生乳酸度分析及影响因素研究进展

doi:10.11843/j.issn.0366-6964.2024.07.006

畜牧兽医学报 ›› 2024, Vol. 55 ›› Issue (7): 2836-2845.doi: 10.11843/j.issn.0366-6964.2024.07.006

生乳酸度分析及影响因素研究进展

杨亚新¹^,²^,³(), 刘慧敏¹^,², 孟璐¹^,², 叶巧燕¹^,², 佀博学¹^,², 王加启¹^,², 郑楠¹^,²^,*()

1. 中国农业科学院北京畜牧兽医研究所农业农村部奶及奶制品质量安全控制重点实验室，北京 100193
2. 中国农业科学院北京畜牧兽医研究所农业农村部奶产品质量安全风险评估实验室(北京)，北京 100193
3. 山西农业大学动物科学学院，太谷 030801

收稿日期:2023-09-07 出版日期:2024-07-23 发布日期:2024-07-24
通讯作者: 郑楠 E-mail:2433959228@qq.com;zhengnan@caas.cn
作者简介:杨亚新(2000-)，女，陕西安康人，硕士生，主要从事动物营养与饲料科学研究，E-mail: 2433959228@qq.com
基金资助:
国家重点研发计划资助(2022YFD1301003);新疆维吾尔自治区重大科技专项(2022A02006-3-1);国家现代农业产业技术体系(CARS-36);中国农业科学院科技创新工程(ASTIP-IAS12)

Research Progress of Acidity Composition Analysis and Its Influencing Factors in Raw Milk

Yaxin YANG¹^,²^,³(), Huimin LIU¹^,², Lu MENG¹^,², Qiaoyan YE¹^,², Boxue SI¹^,², Jiaqi WANG¹^,², Nan ZHENG¹^,²^,*()

1. Key Laboratory of Quality Safety Control for Milk and Dairy Products of Ministry of Agriculture and Rural Affairs, Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
2. Laboratory of Quality and Safety Risk Assessment for Dairy Products of Ministry of Agriculture and Rural Affairs (Beijing), Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100193, China
3. College of Animal Sciences of Shanxi Agricultural University, Taigu 030801, China

Received:2023-09-07 Online:2024-07-23 Published:2024-07-24
Contact: Nan ZHENG E-mail:2433959228@qq.com;zhengnan@caas.cn

摘要/Abstract

摘要：

酸度是近年来生乳新鲜度检测的一个重要指标，酸度的高低直接影响生乳新鲜度，进而反映生乳品质的好坏。生乳酸度主要是由自然酸度和发酵酸度两部分组成。自然酸度是生乳中固有的物质成分所构成的酸度，如酪蛋白、乳清蛋白、磷酸盐、柠檬酸盐和碳酸盐等酸性物质；发酵酸度是生乳中的微生物利用和分解乳中的营养物质，产生有机酸而使酸度升高的那部分酸度。物种、品种、泌乳阶段、泌乳胎次、挤奶次数、母体健康状况、季节、日粮水平以及生乳储藏时间和温度均会对生乳酸度产生影响，进而影响生乳品质。本文从酸度的概念及表达方式、酸度物质组成分析以及影响生乳酸度的因素进行综述，以期为研究生乳酸度产生机制及物质组成提供理论依据。

关键词: 生乳, 酸度, 来源和组成, 影响因素

Abstract:

Acidity is one of the most important indicators for the freshness of raw milk in recent years. The level of acidity directly affects the freshness of raw milk, which in turn reflects the quality of raw milk. Acidity in raw milk is affected by natural acidity and fermentation acidity. Natural acidity originates from the acidity formed by the inherent ingredients in raw milk, such as casein, whey protein, phosphate, citrate, carbonate and other acidic substances. Fermentative acidity is the part of the acidity that the microorganism in raw milk makes use of and decomposes the nutrient substance in milk, and produces organic acid and makes the acidity increase. Species, variety, lactation stage, lactation parity, milking frequency, maternal health status, season, feeding level, and storage time and temperature of raw milk can all affect the acidity of raw milk, thereby affecting the quality of raw milk. This article mainly introduces the concept and expression of acidity, analysis the acidity components, and the factors of acidity of raw milk. It aims to provide theoretical basis and new ideas for the mechanism of acidity production and composition.

Key words: raw milk, acidity, source and composition, influence factors

中图分类号:

S823.91

杨亚新, 刘慧敏, 孟璐, 叶巧燕, 佀博学, 王加启, 郑楠. 生乳酸度分析及影响因素研究进展[J]. 畜牧兽医学报, 2024, 55(7): 2836-2845.

Yaxin YANG, Huimin LIU, Lu MENG, Qiaoyan YE, Boxue SI, Jiaqi WANG, Nan ZHENG. Research Progress of Acidity Composition Analysis and Its Influencing Factors in Raw Milk[J]. Acta Veterinaria et Zootechnica Sinica, 2024, 55(7): 2836-2845.

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酸Acid	pK₁	pK₂	pK₃
柠檬酸Citric acid	3.08	4.74	5.4
磷酸Phosphoric acid	1.96	6.83	12.32
碳酸Carbonic acid	6.37	10.25

标准名称 Standard name	类型 Type	限量值 Limit value
GB 19301—2010食品安全国家标准生乳 National food safety standard Raw milk	国家标准	荷斯坦牛乳12~18；羊乳6~13
T/CAAA 057—2021生驴乳 T/CAAA 057—2021 Raw donkey milk	团体标准	≤8
T/CAAA 007—2019生驼乳 T/CAAA 007—2019 Raw camel milk	团体标准	16~24
RHB 701—2012生水牛乳 RHB 701—2012 Raw buffalo milk	行业标准	13~19
RHB 801—2012生牦牛乳 RHB 801—2012 Raw yak milk	行业标准	16~22
DBS 15/011—2019食品安全地方标准生马乳 DBS 15/011—2019 Local standards for food safety Raw horse milk	地方标准（内蒙古自治区）	≤18
DBS 65/015—2017食品安全地方标准生马乳 DBS 65/015—2017 Local standards for food safety Raw horse milk	地方标准（新疆维吾尔自治区）	≤10

物种 Species	酸度 Acidity	参考文献 References
牛乳 Cow milk	（0.180±0.057）%	Ibrahim等^[37]
	（0.13±0.01）%	Rafiq等^[35]
	（0.12±0.04）%	Nelios等^[38]
山羊乳 Goat milk	（0.16±0.01）%	Mahmood和Usman^[36]
山羊乳 Goat milk	（0.12±0.02）%	Rafiq等^[35]
绵羊乳 Sheep milk	（0.23±0.01）%	Mahmood和Usman^[36]
绵羊乳 Sheep milk	（0.14±0.01）%	Rafiq等^[35]
马乳 Horse milk	（2.65±0.2）°SH	Cais-Sokolińska等^[39]
马乳 Horse milk	（5.7±3.14）°T	Guo等^[40]
驴乳 Donkey milk	（0.03±0.01）%	Garhwal等^[41]
驴乳 Donkey milk	（0.049~0.054）%	Nayak等^[42]
牦牛乳 Yak milk	（23.04±1.31）°T	Jiang等^[43]
牦牛乳 Yak milk	（11.42~12.49）°T	席斌等^[44]
骆驼乳 Camel milk	（0.226±0.018 5）%	Ibrahim等^[37]
	（13.5~19.7）°T	Zhao等^[45]
	（0.12±0.02）%	Rafiq等^[35]
水牛乳 Buffalo milk	（0.21±0.03）%	Mahmood和Usman^[36]
水牛乳 Buffalo milk	（0.12±0.01）%	Rafiq等^[35]

畜奶 Livestock milk	品种 Breed	酸度 Acidity	参考文献 References
牛乳 Cow milk	荷斯坦牛(Holstein)	(0.12±0.04)%	Nelios等^[38]
牛乳 Cow milk	娟姗牛(Jersey)	(0.14±0.03)%	Nelios等^[38]
山羊乳 Goat milk	萨能奶山羊(Saanen)	(5.82±0.39)°SH	Kljajevic等^[47]
	萨能杂交山羊(Crossbred Saanen)	(5.72±0.87)°SH	Barlowska等^[46]
	印度Surti山羊(Indian Surti)	(0.164±0.03)%	Prajapati等^[48]
	未知来源杂交羊(Crossbred of unknown origin)	(6.19±1.08)°SH	Barlowska等^[46]

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生乳酸度分析及影响因素研究进展

Research Progress of Acidity Composition Analysis and Its Influencing Factors in Raw Milk

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