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2.Dairy product, ingredients and additives: Milk &mixed milk product, cream &cream product, cheese,butter, dessert, dried milk product, delicacies-dairy product, ice-cream product, deli-bakery product, ingredients and additives, Essence, perfume, ice cream stabilizer, ice cream oil, lactic acid, substituted coco fat, natural plant pigment, food coloring, sweet, ice cream special milk powder, milk essence, ice cream special protein powder, starch, lemon acid, natural condensed fruit juice, chocolate.
成品：鲜奶、酸奶、奶油与奶油产品、奶酪、黄油、甜品、奶粉、奶片、各种精加工乳制品、初乳制品、冰淇淋、干酪素、各种配料添加剂香精、香料、冰淇淋复合乳化稳定剂、冰淇淋油脂、起酥油、乳化脱模油、乳酸、代可可脂、纯天然植物色素、食用色素、甜蜜素、冰淇淋专用原辅料及添加剂。收藏指正
3.An easy method to detemine directly for calorific value of liquid milk product
一种易于操作的液体奶热值直接测定方法收藏指正
4.Use: Used as quality improver in food industry. Applied to can, fruit drinks, milk product, bean milk, and so on.
用途:在食品加工用做品质改良剂,用于罐头,果汁饮料,奶制品,豆乳等.收藏指正
5.To improve the quality of milk product, the measures could be used to control the changes of flavor in milk, for example, to add additive, such as antioxidant; to strength sterilizing; to control the quality of material and circumstance condition.
通过加入抗氧化剂等添加剂、加强杀菌措施、控制原料奶的品质和环境条件来控制风味的变化，提高其品质。收藏指正
6.This paper studied the different methods on stability of UHT milk product in shelf life, the time of stability test had been reduced by using centrifugation, microscope, particle size and stability instrument, these methods are also helpful to analysis instability of milk products.
本文介绍超高温牛奶产品货架期内稳定性的分析方法,通过离心、显微镜分析、激光粒径分析仪检测和稳定性分析仪检测等方法可以大大减少稳定性试验的时间,同时有助于分析造成产品不稳定的原因。收藏指正
7.The device is to concentrate the material in the occasions such as China traditional drug、west drug、dextrose、amylum sugar、oral liquid、chemisty、foodstuff、monosodium glutamate and milk product and to reclaim the industrial organic solvent such as alcohol.it is suitable to concentrate the thermal sensitive material under lower temperature and vacuum with little batch number and multiple varieties.
本设备适用于中药、西药、葡萄糖、淀粉糖、口服液、化工、食品、味精、乳品等物料浓缩与工业有机溶剂(如酒精)的回收，适用于批量小、品种多的热敏性物料的低温真空浓缩。收藏指正
8.It is testified that in the process of extracting phytin ,two step neutralization with lime milk and caustic soda solution is better than one step neutralization with lime milk in stability,product quality and production rate.
对以米糠为原料制备植酸钙过程中用石灰乳一步中和法和用石灰乳烧碱溶液两步中和法的碱中和工艺进行了比较 ,从稳定性、产品质量及产率三个方面证明了采用两步中和法较优收藏指正
9.In this paper,the main effect of the added juice on thecoagulating milk time, the product acidity, the bacterial number change and the senceindex is investigated and the optimal additive quantity is found out, which offer the basisof commercial production.
本试验主要从胡萝卜汁对凝乳时间、产品的酸度、菌数变化、感官指标等方面的综合影响来探索最佳添加量，为工业化生产提供依据。收藏指正
10.11 71% and 6 3% of kindergartens or nurseries whose children consumedzinc,ascorbic acid,riboflavin and iron less than 80% DRIs,individually The intakes of retinal equivalent,vitamin E,niacin and selenium were sufficient Conclusion:To improve the dietary calcium intake of collective children,milk and dairy product consumption are recommended and food fortification with calcium may be feasible as well Some kindergartens or nurseries should make balanced diet insure those children intake adequate thiamine,zinc ascorbic acid,riboflavin and iron
分别有2 3 4 2 %、 2 0 72 %、 11 71%、 6 30 %的托幼园所人均每日摄入锌、抗坏血酸、核黄素、铁不足 80 %DRIs; 视黄醇当量、维生素E、烟酸、硒摄入充足。收藏指正
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