科研之友
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摘要
The compositional factors involved in the heat stable sensitivity of yak milk were investigated. Compared to heat-unstable yak milk, heat-stable yak milk samples were characterized by higher pH, non-protein-nitrogen, soluble proteins, whey protein, urea, P, a lower soluble Ca and ratio of Ca to P. The content of kappa-casein in heat-stable yak milk is higher than in heat-unstable yak milk. The content of alpha s(1)-casein in heat-stable yak milk is lower than in heat-unstable yak milk. For whey proteins, the content of beta-LGA and beta-LGB in heat-stable yak milk is higher than in heat-unstable yak milk.
- 出版日期2014
- 单位哈尔滨工业大学
