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原料奶中产生的不良风味及其控制技术措施

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  • 1. 内蒙古农牧业科学院动物营养研究所, 呼和浩特 010031;
    2. 内蒙古兴安盟九州大地饲料有限公司, 乌兰浩特 137400
马燕芬(1979—),女,内蒙古呼和浩特人,博士,副研究员,研究方向为反刍动物营养与调控理论。E-mail: ma2999@163.com

收稿日期: 2011-07-26

  网络出版日期: 2012-01-13

基金资助

现代农业产业技术体系建设专项;内蒙古自然基金(2010BS0409);内蒙古自治区重大科技专项

Off-Flavor in Raw Milk and Its Control Measures

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  • 1. Animal Nutrition Institute, Inner Mongolia Academy of Animal Science, Huhhot 010031, China;
    2. Xing An Meng Jiu Zhou Da Di Feed Co. Ltd., Wulhot 137400, China

Received date: 2011-07-26

  Online published: 2012-01-13

摘要

原料奶风味已成为衡量原料奶质量的一项重要指标,原料奶中产生的不良风味不仅会影响奶户交奶和奶企收奶,而且还会影响消费者的口感,同时也会降低牛奶的营养价值。本文主要通过对原料奶中的固有良好风味和不良风味及其来源进行分析,并从整体上提出控制原料奶中产生不良风味的技术措施,为生产优质风味奶和奶制品提供技术保障。

本文引用格式

马燕芬, 赵军, 高民, 卢德勋 . 原料奶中产生的不良风味及其控制技术措施[J]. 动物营养学报, 2012 , 24(1) : 29 -34 . DOI: 10.3969/j.issn.1006-267x.2012.01.005

Abstract

Raw milk flavor has become an important indicator that measures raw milk quality. The off-flavor of raw milk not only affects milk enterprises acquisition, but also affects the sense of mouth and depresses the nutritional value of the milk. The inherent good flavor and off-flavor and their sources in raw milk were analyzed, and control measures of off-flavor were summarized to provide protection for the production of good flavor milk.

参考文献

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