In this paper, fermented milk koumiss was produced through two step fermentation, using lactococcus and yeastswhich are separated from Kefir grains.

There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).

Study on detection of antibiotic residue in milk by Bacillus stearothermophillus;

Study on the dynamic variation rule of Sialic acid content in milk;

Determination of dioxin like polychlorinated biphenyl residues in milk using isotope dilution gas chromatographyion trap tandem mass spectrometry;

Study on physical and chemical properties of buffalo milk from different breeds and generations;

Progress on buffalo milk products;

Effect of the ratio of fat to dry material on texture of fresh Mozzarella cheese derived from buffalo milk;

Study on Chemical and Microbiological Compositions and Identification of Lactic Acid Bacteria from Home-made Kurut in Qinghai;

To develop a simple, accurate, sensitive method for determination of vitamin C in fermented milk by high performance liquid chromatography (HPLC), in the meanwhile, determined the vitamin C in traditionally fermented milk (kurut, traditionally fermented goat milk, koumiss)of Qinghai province.