酸乳

Acidophilus milk is produced by using Lactobacitlus acidophilus.

嗜酸乳是使用嗜酸乳杆菌而制得的。

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。

The effects of lactoferrin and lactoferricin on Lactobacillus acidophilus growth were studied in this paper.

本实验主要针对乳铁蛋白和乳铁素对嗜酸乳杆菌的生长影响进行研究。

Chicken, Chicken Meal, Whole Ground Brown Rice, Whole Ground Barley, Chicken Liver, Pea Fiber, Chicken Fat (Preserved with Natural Mixed Tocopherols and Citric Acid), Brewers Dried Yeast, Natural Chicken Flavor, Dried Egg Product, Oil Blend (Soybean oil, Olive Oil, Salmon Oil, Evening Primrose Oil; Preserved with Natural Mixed Tocopherols and Citric Acid), Pumpkin, Apples, Sweet Potatoes, Carrots, Spinach, Blueberries, Dried Cranberries, Clams, Whole Ground Flaxseed, Calcium Carbonate, Salt, Potassium Chloride, Taurine, Green Lipped Mussels, Dried Chicory Root Extract, Yucca schidigera extract, Grape Seed Extract, Dried Kelp, L-Ascorbyl-2-Polyphosphate, Glucosamine Hydrochloride, Chondroitin Sulfate, Vitamin E Supplement, Ferrous Sulfate, DL-Methionine, Zinc Proteinate, Zinc Oxide, Manganese Proteinate, Niacin, Copper Proteinate, Folic Acid, Vitamin B12 Supplement, Copper Sulfate, Manganous Oxide, Vitamin A Supplement, Sodium Selenite, Thiamine Mononitrat Calcium Pantothenate, Riboflavin, Pyridoxine Hydrochloride, Biotin, Vitamin D3 Supplement, Menadione Sodium Bisulfite Complex, Calcium Iodate, Dried Lactobacillus acidophilus Fermentation Solubles, Dried Lactobacillus lactis Fermentation Solubles, Dried lactobacillus casei Fermentation Solubles, Rosemary Extract.

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The results of canonical correlation analysis indicated that general evaluation of sensory organ and eating viscosity had the most significant effect on the canonical variables.

对所得结果典型相关分析说明，在酸乳的6项质量指标中，酸乳的感官综合评分和食用粘度对典型变量的影响力最大，是最值得重视的因素，而胞外多糖的含量不是重要因素。

METHODS: Compound azelaic acid cream was prepared with vitamin E and azelaic acid as principal agents;the content of vitamin E was determined by HPLC while the contents of azelaic acid and vitamin C were determined by volumetry.

目的：制备复方壬二酸乳膏并建立其质量控制方法。相关：癸二酸二辛酯，癸二酸二（2-乙已基）酯已二酯二辛酯，已二酸二（2-乙已基）酯邻苯二酸二辛酯，邻苯二酯二（2-乙已基）酯已二酸二异辛酯

Bulgaricus milk =yoghurt, matzoon

保加利亚酸乳；阿尔美尼亚酸乳；酸乳酪

During the fermentational coagulation of the pasteurised cow milk incubated at ambient temperature for making yaourt, the milk motive viscosity firstly went gradually up until to the highest point, and then it came down comparing to the gradual rising titrable acidity and the gradual descending pH value.

全脂牛奶在室温发酵制作酸乳过程中，其酸度随着发酵时间的延续和微生物添加量的增加而上升，pH值则逐渐降低；而酸乳粘度则随着发酵时间的延续上升达到最高点开始下降。当微生物添加量为 4 %～ 5%，发酵 1 2h时，酸乳凝乳良好，口感适宜，活性乳酸菌总数达到 1 0 7数量级

In this paper, the technology of Se centent of the yoghourt in Se-enriched and activated Lactobacillus was studied.

本研究将亚硒酸钠添加在活性乳酸菌发酵剂中，通过活性乳酸菌的生物转化，使活性乳酸菌发酵剂富集有机硒，再用活性乳酸菌发酵剂和鲜乳等加工制成富硒功能性酸乳。

Electrophoresis was used to confirm the composition of acid whey protein and sweet whey protein.Using orthogonal experiment, technology conditions of using rennet hydrolyzing casein to produce casein glycomacropeptide were studied, and the optimum enzyme hydrolysis conditions were as follows: pH6.5, hydrolysis temperature 50℃, 90min, E/S 2%, the SA concentration was 7.447mmol/L.

本文就pH、温度、蛋白浓度、盐浓度等各种因素条件对乳清蛋白凝胶硬度、弹性的影响规律进行了研究，同时比较了两种乳清的蛋白组成，证实酸乳清与甜乳清相比不含有CMP组分，为后续实验奠定了理论基础。

However, as the name（read－only memory）implies, CD disks cannot be written onorchanged in any way.

然而，正如其名字所指出的那样，CD盘不能写，也不能用任何方式改变其内容。

Galvanizes steel pallet is mainly export which suits standard packing of European Union, the North America. galvanizes steel pallet is suitable to heavy rack. Pallet surface can design plate type, corrugated and the gap form, satisfies the different requirements.

镀锌钢托盘多用于出口，替代木托盘，免薰蒸，符合欧盟、北美各国对出口货物包装材料的法令要求；喷涂钢托盘适用于重载上货架之用，托盘表面根据需要制作成平板状、波纹状及间隔形式，满足不同的使用要求。