目的：探讨牛初乳粉对大鼠糖尿病的预防作用。
Objective: to study the preventive effect of bovine colostrum powder on rat diabetes.
随后，市质监局对其库存的乳粉进行了抽样送检。
Subsequently, the city of Quality Supervision Bureau of its stocks of milk powder had a sampling inspection.
方法三适用于婴幼儿配方食品和乳粉中蔗糖的测定。
Method of the 3 cane sugar in applying to infant recipe food and lacteal powder determine.
目的：探讨牛初乳粉(BCP)对大鼠糖尿病的预防作用。
Objective: To study the preventive effect of bovine colostrum powder (BCP) on hyperglycemia in STZ-induced diabetic rats.
目的：研究牛初乳粉对放、化疗肿瘤病人的免疫调节作用。
Objective: to study the preventive effect of bovine colostrum powder on rat diabetes.
以紫薯和脱脂乳粉为主要原料，制得一种新型的发酵紫薯酸奶。
Purple sweet potato and milk were used as the main materials to make a new kind of yoghurt.
根据酸奶工艺原理和胡罗卜汁、全脂淡乳粉的加工特性，进行研制。
This manufacture is according to the technology principle of sour milk and carrot juice and full cream powdered milk.
本文研究了以大豆、大米、玉米等植物产品为主要原料的三个代乳粉配方。
This paper discusses the formulas of three milk substitutes which contain mainly soybean, rice or cornflour.
其制备方法又可适用于各种配制乳粉、强化乳粉、豆乳粉及其他速溶饮品。
The process is also applicable for the manufacture of formulated milk powder, fortified milk powder, soy milk powder and other powdered instant refreshment.
研究了不同乳粉的颗粒大小和结构、游离脂肪含量对巧克力浆料粘度的关系。
Different particle size and microstructure, and the free fat content in whole milk powder with relation to the viscosity of chocolate mass are introduced.
全脂乳粉(全脂奶粉)、乳钙(乳矿物盐)、浓缩乳清蛋白原料进口自新西兰。
Full Cream Milk Powder, Milk Mineral, whey protein concentrate Raw material is imported from New Zealand.
本品是以牛初乳粉为主要原料，经过先进的科学加工工艺精制而成的营养食品。
This product is a nutrimental food, used Colostrum as its principal ingredient and prepared by scientific processing technics in advance.
表明该测定方法准确、稳定，完全可用于乳粉中花生四烯酸(AA)含量的测定。
The results showed that this method was proved to be exact and stable, and it could be used to detect the arachidonic acid (AA) in milk powder.
分析了我国儿童强化乳粉及谷粉类食品的质量问题及危害，提出了改进措施和办法。
The author analysis the quality defect and harm of children's milk andcereal powder produced in China, and advance the way to improve the product quality.
配料：白砂糖、可可白脱、可可液块、全脂牛乳粉、植物油脂、栗子粉、大豆磷脂、香兰素。
Ingredients: sugar, cocoa butter, cocoa mass, vegetable, whole milk powder, chestnut power, soya lecithin, vanillin.
根据乳粉生产过程中原料乳及加工过程中存在微生物的二次污染，论述了如何控制污染的措施。
This paper expounds second pollution of microorganism in raw milk and treatment process, and points out how to control pollution.
通过对鲜乳、发酵乳和乳粉三大类进行介绍，说明光照和氧气、水蒸气的渗透是乳品品质的主要影响因素。
This study investigated fresh milk, fermented milk and milk powder, show that the transmission of light, oxygen gas, water vapor are the main factors influencing quality of dairy products.
本文阐述的实验。查明了干混法生产的婴儿配方乳粉，短期内出现脂肪氧化的原因，并提出有效的解决办法。
The test showed the reason of oxidation of milk fat in the dry-mixed infant. formula Thus, an effective measure has been presented.
通过正交实验和感官评价，得到低脂肪高纤维冰淇淋的最佳配方为：脱脂乳粉15%、红薯浆液45%、白砂糖10%。
Through orthogonal experiment and sense evaluation, the best formula was defined:low fat dried milk 15%, thick sweet potato liquid 45%, granulated sugar 10%.
口服脊髓灰质炎活疫苗是预防脊髓灰质炎疾病的最有效方法，全脂乳粉是生产口服脊髓灰质炎活疫苗糖丸的主要赋形剂。
Oral live poliomyelitis vaccine is the most effective means in preventing poliomyelitis. Full cresm milk powder is the main appendix in producing Oral Live Poliomyelitis Vaccine Dragée (OPV D).
目的：通过特殊免疫营养物质—牛初乳粉对放、化疗的肿瘤病人进行干预治疗，研究牛初乳粉对肿瘤病人免疫功能的调节作用。
Objective to study the clinical effect of supplying bovine colostrum powder in cancer patients of radio chemical therapy whether be able to improve their immune function.
配料表：小麦粉、白砂糖、植物起酥油、可可粉、色素、(焦糖色素)，膨松剂，食用香精，食用盐，全脂乳粉，大豆磷脂，香兰素。
Ingredients: wheat flour, sugar, vegetable shortening, cocoa powder, color (caramel color), leavening agents, flavor, edible salt, whole milk powder, soy lecithin, vanillin.
以新鲜牛乳、无糖豆粉、大豆浓缩蛋白粉和低聚糖为主要原料，研究开发低血糖指数豆乳粉，确定其生产工艺及产品配方，临床测定其血糖指数。
The study analyzes the effect of soybean whey proteins on the whiteness of flour and variation regularity for the activity of lipoxygenase which plays a major role during bleaching.
具体研究方向为：乳粉、乳清、干酪、发酵乳制品加工工艺以及加工过程中的营养及化学变化机理研究、植物蛋白产品开发和乳源生物活性物质制备。
The specific research interests include: milk powder, whey, cheese, dairy processing technology and changing mechanism during processing, development of vegetable protein products.
因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过11．3％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。
Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.
通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
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