Effects of lactoperoxidase system (LPS) on fresh-keeping and nutrition composition of raw milk;

This paper expounds the process of isolating and identifying Lactobacillaceae from raw milk and applying the isolated Lactobacillus, Sereptococeus Lactis and Saccharomyces cerevisae to the making of the milk drink.

Applying statistical methods to evaluate the hygienic quality of bulk-collected raw milk;

The aim of the research was to contrast the effect of different concentration Lactoperoxidase System(LPS) by exogenous activating on the fresh-keeping of the raw milk.

The paper validated the test range and accuracy of ECLIPSE50 and ECLIPSE100 for testing raw milk antibiotic residue by comparing with TTC method.

The dairy products quality security condition is decided in fresh milk (material milk) the qualitysecurity condition,in view of this question,studied one kind to fast to examine the adulteration using the dairy product fast analysis to the fresh milk method.

For the sake of finding out the quality condition of fresh milk,samples were took from unpacked fresh milk sold in a market of southwest for sensory,physical-chemical and microorganism examination.

Optimization of technology parameters of trypsinase directly hydrolyzed milk;

Effect of heat treatment on reducibility of milk protein;

The direct-reading method to determine the concentration of protein in milk;

Influence of freeze drying on cow milk fatty acids and its isomers;

The current situation and trend of research and exploit of deep products of cow milk;

Cow Milk and Superoxide Dismutase Thereof;