- 更多网络例句与牛乳蛋白质相关的网络例句 [注：此内容来源于网络，仅供参考]
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A warning signal from the system which indicates high EC or EC ratio of a dairy cow is used to inform the milker to pay attention to the suspected cow. The detection thresholds of EC and ECR to determine whether a quarter or a dairy cow is infected with mastitis correspond with the criterion of SCC = 500×103 cells/ml for quarter foremilk of a dairy cow. The performance of online system for mastitis detection in dairy cows is evaluated with several methods, such as the detection thresholds, running analysis and discrimination analysis.
以分房乳 SCC 500 × 103 cells/ml 作为乳房炎感染与否的门槛值，由牛旁采样分房乳样的检测与分析，探讨影响牛乳 EC 大小的相关因素及其关系，如分房乳中的氯离子浓度、挤乳时间、挤乳前后及乳成份，利用变异数分析探究未感染与感染乳房炎的分房乳之间，其 EC 及 ECR 物理性质，SCC、乳酸去氢酵素及 pH 化学性质及乳脂率、蛋白质及乳糖等乳成份的差异，进而利用统计鉴别分析探讨 EC 相关参数结合乳成份参数对乳房炎检测的准确度。
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Infant formula milk powders is the main infant food of simulation human milk ,but it could affect digesting hardly and hypersusceptibility on some infant s, which is related to the difference of protein component of bovine milk and human milk.
以牛乳为主要基料的婴幼儿配方奶粉会使婴幼儿食用后出现消化不良和过敏反应，主要是母乳与牛乳蛋白质组成不同而引起的。
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Infant formula milk powders is the main infant food of simulation human milk ,but it could affect digesting hardly and hypersusceptibility on some infants, which is related to the difference of protein component of bovine milk and human milk.
以牛乳为主要基料的婴幼儿配方奶粉会使婴幼儿食用后出现消化不良和过敏反应，主要是母乳与牛乳蛋白质组成不同而引起的。
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The changes of nutrition in milk treated with different technologies are also determined. Results showed that, 1 higher pressure, longer holding time and more alternative times favour a larger destruction of microorganisms; 2 the combined effect of hurdle technology and pressure on the destruction of microorganisms in fresh raw milk is more effective than only using pressure treatment, among which the effect of ε-polylysine on inactivation of microorganism in fresh raw milk is more effective than that of Nisin with the same concentration of 100mg/L; 3 the whole proteins in milk treated by the different types of sterilization have been detected by SDS-PAGE electrophoresis, and comparing with the whole proteins' electrophoretogram of fresh raw milk, we found that the first spectrum band near the negative pole was disappeared and the colours of the second spectrum band was tint in UHT, pasteurism and 500MPa treated milks, which was suggested that some proteins' subunits were dissociated, but the 400MPa treated milk showed the similar eletrophoretogram with the fresh raw milk; 4 the loss of threonine, VA and VC in high pressure treated milk was more less than those in pasteurism treated milk, in particular threonine and VA were almost retained, and the contents of VB1 and VB2 in the former are also more than that in the latter; 5 high pressure treated milk had longer shelf life than pasteurism treated milk, extending the sale semidiameter of milk.
压力越高，保压时间越长，交变次数越多，杀菌效果越好；2）采用栅栏技术对牛乳中的微生物具有更有效的杀菌作用，其中相同浓度的（终浓度100mg/L）ε-聚赖氨酸较Nisin具有更强的杀菌效果；3）利用SDS-PAGE电泳研究了不同杀菌方式对牛乳总蛋白的影响，发现经UHT、巴氏和500MPa交变处理的牛乳与生鲜牛乳相比其总蛋白电泳图谱靠近负极方向第一条谱带消失，第二条谱带颜色变浅，由此推测经上述处理后牛乳中有一些蛋白质的亚基发生了解离，而经400MPa交变处理的牛乳与生鲜牛乳的总蛋白电泳图谱相似；4）超高压牛乳营养成分与生鲜牛乳相比，苏氨酸、VA、VC在超高压处理中受到的破坏明显比巴氏杀菌小得多，特别是苏氨酸和VA几乎完全被保留下来，而VC含量也要比巴氏奶高出25%以上，对于VB1、VB2，检测数据也表明，超高压灭菌对其破坏要比巴氏灭菌小，其含量分别比巴氏杀菌牛乳高出9.5%和2.6%；5）与巴氏杀菌乳相比，超高压杀菌有助于延长牛乳的保质期，扩大牛乳的销售半径。
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In this paper, we theoretically and experimentally researched the standard equation of measurement technique of the concentration of protein in milk through laser scattering theory.
本论文从理论和实验上详细研究了利用激光散射原理快速测量牛乳蛋白质含量测定技术中的标准方程。
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The standard equation of measuring concentration of protein in milk is obtained through linear regression analysis of the model.
对该模型进行多元线性回归分析，得到了测量牛乳中蛋白质浓度的标准方程。
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Benzoic acid, sorbic acid and saccharin sodium were determined in the same time by HPLC with UV detector.
通过加入适量沉淀剂除去样品中绝大部分蛋白质和脂肪后，用高效液相色谱法，由紫外检测器同时测定牛乳中苯甲酸、山梨酸和糖精钠。
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This article summarises the chemical reactions in milk during heat treatment, analyzes the properties of several indicators for heat damage , such as heat-sensitive enzymes, denatured proteins, the products of Mailliard Reaction and isomerised lactose.
本文分析了牛乳在热加工过程中的化学变化，介绍了几种牛乳热损伤监控标识物(如热敏性酶类，蛋白质变性产物，美拉德反应产物和乳糖异构化产物)的特点，并详细论述了已有的牛乳热损伤监控技术：对变性β-乳球蛋白含量的监控，对糠氨酸和乳果糖含量综合水平的监控，对羟甲基糠醛含量的监控，以及以变性蛋白质(以色氨酸的荧光强度计，FTry)和美拉德反应荧光产物的聚集量为基础，评估牛乳热加工损伤程度的FAST方法。
- 更多网络解释与牛乳蛋白质相关的网络解释 [注：此内容来源于网络，仅供参考]
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milk protein：牛乳蛋白质
原奶加工:raw milk processing | 牛乳蛋白质:Milk Protein | 产奶性状:milk production traits
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Linoleic Acid：亚麻仁油酸
但它们的合成是需要足够的蛋白质、必需脂肪酸 亚麻仁油酸(linoleic acid)及维生素B群,维生素E等,均须要有足够的摄食. 蛋白质品质以牛乳及蛋最好,亚麻仁油酸要吃核果类果实或黑芝麻,黑芝麻除有亚麻仁油酸外,还有抗氧化物质的维生素E.
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Protein in Milk：牛乳蛋白质
鱼乳蛋白液:carp milk stabilization | 牛乳蛋白质:Protein in Milk | 盒装液态奶:boxing liquid milk