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关于山羊奶的加工工艺若干问题:第一部分 总被引:1,自引:0,他引:1
1.山羊奶的热稳定性为什么比牛奶低 1.1 成分上与牛奶的差异 1.2 物理性质上与牛奶的差异 1.3 山羊奶的加工工艺特性 1.4 山羊奶的热稳定性 2.山羊奶的膻味为什么比牛奶重 2.1 山羊奶的膻味 2.1.1 挥发性游离脂肪酸 2.1.2 脂酶和底物的特性 2.1.3 性气味与遗传因子 2.2 山羊奶的脱膻 2.2.1 工艺流程 2.2.2 成品奶中水分增减比的计算 2.2.3 山羊奶脱膻的有效措施 3.山羊奶的酒精稳定性为什么比牛奶低 3.1 什么是酒精反应阳性乳 3.1.1 环境的影响 3.1.2 疾病的影响 3.1.3 激素和离子的影响 3.1.4 饲料的影响 3.1.5 酒精试验操作的影响 3.2 酒精试验的目的和存在问题 3.3 山羊奶酒精稳定性低的原因 4.用山羊奶生产什么样的乳制品最适合 4.1 国内外山羊奶利用概况 4.2 用山羊奶生产的乳制品 4.2.1 饮用消毒羊奶及强化乳 4.2.2 羊奶淡炼乳和甜炼乳 4.2.3 酸奶和其它发酵乳 4.2.4 冰淇淋 4.2.5 冷冻山羊奶 4.2.6 干酪 4.2.7 奶粉 5.山羊奶的营养价值 5.1 热值 5.2 蛋白质 5.2.1 含氮物 5.2.2 氨基酸组成 5.2.3 (月示)—胨 5.2.4 非蛋白氮 5.2.5 酪蛋白中氮、磷、硫及半乳糖 5.3 脂肪 5.3.1 脂肪酸 5.3.2 磷脂 5.3.3 甾醇 5.4 矿物盐与维生素 5.5 山羊奶营养值评价 5.5.1 山羊奶中营养成分与婴儿需要量 5.5.2 山羊奶中氨基酸比例的平衡 5.5.3 关于甾醇 5.5.4 关于核酸 5.5.5 关于过敏反应 5.5.6 关于维生素 相似文献
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1 牛奶牛奶含有多种人体所需的营养成分和维生素 ,如维生素A和D等 ,是我们膳食的重要组成部分。研究发现 ,牛奶的营养组成比例是最接近人奶的天然食品。随着生活水平的不断提高和商品供给的日益丰富 ,消费者的需求也不仅仅局限于普通白奶了。多种风味奶、脱脂奶、强化奶及低乳糖牛奶应运而生。通常 ,我们讲到的“奶”是指牛奶 ,但在世界各地 ,由于地理条件 ,气候环境不同 ,也有很多其他品种供应 ,例如水牛奶、骆驼奶、山羊奶、豆奶、大麦奶等等。不同类型的奶往往要求不同的加工工艺和手段 ,以尽可能地保持原料奶中的营养成分和特有风味… 相似文献
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在世界的总人口中,山羊奶的消费量超过牛奶的消费量。与牛奶相比较,山羊奶具有较软的凝乳和较高的蛋白质和脂肪的含量。山羊奶中的稀奶油是自然“均质化”了的,在静止时,山羊奶中的稀奶油也不会象 相似文献
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《农村实用工程技术(绿色食品)》2009,(4):29-30
据营养学专家介绍,羊奶在国际营养学界被称为"奶中之王",羊奶的脂肪颗粒体积为牛奶的三分之一,更利于人体吸收,并且长期饮用羊奶不会引起发胖。羊奶中的维生素及微量元素明显高于牛奶,美国、欧洲的部分国家均把羊奶视为营养佳品,欧洲鲜羊奶的售价是牛奶的7倍。专家建议患有过敏症、胃肠疾病、支气管炎症或身体虚弱的人群以及婴儿更适宜饮用。 相似文献
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婴儿主食品和辅助食品成分的分析检测现状 总被引:1,自引:0,他引:1
本文对人奶,婴儿牛奶,粉粉和婴儿配方食品的主要成分,痕量元素,维生素和其它营养成分、残留物等的检测方法进行了综述,引用参考文献83篇。 相似文献
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Solomon Gebreyowhans Shuwen Zhang Xiaoyang Pang Baoyu Yang Tong Wang Zheng Wu Jing Lu Jiaping Lv 《International Journal of Dairy Technology》2020,73(3):604-615
The study was conducted to evaluate the nutritional, textural and sensory characteristics of Camembert cheese made from goat milk, cow milk and their blends. The type of milk used affected yield, physicochemical properties and fatty acid profile of the cheeses. The percentages of C6:0, C8:0 and C10:0 acids were higher in the cheeses containing ≥ 75% goat milk. The sensory evaluation results showed differences in texture, colour, aroma and flavour among the cheeses. Cheeses made with the mixture of cow and goat milk particularly 50% goat milk mixed with 50% cow milk (50G:50C) maintained particular positive nutritional characteristics especially with respect to the mineral contents, fatty acids and consumer acceptability. 相似文献
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Beneficial effect of goat milk on nutritive utilization of iron and copper in malabsorption syndrome
The search for diets that improve the digestive and metabolic use of iron and copper in malabsorption syndrome led us to study goat milk for particular nutritional characteristics and compare it with cow milk, which is usually supplied. We studied the metabolism of iron and copper in transected rats (control) and in resected rats (resection of 50% of the distal small intestine). The diets used were the standard diet recommended by the American Institute of Nutrition and diets based on goat or cow milk. Intestinal resection reduced the apparent digestibility coefficient (ADC) of iron in the three diets tested. In the transected and resected rats, the ADC of iron was highest with the goat milk diet, followed by the standard diet and lowest with the cow milk diet. The ADC of copper was not affected by intestinal resection in the animals fed the goat milk diet, and was higher than that in the two groups of animals fed the other diets. Intestinal resection reduced the ADC of copper with the standard diet and the cow milk diet. When both groups of animals were fed the goat milk diet, the deposit of iron in the organs was greater than with those fed the cow milk diet and similar to that in those animals given the standard diet. The copper content in the kidneys was lower in the resected than in the transected animals, except in the case of those fed the goat milk diet, in which it was similar to that of the control (transected) rats. This study shows the beneficial effect of goat milk, with respect to cow milk, on the metabolism of iron and copper in control rats, especially those with malabsorption syndrome. 相似文献
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Teresa Nestares Javier Díaz‐Castro María JM Alférez Inmaculada López‐Aliaga Mercedes Barrionuevo Margarita S Campos 《Journal of the science of food and agriculture》2008,88(2):319-327
BACKGROUND: The effects of dietary consumption of goat or cow milk, normal or enriched with calcium (Ca), on magnesium (Mg) bioavailability was evaluated in rats with nutritional ferropenic anaemia. Control and iron‐deficient rats were fed for 14 days with iron‐normal diets containing either normal (5000 mg kg?1 diet) or high (10 000 mg kg?1 diet) Ca content. RESULTS: The results shown that the goat milk diet gave the best results for digestive and metabolic utilization of Mg, both among the anaemic and the control group, with respect to the cow milk and standard diets. The most noteworthy result of Ca enrichment on the nutritive utilization of Mg is that it is less prejudicial in this respect when supplemented via goat milk than with cow milk or the standard diet. CONCLUSION: The results demonstrate the beneficial effects of the goat milk, normal or with double Ca, on the nutritional utilization of Mg; therefore the consumption of this type of milk for people with nutritional ferropenic anaemia can be recommended. Copyright © 2007 Society of Chemical Industry 相似文献
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Rutherfurd SM Darragh AJ Hendriks WH Prosser CG Lowry D 《Journal of dairy science》2006,89(12):4520-4526
Goat milk and cow milk are commonly used in infant formula preparations and, as such, understanding the nutritional characteristics of infant formulas made from these milks is important. In this study, a goat milk infant formula was compared with an adapted (whey-enhanced) cow milk infant formula with respect to mineral absorption and deposition using the 3-wk-old piglet as a model for the 3-mo-old infant. Equal numbers of piglets (n = 8) were fed either the goat milk formula or the cow milk formula. The mineral composition of the prepared goat milk formula was higher than that of the prepared cow milk formula for most minerals, including calcium (75.1 vs. 56.7 mg/100 mL) but excluding iron, which was higher in the prepared cow milk formula (0.92 vs. 0.74 mg/100 mL). The amounts of calcium, phosphorus, and manganese absorbed by the piglets were significantly higher for the goat milk formula, whereas the amounts of zinc, iron, and magnesium absorbed were significantly higher for the cow milk formula. Apparent mineral absorption, relative to intake, was statistically higher in the cow milk formula for calcium and phosphorus, although the actual differences were very small (less than 1.3%). For copper, zinc, iron, and magnesium there was no significant difference between treatments in apparent mineral absorption, whereas for manganese, absorption was higher for the goat milk infant formula. The absolute mineral deposition was higher in piglets fed the goat milk formula for calcium, phosphorus, and manganese, whereas iron deposition was higher in the piglets fed cow milk formula. For all other minerals tested, there were no significant differences between treatments. The goat milk infant formula provided a pattern of mineral retention in the 3-wk-old piglet very similar to that of the adapted cow milk infant formula. The minor differences observed between the 2 appeared to be due to the different mineral contents of the 2 formulas. 相似文献
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免疫学检测羊乳中掺入牛乳成分 总被引:2,自引:0,他引:2
由于营养、价格和原料等原因,市场上在羊乳中掺入牛乳的现象常有发生。针对这种乳源性掺假陆续产生了多种检测方法,本文主要综述了以ELISA为主的免疫学快速检测方法。 相似文献
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采采用新鲜和复原的牛羊乳为原料,等电点沉淀,通过洗涤、干燥等步骤分别制得牛乳和羊乳酪蛋白,用凯氏定氮法对其进行定量检测,应用十二烷基硫酸钠聚丙烯酰胺凝胶电泳(SDS—PAGE)分析比较牛羊乳酪蛋白组分差异。结果表明:牛乳酪蛋白得率为86.75%,羊乳酪蛋白得率为90.55%,高含量的酪蛋白主要集中在电泳图谱的中分子量组,可分为ds,CN、as2-CN、β-CN和K—CN,牛羊乳as2-CN分子量羊乳大于牛乳,牛乳a-CN含量比较多,羊乳β—CN含量比较多,鲜乳与复原乳全蛋白主要组分在电泳图谱中除酪蛋白差别外,上端的高分子量组清蛋白区羊乳IgG重链的分子量比牛乳小。应用蛋白质电泳分析技术可以区分羊乳和牛乳的蛋白质组分,等电点沉淀法制备酪蛋白的方法简单,易于操作。 相似文献
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Inmaculada López-Aliaga Javier Díaz-CastroTeresa Nestares M José Muñoz AlférezMargarita Sánchez Campos 《Food chemistry》2009
The short-term effects of Ca-supplemented goat or cow milk on the nutritive utilization of Fe were evaluated in a metabolic balance study of rats with nutritional ferropenic anaemia (NFA). Control and Fe-deficient rats were fed for 14 d with goat or cow milk diets containing high-Ca content (10,000 mg/kg diet). The consumption of diets containing high levels of Ca for 14 d had no adverse effects on Fe absorption when the goat milk-based diet was provided, whereas for the cow milk-based diet, there was a significant fall in the apparent digestibility coefficient (ADC) of Fe. Moreover, the ADC and Fe retention/intake ratio (R/I) were higher in the anaemic rats fed the goat milk diet than among those fed the cow milk diet. These results suggest that despite a high dietary Ca content, goat milk minimizes Ca–Fe interactions and has no adverse effects on Fe absorption in rats with NFA. 相似文献
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Manuel Olalla MªDolores Ruiz-LópezMiguel Navarro Reyes ArtachoCarmen Cabrera Rafael GiménezCristina Rodriguez Raquel Mingorance 《Food chemistry》2009
In this paper, part of a wider study on goat milk in Andalusia, the total nitrogen and the main protein fractions in commercial brands of Andalusian semi-skimmed cow milk and goat milk were measured and compared to the results for raw goat milk from the farms of a major Andalusian goat milk cooperative. 相似文献