主要技术内容:1、感官要求项目　              要  求色泽　      呈均匀一致乳白色。滋气味　      味道稍甜微咸，具有山羊乳特有的风味，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   标相对密度/（20℃/4℃）                            ≥1.027脂肪/（g/100g）                                     ≥3.10蛋白质/（g/100g）                                  ≥ 2.80非脂乳固体/（g/100g）                            ≥8.10酸度/（OT）                             　         6～13杂质度/（mg/kg）                                   ≤ 4.0氯*/（mg/100g）                                　 125～225钠钾比a*　                                                 1∶2～1∶6牛磺酸*（mg/100g）　                          5-10