頁籤選單縮合
題 名 | 酸度及添加蔗糖量與牛乳熱安定性之關係=The Heat-Stability of Milk with Relation to Its Acidity and Sucrose Added |
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作 者 | 陳立治; | 書刊名 | 中華農學會報 |
卷 期 | 38 民51.06 |
頁 次 | 頁43-48 |
關鍵詞 | 酸度; 添加蔗糖量; 牛乳; 熱安定性; |
語 文 | 中文(Chinese) |
英文摘要 | 1. The purpose of this experiment was in the hope that to find out the range of acidity and sucrose of the sour milk under which the sour milk can be heat-sterilized as well as with characters of long stability. 2. The material of this experiment was obtained from the dairy Farm of National Taiwan University. The milk was skimed and its quality was inspected as qualified. 3. During the course of the experiment the acidity of the milk was adjusted to be 0.7%, 1.0% and 1.3%, and 80%, 100%, 150%, 180% and 200% of sucrose were added by weight. Different group was treated under 5~85℃. 4. The following standards were set for the identification of the heat-stabiity of the milk: (1) Determination of the precipitate dry matter of the sour milk. According to the results of the tests that when the acidity of the milk was 0.7% and 100% of sucrose added, then the heat-stability of the milk was greatly decreased. And the precipitate dry matter was 1934 mg. from 100cc of sour milk which was heated under 5℃. When the acidity of the milk was 1.3% and to add 80% sucrose then its dry matter was 542 mg. only more three times of the matter were be less. When the acidity adjusted to 1.0~1.3% (far from the iso-electron point of the casein) and 150~200% sucrose were added, the components of the milk were stable, even heated under a temperature of 85℃. This providing the significant difference which shows the relation of the acidity and sucrose to the heat-stability of the milk. The experiment also proves that there is not any unstable phenominum will occur when the precipitate dry matter is under 100 mg. from 100 cc. sour milk. In other words, if the sour milk will be prepared following this method then good drinking-milk can be obtained. (2) Observation of the stability of the whey and casein of the milk. When the weight of the dry matter produced from 100 cc of sour milk is more than 100 mg., and add six times of water to dilute it, then the casein will immediately froming granular, cirrose-shape or lumpish curd dissociated from the milk, but not is the case in the milk that under 100 mg. And if the sour milk to stored for ninety days, the casein in the milk will maintain normally and the whey will not dissociate out. |
本系統中英文摘要資訊取自各篇刊載內容。