乳的

Ultrafiltration 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。

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。

Lactic acid bacteria were isolated and its biological properties were studied from Kumiss products collected from the pastoral area in Xilin Guole.

从内蒙古锡林郭勒牧区采集马奶酒样品，进行了乳酸菌的分离及其生物学特性的研究，分离到9株乳球菌，分别归属于3个属6个种，这些菌株能够产酸凝乳，发酵乳的风味纯正，适宜生长温度范围较宽，适合做乳制品的发酵剂。

Fruit a usually solitary follicle, sessile or stipitate, dehiscing usually along adaxial suture, sometimes along abaxial one, very rarely circumscissile at base, sometimes indehiscent.

果通常为单生的蓇葖果种子1(或者2)，直立，通常具假种皮，很少无假种皮；种皮厚假种皮有色，肉质；胚乳宿存或无；胚直立；在无胚乳的种子里子叶厚并且肉质，在有胚乳的种子里子叶薄。

There are a lot of researches focusing on the molecular mechanism of breast cancer and lactation, but seldom on macromastia.

乳房发育的相关研究目前都集中於乳癌与泌乳退乳的机制。

An interview guide, entitled "Maternal Perception of the Onset of Lactation", was also used to obtain milk secretion data. Results found a mean onset of lactation of 78.2±18.7 hours (range=42 to 121 hours). The prevalence of delayed lactation onset was 43.6%(n=58). Slighly over half of participants (56.9%, n=33) were primiparous. Parity, total second stage of labor duration, duration of second labor stage beyond one hour, and perinea wound pain were the most significant predictors of delayed lactation onset.

研究结果发现：(1)首次泌乳时间的平均值为78.2±18.7小时（范围42至121小时）；(2)产妇自觉延迟泌乳的发生机率为43.6%(n=58)，其中初产妇占56.9%(n=33)，经产妇占43.1%(n=25)；(3)产次、第二产程时间、第二产程时间大於一小时、第一到第三天会阴伤口疼痛分数，是延迟首次泌乳时间的重要预测因子。

The effects on separation of Cinnamon oil and water were studied. The results showed that the demulsifier effect was the best when NaCl 1.0mg/ml and demulsifying temperature 60 ℃ were adopted. Accumulation period was 0.11min.

研究了破乳剂用量、破乳温度对桂油-水混合物分离效果的影响，结果表明：当NaCl的加入量为1.0mg/ml，破乳温度为60℃时，破乳的效果最好，油珠凝聚时间可达到0.11min。

The effects on separation of Cinnamon oil and water were studied. The results showed that the demulsifier effect was the best when NaCl 1.0mgml and demulsifying temperature 60 ℃ were adopted. Accumulation period was 0.11min.

研究了破乳剂用量、破乳温度对桂油-水混合物分离效果的影响，结果表明：当NaCl的加入量为1.0mgml，破乳温度为60℃时，破乳的效果最好，油珠凝聚时间可达到0.11min。

Then the changeable regulation of the routine components and IgG in different seasonal colostrums was compared.

并在此基础上比较了牛初乳中常规成分和IgG含量的季节性变化规律和变化幅度，同时对采食不同季节牛初乳的新生犊牛的血清成分(IgG、IgA、IgM、IGF-I、INS、T3、T4)进行了检测，对犊牛发病率和死亡率进行了统计，进而探讨了不同季节牛初乳对新生犊牛获得性免疫是否有显著影响。

In order to investigate the mechanism of coagulant milk, the paper studied temperature's impact on coagulant milk, prepare ginger protease crude extract, oleoresin and essential oil, and do experiments espectively.

为了探讨姜汁凝乳的机理，研究了温度对姜汁凝乳的影响，制备了生姜蛋白酶粗提物、姜油树脂和姜精油，并分别进行了凝乳实验。

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。