乳清

Lact acid bacteriaexopolysaccharides has some characteristics of improving yoghurt qualities,such asenhancing yoghurt viscosity and rheology,prohibiting whey loss,improving yoghurttaste and increasing clabber intensity.

乳酸菌胞外多糖具有明显改善酸乳的品质的特性，如增加酸乳的粘度、流变性、防止乳清析出、增强凝乳强度、改善酸乳口感等。

Ulrafilration is used widely to concentrate and fractionate milk prior to cheese production and to separate whey proteins from whey .

超滤广泛的应用于干酪生产前乳的浓缩与分级，以及从乳清中分离乳清蛋白。

Since α-lactalbumin is the dominant whey protein in breast milk, this protein may, in part, account for an infant's alertness and contribute to the infant's visual tracking development.

由于α -乳清蛋白是母乳中主要的乳清蛋白，这种蛋白质可能会在一定程度上提高婴儿的警觉性，并有助于婴儿的视觉跟踪发展。

The major whey proteins in milk are β-1actoglobulin,α-lactalbumin, blood serum albumin, immunoglobulins and proteose peptones, which account for about 50, 20, 6, 12 and 12 % of the total whey protein respectively.

乳清蛋白可分为β-乳球蛋白，α-乳蛋白，免疫球蛋白和蛋白胨。它们分别占有也清蛋白的50%，20%，6%，12%，12%。

Objective To observe the clinic effect of protein nutrition status of the patients carrying through hemodialysis by prospective study on the bioactivity of lactalbumin and supplement of whey protein.

目的 通过前瞻性研究乳清蛋白生物活性，补充乳清蛋白质后观察维持性血透患者蛋白质营养状态的临床效果。

Key words bioactivity of lactalbumin;lactalbumin powder;protein malnutrition;carrying through hemodialysis

乳清蛋白生物活性；乳清蛋白粉；蛋白质营养不良；维持性血透

Whey proteins are not precipitated by acidification or rennetting, but when milk is heated to about 65℃ or above, they start to denature, and with the exception of the proteose peptones, become insoluble .

乳清蛋白不会发生酸凝固或凝乳酶沉淀现象。但当乳品被加热至65℃或更高温国庆节时，乳清开始变性，并成为不溶物，但蛋白胨不析出。

Cheese is the fresh or mature fermented milk product made by cow or ewe milk, cream, partly degreased milk, buttermilk or the mixture of all these added with proper lactobacillus and rennin, through clabbering and whey segregating.

奶酪是以牛乳或羊乳、奶油、部分脱脂乳、酪乳或这些产品的混合物为原料，加入适量乳酸菌和凝乳酶，经凝乳并分离乳清而制得的新鲜或发酵成熟的乳制品。

This was because the blood urea nitrogen content of these sows was significantly lower and the triglycerides, cholesterol and creatinine contents of the blood of the sows were significantly improved (P.0 1). The physiological and biochemical parameters of milk of the sows fed diet containing alfalfa meal and fat milk protein%, milk fat%, and lactose% significai ty higher than those fed no alf~lfa meal and fat (PKO.0 I).

这可能是由于添加一定比例的苜蓿草粉和定量脂肪（1.6％）可以显著地降低血液中的尿素氮含量，从而显著提高血液中的胆固醇、甘油三酯、肌酐的含量以及碱性磷酸酶的活性（P＜0.01），并对猪乳脱脂乳清的理化成分有显著的改善（P＜0.01），从而显著地提高了猪乳中的乳蛋白、乳脂和乳糖的含量（P＜0.01）、提高了猪乳品质的结果。

Stage mixed fermentation experiments of whey wine by the addition of three kinds of bacteria including milk yeast, dry yeast and lactic acid bacteria were carried out by using whey, milk and cane sugar as the main raw materials.

以乳清、牛奶和蔗糖为主要原料，用乳酵母菌、酿酒干酵母和乳酸菌3种菌进行乳清酒分段混合发酵试验。

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。