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中文摘要：
为了探究不同品种乳清粉的饲料加工特性，文章在全国各地17家饲料生产企业采集了21个乳清粉样品，样品分别来自美国、丹麦、荷兰、加拿大等不同国家的食品乳品生产企业。其中低蛋白乳清粉样品13个，中蛋白乳清粉样品3个，高蛋白乳清粉样品5个。文中分别测定了乳清粉样品的营养成分、物理特性及其热特性，并分析了不同品种样品各指标的变异系数及差异显著性。结果表明，不同国家不同企业生产的乳清粉样品营养成分、物理特性及热特性均存在着不同程度的差异。其中，各营养成分变异程度较高，而物理特性变异程度较小。乳清粉样品的比热值随着温度的上升而增加，在各个温度点基本处于中等变异程度。乳清粉样品的比热值与蛋白含量和水分含量的相关性都偏低（P〉0．05）。文中数据及结论可指导乳清粉作为饲料原料在饲料配方中发挥相应作用，为饲料加工过程如调质、制粒、冷却的加工工艺参数的优化提供参考依据。
英文摘要：
For the study of processing properties of different whey powders used in feed, 21 different whey powder varieties from food and dairy products manufacturers in different countries of the Ameri- ca, Denmark, Holland, Canada were collected from domestically 17 feed producers, including 13 low- protein whey powder samples, 3 middle-protein whey powder samples and 5 high-protein whey pow- der samples. The nutritional components, physical properties and thermal properties were determined by standard laboratory methods, and difference significance of these properties among varieties as well as coefficient of variation were analyzed in this paper. It turned out that there were obvious variations of different extent in nutritional components, physical properties and thermal properties among these whey powder samples. The variation degree of nutritional components is significant but the variation degree of physical properties is weak. The specific heat value of different whey powder increased as the testing temperature increased and it showed a medium variation in different temperature. The moisture content and protein content had weak impact on specific heat of whey powder samples （P〉0.05）. Data and conclusions contained in this paper can provide reference for feed formula design and opti- mize the parameters in feed processing such as conditioning and cooling.
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