Research on preparation kefir with kefir grains

Five yeast strains were separated from the kefir milk made in our lab, three of whom were identified as Candida kefyr and two Brettanomyces according to their morphological, physiological and biochemical characteristics.

Technology for koumiss from juice mixed with milk peptides hydrolyzed by protein enzyme;

But fermented koumiss cannot be stored for a long time at room temperature,so it is replaced by distilled koumiss.

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;

Study on separation and purification of lactoferrin in bovine milk;

Research progress on bioactive peptides of bovine milk;

Studies on the effect of human milk and bovine milk components on the growth of Bifidobacteria;