T/SRX 005-2022 巴氏杀菌山羊乳

主要技术内容:1、感官要求项目                                                          要求色泽                             呈乳白色或微黄色。滋气味                     具有山羊乳固有的滋味和气味，无异味。组织状态                     呈均匀一致液体，无凝块、无沉淀、无正常视力可见异物。2、理化指标项目                                                      指标全脂                脱脂脂肪/（g/100g）             ≥3.1               ≤0.5蛋白质/（g/100g）               ≥2.8                  ≥2.8非脂乳固体/（g/100 g）        ≥8.1                 ≥8.1酸度/（0T）                   6～13                 6～13氯/（mg/100g）          125～225             125～225钠钾比                            1∶2～1∶6            1∶2～1∶6