根据新疆阿勒泰地区某驼乳加工企业2015年收购生驼乳的质量检验记录，对准噶尔双峰驼驼乳的化学成分和理化指标进行整理、分析。结果表明：准噶尔双峰驼驼乳平均含脂肪（5.77±1.07）%、蛋白质（3.75±0.33）%、乳糖（4.88±0.44）%、灰分（0.91±0.05）%，相对密度为（1.032±0.002） g/cm3，酸度为（20.21±1.44）°T，冰点为（–0.607±0.032）℃；驼乳的化学成分和理化指标在一年内呈现规律性变化，泌乳阶段、气温、牧草数量和品质、产奶量等因素对其有显著影响。乳品加工企业应掌握生驼乳的质量变化规律，根据不同的产品标准和原料乳的具体理化指标，采用相应工艺进行生产，以保持产品质量的相对稳定。%According to the quality records in 2015 from a camel milk processing enterprise in Aletai Prefecture,the chemical composition and physico-chemical indexes of the Junggar Bactrain camel milk were colected and analyzed. The results showed the average percent of fat,protein,lactose and ash were(5.77±1.07)%,(3.75±0.33)%,(4.88±0.44)%,(0.91±0.05)%, respectively. The relative density,acidity and freezing point of camel milk were(1.032±0.002)g/cm3,(20.21±1.44)°T, (–0.607±0.032)℃,respectively. The chemical composition and physico-chemical indexes of the Junggar Bactrain camel milk changed regularly in a year,and were influenced significantly by lactation stage,air temperature,the pasture’s quality and quantity,milk yield and so on. The camel milk processing enterprises should acknowledge the change rule of the raw camel milk, in order to adopt corresponding process technology to maintain the stability of product quality on the basis of the different product standard and the physico-chemical indexes of raw camel milk.
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