Abstract
Titration acidity of different buffalo raw milk samples were investigated in both in the same and different season according to GB 4789.18—2010 of “milk and dairy products inspection”. Among the samples, 228 of them were from major buffalo farming community in Yunnan Province, and 655 were from 26 farmers. The alcohol and alkali-doped were test, and the composition of the diet, feeding patterns and parity and lactation days of buffalo were also surveyed. The results showed that the titratable acidity of milk buffers with milk titers ranging from 10 to 13 °T was accounted for 85.7%, and 10.6% of the titratable acidity was more than 14 °T. Only 3.6% in 883 samples was found their acidities were less than 10 °T. Moreover, 83.8% in 228 samples of different origins at the same season were found with the titratable acidity ranging from 10 to 13 °T, and the titratable acidity of 86.4% in 655 samples from same origins at the different season ranged from 10 to 13 °T.
Publication Date
10-28-2016
First Page
53
Last Page
56
DOI
10.13652/j.issn.1003-5788.2016.10.012
Recommended Citation
Qing, LI; Ruiyun, ZHANG; Wen, LI; Huaming, MAO; Anfu, ZHANG; and Yichang, YIN
(2016)
"Study on titration acidity of different buffalo raw milk,"
Food and Machinery: Vol. 32:
Iss.
10, Article 12.
DOI: 10.13652/j.issn.1003-5788.2016.10.012
Available at:
https://www.ifoodmm.cn/journal/vol32/iss10/12
References
[1] MCINERNEY T J. A note on the acidity of fresh milk[J]. Journal of Dairy Science, 1920, 3(3): 227-229.
[2] SILVA T S, NICOLAU E S, REZENDE C S M. Titratable acidity of the milk produced in the state of Goias under federal oversight[J]. Higiene Alimentar, 2015, 29(244/245): 138-143.
[3] SOMMER H H, HART E B. Grading milk by the acid test: influence of acids in the ration on the acidity of milk[J]. Journal of Dairy Science, 1921, 4(1): 7-11.
[4] 中华人民共和国卫生部. GB 19301—2010 食品安全国家标准生乳[S]. 北京： 中国标准出版社，2010.
[5] CAULFIELD J W, RIDDELL W H. Some factors influencing the acidity of freshly drawn cows’ milk[J]. Journal of Dairy Science, 1936, 19(4): 235-242.
[6] 赵瑞生, 梁茂文, 王呈. 加碱对牛奶酸度影响的研究[J]. 中国奶牛, 2014(6): 29-31.
[7] 顾浩峰, 张富新, 梁蕾. 山羊奶与牛奶和人奶营养成分比较[J]. 食品工业科技, 2012(8): 369-373.
[8] 韩刚, 丁庆波. 中国水牛奶理化性状研究[J]. 中国乳品工业工业, 1994(2): 50-52.
[9] 孙荣鑫, 蔡永辉, 韩国林. 生鲜牛奶理化性状及其与酒精试验、酸度的关系[J]. 中国奶牛, 2004(6): 50-52.
[10] SCHMIDT K A, STUPAR J, SHIRLEY J E, et al. Factors affecting titratable acidity in raw milk[J]. Dairy Day, 1996(6): 60-62.
[11] DYACHENKO P F. Effect of calcium salts on milk acidity[J]. Izvestiya Vysshikh Uchebnykh Zavedenii, Pishchevaya Tekhnologiya, 1968(3): 80-81.
[12] KABUI K K, ARIMI S M. A determination of raw milk quality and the most suitable microbiological test at the milk collection level in two regions of Kenya[J]. International Journal of Veterinary Science, 2015, 4(2): 55-59.
[13] SOVINSKI A I, CANO F G, RAYMUNDO N K L, et al. Marketing situation and microbiological and physical-chemical evaluation of raw milk sold informally in Cafelndia, Paraná, Brazil.[J]. Arquivos De Ciências Veterinárias E Zoologia Da Unipar, 2014, 17(3): 159-163.