乳清的开发及综合利用

被引：8

作者：

王建龙

周定

机构：

[1] 哈尔滨工业大学应用化学系

[2] 哈尔滨工业大学应用化学系哈尔滨

[3] 哈尔滨

来源：

中国乳品工业 | 1993年 / 01期

关键词：

乳清; 乳清渗透物; 乳清开发; 乳清利用;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

<正> 一、引言乳清(whey),是指在制造干酪时从牛乳的乳汁中分离出来的液体部分。牛乳中含有蛋白质、脂肪、乳糖、维生素及矿物质等。为了制取干酪,必须使脂肪、酪蛋白、溶解性维生素等凝聚。同时,还必须除去含有许多矿物质及其它成分的乳清(如图1)。乳清是乳制品工业的副产物,其中含乳糖4—5％。一般地,每生产1公斤干酪可得

引用

页码：43 / 48

页数：6

共 9 条

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