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首页> 美国卫生研究院文献>Food Technology and Biotechnology >Effect of Sheep’s Milk Composition on Strength and Syneresisof Rennet-Induced Milk Gel During Lactation
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Effect of Sheep’s Milk Composition on Strength and Syneresisof Rennet-Induced Milk Gel During Lactation

机译：绵羊乳成分对泌乳期凝乳酶诱导的乳胶强度和脱水收缩的影响

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摘要

This study investigates the effects of raw sheep’s milk composition on the strength and syneresis of obtained gels throughout the lactation. Casein, fat and total solids content, as well as ionic calcium mass fraction significantly (p<0.05) increased during lactation. As lactation progressed, milk formed firmer gel with higher syneresis ability. Increasing casein to fat ratio in sheep’s milk significantly increased (p<0.05) gel strength and syneresis. On the other hand, gel strength and syneresis were significantly reduced as a result of increased fat content in sheep’s milk. Ionic calcium mass fraction affected gel strength but not syneresis. Neither gel strength nor syneresis were affected by casein and urea content or by somatic cell count in sheep’s milk. Correlation coefficients between milk components and gel strength, as well as syneresis, were significant (p<0.01, p<0.05) but never higher than 0.35.
机译：这项研究调查了整个泌乳过程中生羊奶成分对获得的凝胶的强度和脱水收缩的影响。泌乳期间酪蛋白，脂肪和总固体含量以及离子钙质量分数显着增加（p <0.05）。随着泌乳的进行，牛奶形成具有更高脱水收缩能力的更坚硬的凝胶。羊奶中酪蛋白与脂肪比率的增加显着提高（p <0.05）凝胶强度和脱水收缩。另一方面，由于羊奶中脂肪含量的增加，凝胶强度和脱水收缩明显降低。离子钙质量分数影响凝胶强度，但不影响脱水收缩。酪蛋白和尿素含量或羊奶中的体细胞计数都不会影响凝胶强度和脱水收缩。牛奶成分与凝胶强度以及脱水收缩之间的相关系数显着（p <0.01，p <0.05），但从未高于0.35。

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