乳酶生片及原料鉴别中牛奶凝固力培养基制备方法的优选

摘要

Objective To optimize the milk solidification force medium from three kinds of pure milk and two kinds of defatted milk powder about RumeiSheng quality standards. Methods We compared milk solidification force mediums from different brands, which were Yili,Yinqiao,Mengniu pure milks and Wandashan,Yili defated milk powder,and different methods including centrifuging at low temperature or boiling. Results Lactoalbumin was not separated out, clot was uniform and dense, gas did not emerged, there was not digestive phenomenon in the defatted milk medium. So methods by centrifuging at low temperature and boiling were feasible. Conclusion Boiling to defat is simple and convenient. Solidification force from defatted pure milks is better than defatted milk powders.%目的 优选乳酶生片及原料鉴别中牛奶凝固力培养基的制备方法.方法 以伊利、银桥、蒙牛3种纯牛奶,完达山和伊利2种脱脂奶粉为样本,比较低温离心和煮沸2种脱脂方法.结果 低温离心和煮沸2种脱脂方法均可,经脱脂处理的牛奶培养基表面无多量乳清分出,凝块均匀稠密,无气体产生,无消化现象.结论 用煮沸脱脂方法简便易操作,经脱脂的纯牛奶比脱脂奶粉凝固较好.