牛乳的凝固特性及其影响因素研究进展

Research advances on milk coagulation properties and influencing factors

中文关键词:  牛乳凝固能力  乳蛋白组分  发酵乳凝乳质量

英文关键词:milk coagulation ability  milk protein components  fermented milk  curd quality

中文摘要:

      本文综述了近年来有关牛乳凝固特性的研究进展, 重点针对影响牛乳凝固能力的遗传和非遗传因素的研究进展进行了分析论述, 包括不同来源牛乳的凝固特性、乳蛋白组分和工艺条件等对牛乳凝固能力的影响。旨在厘清影响牛乳凝固能力的主要因素。

英文摘要:

      This paper mainly reviewed the research progress on the milk coagulation properties and the influencing factors, including the milk coagulation ability of different sources of milk, and the effects of milk protein components and processing technology on the milk coagulation ability, aiming to clarify the main factors affecting the milk clotting ability.