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学号：20060940155 河北北方学院毕业论文 鲜乳质量的检测以及保藏温度对鲜乳品质的影响 Effects of the detection and reservation temperature of fresh milk index on the quality of fresh milk 学 生：李新泽 指导教师：王爱华 院 系：动物科技学院动物医学系 专 业：动植物检疫 班 级：07动植物检疫本科班 论文提交日期：2011年6月10日 目录 引言········································································4 1材料······································································6 1。1实验物品······························································7 1。2 实验试剂·····························································7 1。3 实验仪器·····························································7 2方法·······································································7 2。1蛋白质含量测定························································7 2。2脂肪含量的测定························································8 2。3乳的酸度的测定························································9 3实验结果···································································9 3。1测定的鲜乳中的蛋白质含量·············································10 3。3测定的鲜乳中乳的酸度的变化···········································10 3。2测定的鲜乳中脂肪的含量···············································10 4讨论······································································13 5结论······································································14 参考文献···································································15 致谢·······································································16 鲜乳质量的检测以及保藏温度对鲜乳品质的影响 李新泽 （河北北方学院动物科技学院动物医学系） 指导教师：王爱华 摘要：目的: 通过检测鲜乳的质量及不同保藏温度对鲜乳各个指标造成的影响来确定鲜乳最佳的保藏温度及时间。方法:从各个超市随机购买30袋鲜乳分别保藏在4℃、22℃、37℃条件下，保藏时间为21d，每7d一次取样分析，分别测定其蛋白质、脂肪、和乳的酸度。观察其各个阶段的指标变化。结果：在4℃贮存条件下，原料乳存放7天，对质量没有较大的影响；在袋乳温度达到20～24℃的时候，存放时间不宜超过3天。结论:在人们生活中将鲜奶保藏在0～5℃的低温环境中是最适合的，其在短时间内存放或运输其各个指标和营养指数都不会发生较大的变化。对人们身体健康不会造成不良影响。 关键词：保藏温度 保藏时间 蛋白质 脂肪 乳酸度 Effects of the detection and reservation temperature of fresh milk index on the quality of fresh milk Li Xinze (Veterinary Medicine，Colloge of Animal Scie
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