1) fat separation
乳脂肪上浮
1.
In order to solve the problem, this paper investigated the ocurrence of fat separation in the course of milk storage and factors that cause the prolem.
研究过程中,作者从牛奶集团下属的不同生产厂家采集了9368个UHT乳产品样品,检测了样品在不同温度下贮藏的过程中,样品中与乳脂肪上浮有关的盒顶聚集物、盒底聚集物、组织状态、粒度、酸度、口感、上层60mL乳液中乳脂肪的质量分数等指标,然后利用minitab数据分析系统对数据进行了统计分析。
2) fat floating
脂肪上浮
1.
During storage, it usually occurs some defects such as: fat floating, protein sedimented and coagulation, whey seperated, sour and bulged package, and colour-taste-flavor changed.
但是UHT乳在贮藏中容易出现一些质量问题,常见的有:脂肪上浮、形成沉淀和凝胶、乳清析出、酸包和胀包及色香味的改变等。
3) fat emulsion
脂肪乳
1.
Refinement of soybean oil for fat emulsion injection;
脂肪乳注射液用大豆油的精制法
2.
Study of the effect of fat emulsion on the bilirubin metabolize in the infants of low birth weight;
脂肪乳剂对低出生体重儿胆红素代谢的影响
3.
Clinical investigation of adverse reactions induced by fat emulsion injection in 25 cases;
脂肪乳注射液不良反应25例临床调查
4) Milk fat
乳脂肪
1.
The main purpose of this article is to introduce the biologically active substances in milk fat, including conjugated linoleic acid, sphingomyelin, butyric acid and ether lipids and their positive effects on immunization, anticarcinogenesis and preventing from cardiovascular and gastrointestinal disease.
主要介绍了乳脂肪中的生理活性物质，包括共轭亚油酸、神经鞘磷脂、丁酸和醚脂类等物质，以及它们在免疫调节、防治癌症和心血管、肠胃道疾病方面的功效，并对影响乳脂肪中各成分的因素进行了分析。
2.
Conjugated linoleic acids(CLA) are functional food components of milk fat that may have positive effects on human health and disease prevention.
乳脂肪受日粮因素的调控的可塑性大,CLA是乳脂肪中的一种微量不饱和脂肪酸,影响乳脂肪的物理和生物学特性。
3.
We had tested some quality guidelines of raw milk such as milk fat,lactoprotein,lactose,non-fat milk solids,the total number of bacteria,Somatic cell count,and results indicated that milk\'s ingredients such as milk fat,lactoprotein,lactose,non-fat milk solids content of large-scale dairy farm and from dairy community were not significantly different(P>0.
对奶牛场与奶牛小区原料奶质量指标如乳脂肪、乳蛋白、乳糖、乳非脂固形物、细菌总数、体细胞数等进行了试验观测,结果表明:大型奶牛场原料牛奶的乳脂肪、乳蛋白、乳糖、乳非脂固形物等的含量与奶牛小区原料奶差异不显著(P>0。
5) Milk Fat Percentages
乳脂肪率
6) Lipid emulsion
脂肪乳剂
1.
Effects of lipid emulsion on hemodynamics and electrocardiogram of mongrel with bupivacaineinduced cardiac depression
脂肪乳剂对布比卡因心脏抑制犬血压、心率和心电图的影响
2.
A methylation-capillary GC method was established for the determination of trans-fatty acids in lipid emulsion.
建立了甲酯化-毛细管气相色谱法测定脂肪乳剂中反式脂肪酸。
3.
Lipid emulsion has been studied as a carrier of drugs.
作为药物载体的脂肪乳剂由于其自身毒性小,能减小药物的毒性和副作用,增加药物疗效,并具有良好的靶向作用,从而在临床上逐渐得到应用。
补充资料：乳脂
分子式：
CAS号：
性质：从动物的乳汁中分出的脂肪。食用黄油和奶油的主要成分。室温下为白色到浅黄色的软固体。碘值约43。皂化值约247～253。其特点是脂肪酸组成范围很广：包括从丁酸到山俞酸的饱和酸，从十碳到二十二碳的单烯酸，少量的十八碳二烯酸，微量的十八碳三烯酸和二十碳、二十二碳多烯酸，如花生四烯酸等。尤其突出的是具有显著含量的丁酸（达3.5%），已酸含量已明显地高于其他油脂（达1.4%），辛酸、癸酸和月桂酸的含量则低于椰子油和棕榈仁油。油脂名称赖克特-万尔斯值波伦斯基值克希纳值乳脂22～342～420～26椰子油6～814～181～2棕榈子油5～710～120.5～1其他油脂<1<1<0.5
CAS号：
性质：从动物的乳汁中分出的脂肪。食用黄油和奶油的主要成分。室温下为白色到浅黄色的软固体。碘值约43。皂化值约247～253。其特点是脂肪酸组成范围很广：包括从丁酸到山俞酸的饱和酸，从十碳到二十二碳的单烯酸，少量的十八碳二烯酸，微量的十八碳三烯酸和二十碳、二十二碳多烯酸，如花生四烯酸等。尤其突出的是具有显著含量的丁酸（达3.5%），已酸含量已明显地高于其他油脂（达1.4%），辛酸、癸酸和月桂酸的含量则低于椰子油和棕榈仁油。油脂名称赖克特-万尔斯值波伦斯基值克希纳值乳脂22～342～420～26椰子油6～814～181～2棕榈子油5～710～120.5～1其他油脂<1<1<0.5
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