CAJ | 학술논문

　　以复原乳为原料，用柠檬酸将羊奶pH值调节到4.0~4.1，通过测量其热凝固时间（HCT），研究调酸羊奶生产过程中，不同pH值、加酸浓度、加酸温度、均质压力和温度对其热稳定性的影响。结果表明，当乳中蛋白质含量为1%，添加柠檬酸剂量为2 g/L，温度为60℃，压力为30 MPa条件下均质时，酸性羊奶的热稳定性最大。
　　이복원유위원료，용저몽산장양내pH치조절도4.0~4.1，통과측량기열응고시간（HCT），연구조산양내생산과정중，불동pH치、가산농도、가산온도、균질압력화온도대기열은정성적영향。결과표명，당유중단백질함량위1%，첨가저몽산제량위2 g/L，온도위60℃，압력위30 MPa조건하균질시，산성양내적열은정성최대。
In this paper, the reconstituted goat milk is adjusted to pH 4.0~4.1 with citric acid. Then we study the effect of pH, acid quantity, temperature of adding acid, pressure and temperature of homogeneity on the heat stability of goat milk by analyzing the heat cogulation time. The results show that the 1% acidic goat milk is most stable when adding citric acid into goat milk at the dose of 2 g/L, after homogenized under the condition of 60℃, 30 MPa.