摘要
在乳品工业中非常关心的一个实际问题是乳蛋白质在乳中存在状态，蛋白质胶粒的稳定性（分散、乳化）、不稳定性（凝聚、沉淀）等现象，都直接与乳蛋白质的性质有关。本文论述了乳蛋白的分类、性质及应用，对乳品加工具有一定的指导意义。
In milk industry,there is a practical question which is worth being cared about,that is: the state of the protein in milk,the stabilization of the protein colloidal(dispersion,emulsification)and its destabilization(coagulation,sediment formation).And this is connected directly with the properties of milk protein.The essay discusses the classification,properties and the application of milk protein.It is very significant to milk processing.
出处
《中国乳品工业》
CAS
北大核心
1997年第2期18-21,共4页
China Dairy Industry
关键词
乳蛋白质
性质
应用
牛乳
Milk protein Properties Application
