1) fat particle size in milk
乳脂肪粒径
2) fat size
脂肪粒径
1.
This study applied fat size to determine of shelf-life with UHT milk as experimental object.
以市售UHT乳为研究对象,应用Arrhenius模型通过对脂肪粒径的分析,预测UHT乳的货架期。
3) fat globules size
脂肪球粒径
1.
The influence of homogenous pressure on fat globules size apparent viscosity,fat separating rate and centrifugation precipitating rate of emulsions separated from soy protein isolats(SPI),were studied,and their related mechanism were discussed.
研究了均质压力对大豆分离蛋白(SPI)乳浊液的脂肪球粒径、表观黏度、乳析率和离心沉淀率的影响,并对其作用机理进行了探讨。
4) Fat granule replant mammaplasty
脂肪颗粒移植隆乳术
5) 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
6) 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。
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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