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Updated: May 2, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
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牛奶稳定性根据哺乳期和遗传组的不同而有所变化

Bruna Schmitz1, Olmar Antônio Denardin Costa2, Ana Carolina Fluck3

  • 1Postgraduate Program in Animal Science, Federal University of Rio Grande Do Sul, Porto Alegre, RS, Brazil.

The Journal of dairy research
|September 16, 2024
PubMed
概括

由于酸度和离子,在早期和晚期的哺乳期,牛奶乙醇的稳定性较低. 与泽西和跨乳阶段的杂交相比,霍尔斯坦牛通常表现出更好的牛奶稳定性.

关键词:
酸性 酸性 酸性牛奶的功能特征 牛奶的功能特征离子离子.牛奶乙醇的稳定性 牛奶乙醇的稳定性

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