1.In this paper,the main effect of the added juice on thecoagulating milktime, 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.
4.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.
5.2. Treat Treatment Method Medicine made of two or more ingredients root of membranous milk vetch particle ,it wrap up 1 /time,3 times / day, use medicine for 28 days;
6.Provide breakfast of western-style, such as hamburger, sandwich, coffee, milk tea, oatmeal, and salad for customers without enough time to take breakfast at home, especially white collars.
7.Pine nut milk HLB is 6.Milk is of better stability under the conditions of [Ca~(2+)]≤1 mmol/L,pH 6.5～7.5,80～(85 ℃),and(2-)time homogenization of 40 MPa.
8.The tested sows produced 618.88kg milk each within 60 days 1 Lactation period under conditions of fixed feeding time but not rationted with consumption of DE 22 22 Mcal and DCP 891 34g a day.
10.The act or process of heating a beverage or other food, such as milk or beer, to a specific temperature for a specific period of time in order to kill microorganisms that could cause disease, spoilage, or undesired fermentation.
