主要技术内容:1、感官要求项目　                                                          要求色泽　                             呈乳白色或微黄色。滋气味　                     具有山羊乳固有的滋味和气味，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　                                                      指标全脂　                脱脂脂肪/（g/100g）　             ≥3.1　               ≤0.5蛋白质/（g/100g）               ≥2.8                  ≥2.8非脂乳固体/（g/100 g）        ≥8.1                 ≥8.1酸度/（0T）              　     6～13                 6～13氯/（mg/100g）　          125～225             125～225钠钾比    　                        1∶2～1∶6            1∶2～1∶6