生乳稳定性快速评价方法体系研究

Study on the system of rapid evaluation methods for milk stability

中文关键词:  稳定性  检测装置  热凝聚时间  磷酸盐添加法实验  氯化钙添加法实验

英文关键词:stability  detection device  heat coagulation time  phosphate addition method experiment  calcium chloride addition method experiment

中文摘要:

      目的 建立用于生乳稳定性快速评价的方法。方法 通过对设计的不同新鲜程度的生乳，进行热凝聚时间法检测生乳稳定性的研究，以及与磷酸盐添加方法、氯化钙添加方法、盐酸添加方法相结合，通过降低生乳稳定性，进行有效识别生乳的稳定性。结果 通过实验确定热凝聚时间法最佳取样量120 mL，油浴时间40 min，并开发了一种热凝聚时间法检测装置，包含锥形瓶，油浴锅，冷凝管装置，有效解决生乳加热过程中糊管和溢出容器的问题；同时确定了最优的添加浓度,磷酸盐添加方法为0.5 mol/L磷酸二氢钾溶液1.1 mL，氯化钙添加方法为0.09 mol/L氯化钙溶液0.66 mL，盐酸添加方法为0.1 mol/L盐酸溶液0.7 mL，并与热凝聚时间方法相关联，建立了快速测试生乳稳定性的方法。结论 本研究建立了快速、批量、重复性好的生乳稳定性检测方法，用于生乳质量监控管理，为探索牛乳稳定性评价指标和检测方法提供理论参考依据。

英文摘要:

      Objective To establishe a method for evaluating the stability of raw milk. Methods In this paper, the stability of raw milk with different freshness was tested by Heat coagulation time (HCT) method, reduced raw milk stability by combining with addition method of phosphate, calcium chloride and hydrochloric acid, which the stability of raw milk was effectively identified. Results In the experiment, the optimum sampling amount for the Heat coagulation time method (HCT) was 120 mL, and the oil bath time was 40 min, A HCT detection device was developed, include conical bottle, oil bath pot, condensing tube device, which effectively solved the problem of burning tube and overflowing container during raw milk heating process. At the same time, the optimal addition concentration was determined, 0.5 mol/L potassium dihydrogen phosphate solution 1.1 mL, 0.9 mol/L calcium chloride solution 0.66 mL, and 0.1 mol/L hydrochloric acid solution 0.7 mL, which orrelated with HCT method, and a rapid method for testing the stability of raw milk was established. Conclusion In this study, a rapid, batch and reproducible raw milk stability detection method was established to monitor and manage raw milk quality, and providing a theoretical reference for exploring milk stability evaluation indexes and detection methods.