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奶产品
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  milk products
    The Milk Products Quality Control Service System Development Countermeasure in Heilongjiang
    黑龙江省奶产品质量管理服务体系发展对策
短句来源
    There are a number of links affecting the quality of milk products such as raising,processing and marketing.
    影响奶产品质量因素很多 ,涉及饲养、加工、销售等诸多环节。
短句来源
    By referring to the advanced experience of foreign countries and the practical conditions of Heilongjiang Province,the paper raises the countermensures of improving the management service system for the quality control of milk products in Heilongjiang Province.
    参照欧美等发达国家奶产品质量管理的经验 ,结合黑龙江省实际 ,提出了黑龙江省奶产品质量管理服务体系发展对策。
短句来源
  “奶产品”译为未确定词的双语例句
    In the meantime,according to the present processing situation an characteristic of domestic chool drinking milk,it focus on the iteration of how to choose the right ingredients and processing conditions to produce high quality schook drinking milk.
    同时,结合国内目前学生奶的加工现状和产品特点,着重阐述了如何通过选用合适的功能性添加剂以及采用正确的加工工艺条件来生产出高质量的学生奶产品
短句来源
    The results of the experiments conducted on the emulsification stability of the milk showed that stable cereal germ milk can be obtained by improving the dispersibility and stability of the oil and protein.
    通过对谷物胚芽奶的 乳化稳定性进行试验,提高油脂和蛋白质的分散性和稳定性,从而得到稳定的谷物胚芽奶产品
短句来源
    In this study, the level of residual LPS at milk collection, after pasteurization, after ultra high temperature (UHT) and after yoghurt fermentation was measured, and the influence of LPS on flavor and fermentation of drinking milk and yogurt was examined.
    研究了生鲜奶中过氧化氢酶系激活剂残留量的检测方法,以及巴氏杀菌或超高温(UHT)处理后该添加剂残留情况,并评价了原奶中添加该添加剂对液态奶产品风味的影响,最后,还考察了酸奶发酵前、后该添加剂的残留情况,并评价了生鲜奶中添加该添加剂对酸奶发酵和酸奶产品风味的影响。
短句来源
    Finally,from the standpoints of cleaning methods for pipeline,sterilizer and packing machine,the importance of cleaning to quality control of UHT milk was illustrated with proper cleaning methods.
    最后从管线、杀菌机、包装机等的清洗方面阐述了清洗对UHT奶产品质量控制的重要性,并提出了相应的清洗方法。
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  milk products
Antimicrobial Activity of Lactic Acid Bacteria from Sour Milk Products Narine, Karine, and Matsun
      
We studied antimicrobial properties of lactic acid bacteria from sour milk products Narine, Karine, and Matsun.
      
The whey of the sour milk products included two major fractions, of sugars and L-lactic acid and its sodium and calcium salts.
      
Eighteen strains from milk products, showing maximum potency, fermented galactose, sucrose, and raffinose, in addition to lactose.
      
Comparison of genotypic and biochemical characteristics of Streptococcus thermophilus strains isolated from sour milk products
      
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Lactic almond—soybean milk,like lactic soybean milk.is produced by first making the soy- bean milk (from heat and alkali treatment),then adding the proper amount of almond milk,and finally fermenting it using lactic acid.This product is of high nutritive value and is obviously su- perior to lactic soybean milk in appearance and task.It is a mew kind of nutrious and healthy food with an the advantages of almond,soybean milk and lactic acid fermented drinks.

乳酸发酵杏仁豆奶是在利用加热和碱处理方法制豆奶的基础上,添加适量的杏仁奶,再经过乳酸发酵而制成的一种类似酸豆奶的产品,该产品具有营养价值高,感官性状明显优于酸豆奶的特点,是一种集杏仁、豆奶和乳酸发酵饮料各自优点于一身的新型营养保健食品。

To produce good quality UHT milk product must start from raw milk quality management. This article mainly introduced the experience of Yili Natural Dairy Co. in recent two years.

介绍了伊利天然乳品公司近两年来如何从原料奶质量管理入手,从而生产出高质量的超高温奶产品

This article introduces mechanism of the functional Emulsifier/Stabilizer system (E/S)in improving the sensory quality of the final products.In the meantime,according to the present processing situation an characteristic of domestic chool drinking milk,it focus on the iteration of how to choose the right ingredients and processing conditions to produce high quality schook drinking milk.

介绍了在学生饮用奶开发和生产中应注意的一些问题;重点阐述了功能性食品添加剂在改善学生奶产品感官质量方面的作用和机理。同时,结合国内目前学生奶的加工现状和产品特点,着重阐述了如何通过选用合适的功能性添加剂以及采用正确的加工工艺条件来生产出高质量的学生奶产品

 
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