Qian Wentao, Wang Xiaobing, Li Hongliang, Zhu Yinhua, Wang Pengjie, Geng Xiaolu, Yang Jinhui, Guo Huiyuan, Wang Menghui, Chen Chong
College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
Mengniu Hi-Tech Dairy Products (Beijing) Co., Ltd., Beijing 101100, China.
Food Chem X. 2024 May 19;22:101492. doi: 10.1016/j.fochx.2024.101492. eCollection 2024 Jun 30.
Introducing Holstein cows on Qinghai-Tibetan Plateau is a potential solution to enhance local milk production. However, the relationship between milk quality and altitude in China remains unknown. Therefore, the components and plasmin (PL) system of raw milk from different altitudes (sea level, 1600, 2700, and 3800 m) were investigated. The daily milk production of Holstein cows and PL activity decreased as the altitude increased. However, the components content of raw milk, plasminogen (PLG)/PL ratio, activities of PLG and plasmin activator (PA) increased with altitude. The pasteurization resulted a significant decrease in PA activity of all milk and a significant increase in PL activity in milk collected at higher altitudes (2700 and 3800 m), suggesting the pasteurization was unsuitable for preserving milk at higher altitudes. This study offered references for the production and storage of milk after introducing Holstein cows on Qinghai-Tibetan Plateau.
在青藏高原引入荷斯坦奶牛是提高当地牛奶产量的一种潜在解决方案。然而，中国牛奶品质与海拔之间的关系仍不明确。因此，本研究调查了不同海拔（海平面、1600、2700和3800米）的原料乳成分及纤溶酶（PL）系统。随着海拔升高，荷斯坦奶牛的日产奶量和PL活性降低。然而，原料乳的成分含量、纤溶酶原（PLG）/PL比值、PLG和纤溶酶激活剂（PA）的活性随海拔升高而增加。巴氏杀菌导致所有牛奶的PA活性显著降低，而在较高海拔（2700和3800米）采集的牛奶中PL活性显著增加，这表明巴氏杀菌不适用于在高海拔地区保存牛奶。本研究为在青藏高原引入荷斯坦奶牛后牛奶的生产和储存提供了参考。
