不同体细胞数的原料乳品质变化的比较研究

doi:10.7506/spkx1002-6630-201307008

食品科学 ›› 2013, Vol. 34 ›› Issue (7): 34-37.doi: 10.7506/spkx1002-6630-201307008

不同体细胞数的原料乳品质变化的比较研究

陈建坡1，陈树兴1,*，李丽丽2，韦慧娟1，任发政3

1.河南科技大学食品与生物工程学院，河南洛阳 471003；2.农业部畜牧总站全国奶牛生产性能测定标准物质制备实验室，北京 101300；3.中国农业大学食品科学与营养工程学院，北京 100083

收稿日期:2012-09-13 修回日期:2013-03-05 出版日期:2013-04-15 发布日期:2013-03-20
通讯作者: 陈树兴 E-mail:chenshuxing1@163.com
基金资助:
“十一五”国家奶业专项基金资助项目(2006BAD04A06)

Comparative Study of Properties of Raw Milk with Different Somatic Cell Counts

CHEN Jian-po1，CHEN Shu-xing1,*，LI Li-li2，WEI Hui-juan1，REN Fa-zheng3

1. College of Food and Biotechnology, Henan University of Science and Technology, Luoyang 471003, China；2. The Laboratory of Dairy Herd Improvement and Preparation of Standard Material of National Husbandry Service, Ministry of Agriculture, Beijing 101300, China；3. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Received:2012-09-13 Revised:2013-03-05 Online:2013-04-15 Published:2013-03-20
Contact: CHEN Shu-xing E-mail:chenshuxing1@163.com

摘要/Abstract

摘要： 通过分析比较5组不同体细胞数(SCC)原料乳的主要成分和特性(蛋白质、脂肪含量、酪蛋白的含量等)、脂肪分解情况(脂肪酶活力、游离脂肪酸及其占总脂肪的比例)以及蛋白质水解程度(水溶性氮、非蛋白氮占总氮的比例以及酪蛋白构成)的变化情况，探讨不同SCC对原料乳品质的影响。结果表明：当SCC小于4.0×105个/mL时，原料乳的成分没有显著的差异(P＞0.05)；随着SCC的增大，原料乳的脂肪水解程度增强，但SCC小于4.0×105个/mL的两组原料乳的脂肪水解程度没有显著差异(P＞0.05)；不同SCC原料乳的酪蛋白构成表现不同，其蛋白质水解程度(WSN/TN，NPN/TN)随SCC的增大而增加，但SCC在4.0×105 个/mL以下的两组原料乳的蛋白水解程度没有显著差异(P＞0.05)。

关键词: 体细胞数, 原料乳, 品质

Abstract: Five raw milk samples with different somatic cell counts (SCC) were analyzed for major chemical composition, fat decomposition degree (lipase activity, free fatty acid content and its ratio to total fat), and protein decomposition degree (water soluble nitrogen, ratio of non-protein nitrogen to total nitrogen, and casein profile) with the aim of understanding the effect of SCC on raw milk quality. The results showed that: 1) There was no significant difference (P ＞ 0.05) in major components and properties for raw milk with SCC lower than 4.0 × 105 cells/mL; 2) fat decomposition was positively related to SCC level and showed no significant difference between two raw milk samples with SCC lower than 4.0 × 105 cells/mL (P ＞ 0.05); 3) casein profile of raw milk varied with SCC, the ratios of water soluble nitrogen and none-protein nitrogen to total nitrogen, WAN/TN and NPN/TN, increased with increasing SCC, while no significant difference was observed between the raw milk samples with SCC lower than 4.0 × 105 cells/mL.

Key words: somatic cell count, raw milk, property

中图分类号:

TS252.2

陈建坡1，陈树兴1,*，李丽丽2，韦慧娟1，任发政3. 不同体细胞数的原料乳品质变化的比较研究[J]. 食品科学, 2013, 34(7): 34-37.

CHEN Jian-po1，CHEN Shu-xing1,*，LI Li-li2，WEI Hui-juan1，REN Fa-zheng3. Comparative Study of Properties of Raw Milk with Different Somatic Cell Counts[J]. FOOD SCIENCE, 2013, 34(7): 34-37.

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不同体细胞数的原料乳品质变化的比较研究

Comparative Study of Properties of Raw Milk with Different Somatic Cell Counts

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