脱脂乳

Skimmed milk showed significantly protection against low pH and bile salt conditions,with survival counts significantly higher than the control.

体外研究表明，1％脱脂乳对乳酸菌在不同pH值和不同浓度胆盐下的存活具有显著保护作用。

Skimmed milk, vegetable oils, maltodextrins, starch, lactose, dextrose, soy lecithin, choline bitartrate, taurine, L-carnitine, vitamins and minerals

脱脂乳，植物油，麦芽糖糊精、淀粉、乳糖、葡萄糖、大豆卵磷脂、胆碱酸性酒石酸盐、牛磺酸、L肉碱、各种维生素和矿物质

Trehalose、adonitol、sucrose、lactose、maltodextrin、Na glutamate、glycerol、sorbitol were good cryoprotectants. The efects of cryoprotectants in different suspension medium was obvious various skim milk was a excellent cryoprotectants.

海藻糖、脱脂乳、侧金盏花醇、蔗糖、乳糖、麦芽糊精、谷氨酸钠、山梨醇等具有较好的冷冻保护效果，不同的悬浮介质内各冷冻保护剂的作用效果有很大差异，在水或培养液中保护作用表现明显，脱脂乳仍是一种良好的冷冻保护剂。

You can combine starters and blend the apple-freshness of yogurt with the butteriness of buttermilk.

或者，将脱脂乳或一种益生菌饮品加入牛奶中制作出一种酸奶的变化版本；你可以将各种酵母混合，将酸奶中的酸奶中的苹果般的清醒和脱脂乳中的黄油特征相结合。

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。

The mechanism of the changes of blood and milk parameters of the sows fed alfalfa meal and fat as well as the mechanism of the interaction of the alfalfa meal with other nutrients need further study.

添加一定比例的苜蓿草粉和定量脂肪，导致血液、猪乳脱脂乳清理化成分发生上述变化的机理，以及苜蓿草粉与其它营养元素的相互作用机理等仍有待于进一步加以研究。

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。

With fresh full-cream milk made from whole milk powder, said; to full-fat or part skim milk made from skimmed milk powder, said; raw milk by special technology management to improve milk prepared and nature, so that, when dissolved in water to recover quickly prepared and, without floating or sinking, said agglomeration of instant milk powder; fresh milk through a series of processing and adding lactose, whey powder, amino acids, vegetable oil , vitamins and other nutrients to be adjusted to close to human milk composition made of said composition of breast milk; there is milk sugar, modulation milk powder, whey powder, dairy milk powder, ice cream powder.

以新鲜全脂乳制成的称全脂奶粉；以全脱脂或部分脱脂乳制成的称脱脂奶粉；原料乳经特殊工艺处理以改善奶粉的冲调性，使之在用水冲调复原时溶解很快、无结块上浮或下沉的称速溶奶粉；鲜牛乳经一系列处理并添加乳糖、乳清粉、氨基酸、植物油、维生素等营养物质，使其成分调整至接近人乳成分而制成的称母乳化奶粉；还有加糖奶粉、调制奶粉、乳清粉、酪乳粉、冰淇淋粉等。

Results: The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1. The optimum formula of the expanded fermentation is: tomato and carrot juice 3:7, glucose 2%, NFM 4%, and vaccination 3%. The optimum formula of the fermented liquid is: tomato and carrot juice 3:7, fermentation temperature 41℃, fermentation time 24h, and the amount of vaccination 3%. The optimum formula of fermented beverage is: sucrose 5%, citric acid 0.02%, CMC 0.2% and xanthic gluc 0.03%.

结果：用保加利亚乳杆菌和嗜热链球菌按1：1比例作为菌种；种子扩大液的最佳配方：番茄、胡萝卜混合汁配比3：7，2%葡萄糖，2%脱脂乳，3%接种量；发酵液最佳配方：番茄、胡萝卜混合汁配比3：7，发酵温度41℃，发酵时间24h，接种量3%；发酵饮料调配最佳配方；发酵原液中添加蔗糖5%，柠檬酸0.02%，耐酸羧甲基纤维素钠0.2%，黄原胶0.03%。

Dairy products such as skim milk , butter milk , whey and casein are added to flour in combination with the ingredients or additives mentioned so far.

我们可向面粉中添加一些乳制品，如脱脂乳提去奶油的酸乳、乳清和酪蛋白并结合添加一些我们上提到的原料或添加剂。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。