Acid Makes Milk Much More

Donna Berry

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Acid Makes Milk Much More

机译：酸使牛奶变得更多

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Milk can be efficiently processed into a variety of dairy foods with a little help from acid-producing bacteria and/or food-grade acidulants. Indeed, milk, an almost neutral fluid with a pH in the range of 6.4 to 6.8, can become hard cheese when it drops about one pH point; a soft, fresh cheese when it drops another; and yogurt when it drops a bit more. Milk is an ideal substrate for the growth of microorganisms. Some are inherently present in milk, while others are selectively added for their specific functionalities, many of which rely on the process referred to as fermentation.

机译：在产酸细菌和/或食品级酸化剂的帮助下，牛奶可以有效地加工成各种乳制品。的确，牛奶是一种几乎中性的pH值为6.4至6.8的液体，当牛奶的pH下降约一个点时，它会变成硬奶酪。一种软的，新鲜的奶酪，当它掉下来时；和酸奶，当它下降更多。牛奶是微生物生长的理想基质。某些成分固有地存在于牛奶中，而另一些则因其特定的功能而有选择地添加，其中许多依赖于称为发酵的过程。

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《Dairy foods》 |2007年第1期|p.62-63|共2页
作者
Donna Berry;
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正文语种 eng
中图分类乳品加工工业;
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机译：补充生物素对泌乳奶牛产奶量，牛奶成分，牛奶脂肪酸，瘤胃pH，氨氮和挥发性脂肪酸的影响
2. Supplementing different ratios of short- and medium-chain fatty acids to long-chain fatty acids in dairy cows: Changes of milk fat production and milk fatty acids composition [J] . Y. Sun, D. P. Bu, J. Q. Wang, Journal of dairy science . 2013,第4期

机译：补充奶牛中短链和中链脂肪酸与长链脂肪酸的不同比例：乳脂生产和乳脂成分的变化
3. Relationship between milk odd and branched-chain fatty acids and urinary purine derivatives in dairy cows supplemented with quebracho tannins-A study to test milk fatty acids as predictors of rumen microbial protein synthesis [J] . Castro-Montoya J., Henke A., Molkentin J., Animal Feed Science and Technology . 2016,第Null期

机译：奶牛补充quebracho丹宁酸后牛奶奇数和支链脂肪酸与尿嘌呤衍生物之间的关系-一项研究以测试牛奶脂肪酸作为瘤胃微生物蛋白质合成指标的研究
4. Effects of jugular vein infusion of different combines of 18C unsaturated fatty acids on milk protein and milk amino acids composition [C] . Y.Zhang, C.J.Ao, Khas-Erdene, 4th international symposium on dairy cow nutrition and milk quality proceedings . 2015

机译：颈静脉输注不同18C不饱和脂肪酸混合物对牛奶蛋白质和牛奶氨基酸组成的影响
5. The effect of mutations in stearoyl CoA desaturase gene and fatty acid synthase on milk composition and fatty acid profile in milk fat of dairy cows. [D] . Clark, Laura Ashley. 2009

机译：硬脂酰辅酶A去饱和酶基因和脂肪酸合酶突变对奶牛乳汁组成和脂肪酸谱的影响。
6. Effect of Feeding Cows with Unsaturated Fatty Acid Sources on Milk Production Milk Composition Milk Fatty Acid Profile and Physicochemical and Sensory Characteristics of Ice Cream [O] . Einar Vargas-Bello-Pérez, Nathaly Cancino-Padilla, Carolina Geldsetzer-Mendoza, 2019

机译：饲喂不饱和脂肪酸来源的奶牛对牛奶产量牛奶成分牛奶脂肪酸谱以及冰淇淋理化和感官特性的影响
7. Milk Fatty Acids: Retail Milk Fat Composition And Efforts To Naturally Enhance Bioactive Fatty Acids In Milk For The Benefit Of Human Health [O] . ODonnell Anne 2010

机译：牛奶脂肪酸：零售牛奶脂肪成分和自然增强牛奶中生物活性脂肪酸以利于人类健康的努力
8. PROVISIONAL TECHNICAL INSTRUCTIONS ON THE VITAMINI-ZATION OF MILK, KEFIR AND SOUR MILK WITH ASCORBIC ACID [R] . M. G. SHEVCHENKO 1965

机译：牛奶，牛奶和牛奶中含有抗坏血酸的维生素的临时技术说明

Acid Makes Milk Much More

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