而蛋白质和乳脂肪对产酸的影响较小。
The effect of protein and milk fat on producing yoghurt is few.
富含乳脂肪(80 ~ 85%)，但蛋白质含量少。
一半是奶，一半是轻奶油；包含10%到18%的乳脂肪。
Half milk and half light cream; contains 10% to 18% butterfat.
德昌水牛乳脂肪酸组成与牛乳、牦牛乳相比存在一些差异。
乳蛋白质和乳脂肪生产量稍有提高，但无明显差异（P>0.1）。
There was no significant difference in fatty acids proportion in the milk fat between the two groups(P>0.1).
在充分考虑到季节变化的影响后，总结了牛乳脂肪中各种生物活性成分的含量。
Contents of individual bioactive components of BML are summarized taking into account also seasonal variations.
另一个影响乳风味的重要因素是乳脂肪，其内含有少量脂肪酸及其浓缩物和氧化物。
However, milk fat is also an important contributor to flavour, together with small quantities of fatty acids and their condensation and oxidation products.
导致这种差别的主要原因在于，普通奶粉所含植物油的脂肪结构与母乳脂肪结构不同。
The main reason is the structure of the lipids that are coming from vegetable oils in infant formulas and are not identical to human breast milk lipids.
母乳脂肪含量与母体血浆脂质水平在初乳期呈正相关。 在过渡乳期及成熟乳期无相关性；
There was a positive correlation between maternal plasma and milk lipid levels in colostrum stage.
乳脂肪是乳及乳制品中重要的营养成分，它提供了多种对人类有益的脂肪酸，包括一些只能由食物摄入的脂肪酸。
Milkfat, the important nutritional ingredient of milk and milk products, supplies for diverse fatty acids beneficial to human, including some fatty acids human can only take in from food.
从酸奶的微结构、流变学性质和质地等方面综述了乳脂肪、蛋白质及调节酪蛋白和乳清蛋白比例对酸奶凝胶的影响。
This article reviewed the influence of milk fat content, protein content and ratio of casein to whey on the formation of yogurt gel from microstructure, rheological properties and texture.
XOR作为乳脂肪球膜的膜结合蛋白，在脂肪滴的包裹和分泌中起到重要的结构作用，并且在肠道能够起到一定的抗菌作用。
As a membrane-associated protein, XOR plays structural role in the wrapping and secretion of fat globelet, and has antimicrobial function.
本文从牛乳脂肪球的结构特点出发，从不同角度分析探讨了牛乳脂肪球的稳定性及其影响因素，为探讨酒精阳性乳的形成机理提供了理论依据。
Based on the structural characteristics of fal globule of cow milk, stability ami affecting factors of fat globule of cow milk was studied in the current paper.
本研究的目的就是以大宗动植物油为原料，模仿天然人乳中的脂肪酸组成和甘三酯结构，研制人乳脂替代品，其产品将作为婴儿奶粉的脂肪配料。
The objective of this study is to produce human milk fat substitutes, which mimic tatty acid and triacylglycerol compositions found in human breast milk, as fat ingredients of infant formula.
研究在高产奶牛日粮中添加膨化全脂大豆对乳脂中多不饱和脂肪酸(PUFA)含量的影响。
A trial was conducted to evaluate the effect of dietary added extruded full-fat soybean on the content of PUFA of Milk fat of Milking Cows.
该文介绍人乳脂的脂肪酸组成及吸收特点最新研究进展，并介绍目前几种人乳脂替代品的人工构造方法。
Development of fatty acids of human milk fat and the character of assimilating were reviewed. Meanwhile, the new preparation of it's substitute was also introduced.
在奶牛日粮中添加适量的脂肪或高脂饲料，可提高日粮浓度，且不会降低乳脂率，也不会引起瘤胃酸中毒。
Including fat content or feeding high fat diet resulted in increasing the diet concentration but without decreasing milk fat level, and lowering acidosis risk.
乳脂提供我们活力，以及我们身体上无法产生之脂肪酸。
Milkfat provides energy and essential fatty acids that our bodies cannot make.
最终研制出一种香气浓郁、醇厚，具有天然脂肪气息的黄油乳脂香精。
We finally designed a good prescription of natural and strong butter flavor.
奶油：亦称黄油。一种黄色到白色的固体乳状物，含脂肪球、水和无机盐，经由搅拌乳脂制成。
Butter:Solid emulsion of fat globules and water made by churning cream, used as a food.
奶油：亦称黄油。一种黄色到白色的固体乳状物，含脂肪球、水和无机盐，经由搅拌乳脂制成。
Butter:Solid emulsion of fat globules and water made by churning cream, used as a food.
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