ANALYSIS OF THE NUTRITIONAL COMPONENTS AND FLAVOROUS SUBSTANCES OF WHITE YAK'S MILK
- VernacularTitle:白牦牛乳营养成分及风味物质分析
- Author:
Qunli YU
;
Ling HAN
;
Yumei JIANG
;
Qiyuan CHEN
;
Hui SHEN
- Publication Type:Journal Article
- Keywords:
white yak milk;
nutritional component;
flavor analysis
- From:
Acta Nutrimenta Sinica
1956;0(04):-
- CountryChina
- Language:Chinese
-
Abstract:
Objective: To analyse the nutritional components and flavorous substance of the white yak,s milk. Method: In collecting the raw milk of eighteen white yaks,dry substance,protein,fat and ash were detected by routine methods;mineral elements by ICPV-1000S inductively coupled plasma atomic emission spectroscopy,amino acids by 835-Shimadzu amino acid analyzer,volatile substances by GC-MS. Results: The milk of white yak contained dried substance (18.38%),protein (6.53%),fat (5.64%),minerals (0.87%), TAA(6.36%), EAA(2.56%),two limiting amino acids (Met and Trp), EAA / TAA (40.25%), EAA/ NEAA (67.37%); seven flavorous substances: esters, alcohols,ketones and aldehydes,etc. Conclusion: The milk of white yak has distinct propertis: high protein,high fat,high energy,abundant minerals,agreeable flavor,abundant amino acid. So the milk of white yak is an excellent nutritional resource.
