| 牛乳蛋白质的性质及应用 |
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| 引用本文： | 武建新 丁圣. 牛乳蛋白质的性质及应用[J]. 中国乳品工业, 1997, 25(2): 18-21 |
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| 作者姓名： | 武建新 丁圣 |
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| 作者单位： | 内蒙古轻工业学校乳品教研室(武建新)，内蒙古青山乳业股份有限公司(丁圣) |
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| 摘 要： | 在乳品工业中非常关心的一个实际问题是乳蛋白质在乳中存在状态，蛋白质胶粒的稳定性（分散，乳化）不稳定性（凝聚，沉淀）等现象，都直接与乳蛋白质的性质有关，本文论述了乳蛋白的分类，性质及应用，对乳品加工具有一定的指导意义。
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| 关 键 词： | 乳蛋白质 性质 应用 牛乳 |
The Properties and Application of Milk Protein |
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| Wu Jianxin. The Properties and Application of Milk Protein[J]. China Dairy Industry, 1997, 25(2): 18-21 |
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| Authors: | Wu Jianxin |
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| Abstract: | In milk industry,there is a practical question which is worth being cared about,that is: the state of the protein in milk,the stabilization of the protein colloidal(dispersion,emulsification)and its destabilization(coagulation,sediment formation).And this is connected directly with the properties of milk protein.The essay discusses the classification,properties and the application of milk protein.It is very significant to milk processing. |
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| Keywords: | Milk protein Properties Application |
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