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《Xinjiang Agricultural Sciences》 2017-01
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Determination of Freezing Point of Raw Donkey Milk

JI Min;ZHANG Meng-hua;LU Dong-lin;JIANG Ping;XU Min;HUANG Xi-xia;College of Food and Pharmaceutical Sciences,Xinjiang Agricultural University;College of Animal Sciences,Xinjiang Agricultural University;Dairy Association of Urumqi City;Xinjiang Yukunlun Natural Food Engineering Co Ltd.;  
【Objective】This paper of Kashi two households donkey milk farmers fresh donkey milk freezing point of detection and watered test,aims to analyze the donkey milk freezing point is able to become the main basis of donkey milk watered.【Method】UL80BC type milk analyzer was used to determine the freezing point of 50 raw donkey milk samples from the two Xinjiang Yuepuhu County dairy farmers.【Result】Freezing point average of donkey milk was- 0.563℃,ranging in- 0.671-- 0.530℃.A household eaw donkey milk added with 1% had no significant difference(P 0.05),and water and 2% had significant difference(P 0.05),B households fresh donkey milk added with 1% had significant difference(P 0.05),and2% of water have significant difference(P 0.01),the A and B family added with 4%,adding 6% had significant difference(P 0.01).【Conclusion】Adding water in the fresh donkey milk,the freezing point rises up,and more water added,the higher it will be.But,the milk with 1% of water,the freezing point decreases with the increase of water content.
【Fund】: 新疆维吾尔自治区知识产权局自治区专利实施计划项目“一种冻干全脂驴乳粉的生产方法”(2015SS1061)~~
【CateGory Index】: TS252.7
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