Abstract: The objective of this study was to explore and compare the effect of different heat treatments on the stability of buffalo milk. For this purpose, milk samples were subjected to different heat treatments for the comparative determination of pH buffer capacity, total dissolved solids (TDS) content, the amount of protein precipitation and apparent viscosity. The results showed that the pH buffering capacity, TDS, protein precipitation and apparent viscosity of buffalo milk were significantly changed after heat treatments. After treatment at 121 ℃ for 15 min, the pH buffering capacity, TDS, protein precipitation and apparent viscosity reached their maximum levels, while pH buffering capacity and TDS were minimized after treatment at 95 ℃ for 5 min. Therefore, it was concluded that the stability of buffalo milk was most affected by treatments at 121℃ for 15 min and at 95 ℃ for 5 min in the experimental range investigated.

Key words: buffalo milk; heat treatments; stability characteristics; pH buffer capacity; total dissolved solids; protein precipitation; apparent viscosity

摘要： 为比较不同热处理条件对水牛乳稳定性的影响，实验采用不同条件热处理后的pH缓冲容量、总溶解固体（total dissolved solids，TDS）、蛋白沉淀量及表观黏度等指标研究杂交高代水牛乳样品。结果表明：与未经处理的水牛乳样品相比，水牛乳经不同条件热处理后，其pH缓冲容量、TDS、蛋白沉淀量及表观黏度皆发生显著变化。其中水牛乳分别在经121℃/15 min和95℃/5 min处理后，其pH缓冲容量、TDS、蛋白沉淀量及表观黏度分别达到最大值和最小值。因此，认为在本实验研究范围内，水牛乳经121℃/15 min及95℃/5 min处理后，对其稳定性影响最大。

关键词: 水牛乳；热处理；稳定特性；pH缓冲容量；总溶解固体；蛋白沉淀量；表观黏度