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