[黑白花荷兰牛牛奶的生化及工艺特性]

[Biochemical and technological characteristics of the milk from Black-and White Dutch].

作者信息

Grigorov Kh, Kostova N

出版信息

Vet Med Nauki. 1976;13(5):37-43.

Abstract

Studied were the composition and the technologic properties of the milk of Dutch Black pied cattle under this country's conditions. Milk samples were taken for analysis once in a month on a cow farm founded in 1964 with a total of 67 impregnated heifers and having at the time of investigation 88 cows, twelve of them remaining from the initial animals imported from Holland and the others being the offspring of the herd. It was established that the annual milk yield per forage cow, amounting to 44881 has the following index values; dry matter--12.63 +/- 0.48 per cent; butterfat per cent--4.07 +/- 0.2%; total protein--3.37 +/- 0.16 per cent; casein--2.56 +/- 0.16; slids-nonfat--8.54 +/- 0.24 per cent; calcium--0.126 +/- 0.002 per cent; phosphorus--0.079 +/- 0.003 per cent. The technologic properties of milk proved unsatisfactory: coagulation capacity--359 s; rheologic value--112.93 X 1.10(-5) V/cm3; and technologic coeficient--1.32. The data on the composition and the technologic properties of Dutch Black-pied cow's milk showed, on the whole, that most profitable is its processing into butter as against processing into cheese in which case the yields would be unsatisfactory.

摘要

研究了荷兰黑白花奶牛在该国条件下所产牛奶的成分和工艺特性。在一个建于1964年的奶牛场采集牛奶样本进行分析，该奶牛场共有67头怀孕的小母牛，在调查时共有88头奶牛，其中12头是最初从荷兰引进的牛群中留存下来的，其余的是该牛群的后代。经测定，每头饲用奶牛的年产奶量为44881，其指标值如下：干物质——12.63±0.48%；乳脂率——4.07±0.2%；总蛋白——3.37±0.16%；酪蛋白——2.56±0.16；非脂固形物——8.54±0.24%；钙——0.126±0.002%；磷——0.079±0.003%。牛奶的工艺特性不尽人意：凝固能力——359秒；流变值——112.93×1.10(-5)伏/立方厘米；工艺系数——1.32。总体而言，荷兰黑白花奶牛牛奶的成分和工艺特性数据表明，将其加工成黄油比加工成奶酪更有利可图，因为加工成奶酪的产量会不尽人意。