Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Home-made Kurut in Qinghai;
青海部分地区自然发酵酸牦牛奶的化学与微生物组成分析及乳酸菌的分离鉴定
To develop a simple, accurate, sensitive method for determination of vitamin C in fermented milk by high performance liquid chromatography (HPLC), in the meanwhile, determined the vitamin C in traditionally fermented milk (kurut, traditionally fermented goat milk, koumiss)of Qinghai province.
建立更简便、快速、准确、灵敏的测定发酵乳维生素C含量的方法,并对青海省传统发酵乳(酸牦牛奶、酸山羊奶和酸马奶)Vc含量进行测定。
There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).
将仙人掌果汁以不同的添加比例加入牛奶中,经冷却后接种西藏灵菇发酵剂,针对影响仙人掌酸牛奶酒制品的四个因素即仙人掌汁添加量、发酵剂接种量、发酵温度、发酵时间,通过正交试验筛选出制备功能性仙人掌酸牛奶酒的最佳发酵条件。
This paper discussed theapplication of HACCP in yogurt,analyzed all hazard factors possibly affecting quality in processing, and established the critical control points, controlling system and correct measures to meet the better quality of yogurt.
本文主要探讨HACCP在酸奶生产中的应用,从质量卫生控制方面分析了生产过程中的危险因素,制定相应的控制方法和纠正措施,以取得高质量的酸牛奶。
In this paper the shelf-life of yogurt (trademark: Weigang) was tested.
通过对符合质量标准的同一生产日期的卫岗高钙酸牛奶的检测,经过两个月的观察,从记录的几项指标中得出以下结论:酸牛奶在2℃-6℃保藏时,三周内,保存着杆球比例适宜的益生菌,杆球比为1﹕1-3,而且味美、保健作用好。
This article mainly introduced the processing technology of set-type yogurt containing mixed fruit juices.
本文对西瓜、橘子混合果汁酸牛奶的制作工艺进行了研究。
Simple explain whey-albumen and low-polysaccharid `using in yoghurt.;
浅谈乳清蛋白及低聚糖在酸牛奶中的可利用性
Study on the fermentation technology of sweet potato yoghurt;
红薯酸牛奶发酵技术研究
Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Home-made Kurut in Qinghai;
青海部分地区自然发酵酸牦牛奶的化学与微生物组成分析及乳酸菌的分离鉴定
Study on Technique of Mozzarella Cheese Manufactured Using Yak Milk
牦牛乳生产Mozzarella奶酪的技术研究
A domesticated yak, used as a work animal or raised for meat and milk.
牦牛一种家用牦牛，用作干活的牲畜或为其肉和奶而饲养
Sour, curdled milk.
酸奶酸的、凝固的牛奶
Determination of fatty acid and flavor Materials in muscle of yak,pianniu and Yellow cattle
牦牛、犏牛及黄牛肉脂肪酸和风味物质的分析
The Research and Application for Prevention of Bovine Viral Dlarrhoea and Mucosal Disease by Using Hog Cholera Vaccine;
猪瘟疫苗防制奶牛、牦牛病毒性腹泻/粘膜病的研究
Foods rich in calcium include milk, cheese and yogurt.
富含钙的食物有牛奶、奶酪和酸奶。
The Determination of Fatty Acid in the Muscle of Yak, Pianniu and Cattle and the Comparition of the Performance of Them;
牦牛、犏牛及黄牛肉脂肪酸和风味物质测定及生产性能的比较分析
The Study of Milk Nutrient Component and Fatty Acid of Pastured White Yak in Tianzhu, Gansu;
甘肃天祝放牧白牦牛乳营养成分及脂肪酸研究
Isolation and Identification of Poephogus Grunniens Lactic Acid Bacteria and Analysis of Its 16S rDNA-SSCP;
牦牛消化道乳酸菌的分离鉴定及其16S rDNA-SSCP分析
Effect of Fertilizer Treatment to Alpine Meadow on Copper Metabolism in Grazing Yaks
高寒草地硫酸铵施肥对放牧牦牛铜代谢的影响
Fatty acid composition of yak coarse butter and its effects on mouse blood lipid profile
牦牛酥油脂肪酸组成及其对小鼠血脂的影响
incipient sweet curdling
牛奶在低酸度下凝块
Hot weather will sour milk.
天热会使牛奶变酸。
Warm weather turns milk.
热天气会使牛奶变酸。
The heat' s turned the milk.
天气热，牛奶都变酸了。
a solid acid (C6H10O8) found in milk or sugar.
牛奶或糖中的固体酸（CHO）。
The milk has curdled, ie become sour.
牛奶凝结了（变酸了）.