1)skim milk脱脂乳
1.Study on the effects of high intensity pulsed electric fields on the contents of free amino acids and lactose in skim milk;高强脉冲电场处理对脱脂乳游离氨基酸和乳糖的影响研究
2.Effect of forewarming on rheological properties of acid skim milk gel;脱脂乳的不同热处理对其酸奶凝胶流变学性质的影响
3.In order to increase conjugated linoleic acid(CLA)concentration in fermentation milk,skim milk added linoleic acid(LA)was fermented by Lactobacillus acidophilus after chemical mutation,and the CLA formation conditions were optimized using three factors quadric orthogonal rotatable design.为提高发酵乳中共轭亚油酸(CLA)含量,以经化学诱变的嗜酸乳杆菌(Lactobacillus acidophilus)发酵添加亚油酸(LA)的脱脂乳,通过三因素二次正交旋转组合设计对该菌株发酵脱脂乳生成共轭亚油酸的条件进行了优化。
英文短句/例句
1.Detecting and tracking the physicochemical index of demineralized whey powders and skim milk powders脱盐乳清粉及脱脂乳粉理化指标的跟踪检测
2.high-heat nonfat dry milk受过高热(辊筒干燥)的脱脂乳粉
3.Studies on Preparation and Application of Skimed Milk Powder Containing Nisin;含Nisin脱脂乳粉制备及应用的研究
4.STUDIES ON THE EFFECTS OF JERUSALEM ARTICHOKE ON THE GROWTH OF BIFIDOBACTERIUM IN SKIM MILK菊芋在脱脂乳中对双歧杆菌生长的影响研究
5.Mutation Breeding Strain of High Conversion Ratio of Reducing Sugar in Solidified Honey-skimmed Milk Acidophilus Milk;凝固型蜂蜜—脱脂乳酸奶高还原糖转化率乳酸菌的诱变育种
6.Study on Nutrition Factors Promoting Growth of Lactobacillus Plantarum ST-Ⅲ in Skim Milk促进植物乳杆菌ST-Ⅲ在脱脂乳中生长营养因子的研究
7.Study on the separation process of casein micelle and whey protein of skim milk by membrane technology膜技术分离脱脂乳中酪蛋白胶束和乳清蛋白工艺的研究
8.air is thin at high altitudes; a thin soup; skimmed milk is much thinner than whole milk; thin oil.海拔高的地方空气很稀薄；稀汤；脱脂乳比全脂奶要稀的多；稀油。
9.These dairy products are used in either powdered or liquid form as well as either whole or in the form of defatted powder.这些乳制品可以以粉末或液体状使用,也可以全脂或脱脂乳粉的形式使用。
10.After JAP(3.0%) is added to skim milk, Bifidobacterium can produce more acid(3.0%).在脱脂乳中添加 3%的菊芋粉后 ,明显促进了菌体产酸。
11.The use of these microorganisms with skim milk produces cultured buttermilk, and when cream is used, sour cream is the result.这些微生物与脱脂乳一起发酵可以得到酪乳,而若与奶油一起发酵,会制得酸奶油。
12.A mild, close - textured, pale yellow cheese made from whole or partially skimmed milk.古达干酪一种气味柔和的，质地紧密的，淡黄色的干酪，由全部或部分脱脂乳制成
13.albumin [protein] milk蛋白奶(部分脱脂的乳酸奶加凝乳)
14.Sever leather degreasing methods are summarized, especialy emulsifying degreasing and enzymatic degreasing are introduced, and the development trends in this procedure is ezymatic degrease.对皮革脱脂方法进行了综述，重点介绍了乳化脱脂和酶法脱脂，认为酶法脱脂是未来的发展趋势。
15.cottage cheese( type of soft white cheese made from skimmed milk)农家乳酪（一种脱脂的白色软干酪）.
16.mild white cheese made from curds of soured skim milk.淡味的白色干酪，由变酸的脱脂凝乳制成。
17.Low fat and non-fat ice cream and yogurt are available for those who want to enjoy a treat but stay slim.既馋嘴又要保持苗条的，可以吃低脂及脱脂雪糕和乳酪。
18.Rich in or resembling cream.多乳脂的或似乳脂的
相关短句/例句
skimmed milk脱脂乳
1.Effects of daidzein and skimmed milk on the tolerance of Sporolactobacillus S1 to low pH and bile salt;大豆黄酮、脱脂乳对猪源芽孢乳杆菌S1耐受酸和胆盐的影响
2.The optimum condition of Enzymatic hydrolysis on neutral protease in skimmed milk was studied.研究了脱脂乳中性蛋白酶的最适酶解条件,并以保加利亚乳杆菌和嗜热链球菌为混合发酵菌种,对MRS、脱脂乳和脱脂乳酶解液3种基础培养基进行了比较研究。
3)skim milk powder脱脂乳粉
1.Study on technology of microcapsule through spray-drying method which using skim milk powder as shell-material;脱脂乳粉为壁材通过喷雾干燥法制备微胶囊的技术研究
2.In order to study the caking charateristics of the skim milk powder, a blowing-test apparatus was set up and the caking characteristics of skim milk powder with and without additives were investigated experimentally with the apparatus.为了研究脱脂乳粉的结块特性,建立了一套测试粉体结块特性的吹气动力学实验装置,对脱脂乳粉和混合添加剂的脱脂乳粉的结块特性进行了实验研究,应用非晶态粉体玻璃化转变理论分析实验数据,确定脱脂乳粉结块的影响因素和结块特征。
4)skim milk脱脂乳粉
1.In this paper, the non-enzymatic browning of skim milk powder were experimentally studied and the effects of several factors such as water activity, storage temperature T, storage time and glass transition temperature Tg on the non-enzymatic browning of skim milk powder were examined.本文对脱脂乳粉的非酶褐变特性进行了实验研究;考查了水分活度、贮藏温度、储藏时间和玻璃化转变温度等参数对脱脂乳粉非酶褐变的影响。
5)condensed skimmed milk脱脂炼乳
6)Low-fat cheese脱脂乳酪
延伸阅读
达克宁乳膏 ,硝酸咪康唑乳膏药物名称：硝酸咪康唑乳膏英文名：别名： 达克宁乳膏 ,硝酸咪康唑乳膏性状： 本品为白色软膏 药理作用： 咪康唑为人工合成的I－苯乙基咪唑衍生物，为广谱抗真菌药，对皮真菌、念珠菌、醇母菌及其它藻类、子囊菌、隐球菌等具有抑制和杀灭作用，同时对革兰氏阳性球菌和杆菌也有很强的抗菌力。咪康唑作用于菌体细胞膜，改变其通透性，阻止营养物摄取，导致其死亡。 适应症： 1．由皮真菌、酵母菌及其它真菌引起的皮肤、指（趾）甲感染，如：脚癣、股癣、手癣、体癣、花斑癣、头癣、须癣、甲癣 皮肤、指（趾）甲念珠菌病 ,口角炎 ,外耳炎. 由于达克宁对革兰氏阳性菌有抗菌作用，可用于由此类细菌引起的继发性 感染。2．由酵母菌（如念珠菌等）和革兰氏阳性细菌引起的阴道感染和继发性感染。 用量用法： 1．皮肤感染 每日2次，敷药膏于患处，用手指涂擦，使药物全部渗入皮肤。待患处损害全部消失后（通常需2－5周），应继续用药一周，以防复发。 2．指（趾）甲感染 尽量剪尽患甲，每日一次，敷少许药膏于患处，用手指涂匀。患甲松动后（约需2－3周）应继续用药至新甲开始生长。确见疗效一般需7个月左右。 3．念珠菌阴道炎 每日就寝前用涂药器将药膏（约5g）挤入阴道深处，必须连续用2周。月经期内也可进行。二次复发后再用，仍然有效。 不良反应： 耐受性好，极少数病例可能有灼烧和刺激感。 规格： 15克／支 20毫克／克 .15克／管，铝管包装。40克／管，铝管包装，附妇科用涂药器1支。 类别：皮肤病用药
