Determination and Evaluation on Routine Nutrients of Leisure and Conventional Dairy Foods in Hohhot City

LI Sha-sha;MU Qi-er;GAO Ding-ling;GU Xiang-yu;HUANG Ya-dong;GUO Jun;Food Science and Engineering College of Inner Mongolia Agricultural University;

leisure dairy product;;conventional dairy product;;cheese;;milk-skin;;conventional nutrient

Routine nutrients of 62 dairy samples were determined in Hohhot city and distribution of data and differences of means showed that protein,fat,ash and total carbohydrate of 25 milk powder made leisure dairy foods averaging 5. 8,10. 8,1. 8 and 69. 4g /100 g,respectively,and were 4. 7,2. 6 and 2. 8 times lower and 2 times higher than those of whole milk powder,which showed the products had been stuffed or mixed with too much bulking materials as dextrin,starch,flour or non dairy cream powder,moreover,it was not correct that some of these products named after "cheese". Totally 15 nomadic cheese averaging with 52. 2g /100 g for protein,18. 0g /100 g for fat and 4. 4g /100 g for ash,while average of protein fat,and water of 8 traditional"Milk-Skin"( half dried firm skimming of boiled light sour milk) samples were 13. 3,41. 8,and 25. 5g /100 g respectively. Apparently the factory made "conventional cheese"and "Milk-skin"applied cost cutting ingredients or measures,and some should announce "processed cheese"or "new tech. or formula"cheese instead of"conventional". Newly and traditional dairy products both had own change to prosper,and should be presented to consumers by own quality characteristics. However,technical standards should be completed and production and marketing surveillance should be strengthened.