yak milk

Preparation of adhesive for high speed machinery labeling with yak milk casein

用牦牛奶系干酪素制备高速机械贴标粘合剂

The preparation of adhesive to be used for high speed machinery labeling with yak milk casein was introduced .

介绍一种用牦牛奶系干酪素制备啤酒瓶高速机械贴标粘合剂的方法。

Study on the Structure and Speciality of Fatty Acids of Yak Milk

牦牛乳脂肪酸结构与功能特性分析

Study on Technique of Mozzarella Cheese Manufactured Using Yak Milk

牦牛乳生产Mozzarella奶酪的技术研究

Concentrations of Calcium , Potassium , Magnesium and Phosphorus in Yak Milk

牦牛乳中Ca、K、Mg、P的含量

Detection of bovine milk in yak milk utilizing β - lactoglobulin genetic variants

利用β-乳球蛋白遗传变异体检测牦牛乳中的普通牛乳

Coagulation Properties of Yak Milk

牦牛乳的凝乳性质研究

Freeze-drying and Microwave Digestion Followed by ICP-MS for the Determination of Trace Elements of Yak Milk

冷冻干燥/微波消解/ICP-MS法测定牦牛乳中的微量元素

Proteases Digesting Preparation of Angiotensin-I Converting Enzyme Inhibitory Peptides from Yak Milk Casein

酶法制备牦牛乳酪蛋白源血管紧张素转换酶抑制肽

Lactobacillus is the predominant genus ( 61.7 % of the total isolation ) during the fermentation process of yak milk .

其中乳杆菌属占分离总数的61.7%，这说明乳杆菌属在牦牛奶的发酵过程中是优势菌属。

Conclusion : Yak milk has the higher nutrition than milk , and has bigger market potential when is empoldered into some products with high nutritional value .

结论：牦牛乳相对于牛乳具有更高的营养价值，在开发高营养系列产品时更具市场潜力。

The addition of 5 % of bovine milk to yak milk could be detected based on the mobility differences of β - lactoglobulin genetic variants on the gel .

根据牦牛与普通牛β-乳球蛋白遗传变异体在电泳中的迁移率差异，可检测到牦牛乳中添加的5%的普通牛乳。

Application of reversed phase high performance liquid chromatography ( RP-HPLC ) / ion trap electrospray mass spectrometry ( ESI-MS ) to the direct analysis of polypeptides derived from Yak milk casein .

利用反相高效液相色谱/电喷雾离子阱质谱法，直接分析从牦牛乳酪蛋白中酶水解得到的血管紧张素转换酶抑制肽粗产物。

All of the yak milk samples coagulated normally after adding chymosin , while in Chinese Holsteins , 35 % of the milk samples failed to coagulate .

全乳加入凝乳酶后，所测定的牦牛个体乳样均能正常凝乳，而中国荷斯坦牛乳中有35%的样品无法凝乳。

Bovine milk was added to yak milk at the ratios from 5 % to 30 % , and whey was prepared using isoelectronic point precipitation method . Whey proteins were separated with native polyacrylamide gel electrophoresis .

在牦牛乳中加入5%￣30%的普通牛乳，采用等电点沉淀法制备乳清，然后用聚丙烯酰胺凝胶电泳分离乳清蛋白。

Yak milk is characterized as naturally concentrated milk for its richness nutrients such as proteins , fat and lactose , etc. The compositions and contents of minor proteins in the milk are affected by genetic and other internal factors .

牦牛乳是一种富含蛋白质、脂肪、乳糖等营养物质的乳源，被称为天然的浓缩乳。乳中微量蛋白质的组成与浓度受遗传因素及多种内在因素的影响。

Traditional fermented yak milk is a potential source of probiotic Lactobacillus strains . In our study , depended on evaluation of the potential probiotic properties and immune regulation function of Lactobacillus strains isolated from traditional fermented yak milk that were collected from the pasture region of Gansu , China .

乳酸菌发酵乳制品是具有益生性能乳杆菌菌株的潜在来源，本研究从甘肃牧区12个不同采样点采集发酵牦牛奶样品，以期分离获得具有优良益生和免疫调节功能的乳杆菌分离株。

In this study , lactic acid bacteria ( LAB ) which were isolated from 12 samples of traditional fermented yak milk from the herdsmen ′ s homes in Pastorals of Gansu Province ( Gannan , Tianzhu and Sunan ), were identified and then screened for the super strains .

从甘肃牧区（甘南、天祝以及肃南）的牧民家庭中采集12份传统发酵牦牛乳进行乳酸菌的分离鉴定以及优良菌株的筛选研究。

Analysis of the nutritional components and flavorous substances of white yak 's milk

白牦牛乳营养成分及风味物质分析

The white yak meat and milk are really genuine nutrient resources and high value of economy .

白牦牛肉、奶是名符其实的优质蛋白质和膳食营养资源，具有独特品牌和良好的经济利用价值。

Study on content determination of vitamin A and E in white yak ′ s milk by HPLC

高效液相色谱法测定白牦牛乳中VA和VE的含量

Objective : To analyse the nutritional components and flavorous substance of the white yak , s milk .

目的：分析白牦牛乳营养成分及风味物质。

The flavor compounds in Yak ` s milk soft cheese were extracted by simultaneous distillation-extraction ( SDE ) equipment .

试验采用同时蒸馏萃取（SDE）法提取牦牛乳软质干酪挥发性风味物质。

Combined with sensory evaluation of Yak ` s milk soft cheese obtaining the best maturity time was 3 months , in 10 ℃ storage conditions , a good mature cheese sensory characteristics and moderate hardness . 3 .

试验结合感官评价得出牦牛乳软质干酪最佳成熟时间为3个月，最佳成熟温度为10℃。

Soft cheese was made from Yak ` s milk in Gannan pasturing area , and its processing technics were optimized . Analysis the physicochemical determinations and volatile flavor compounds change regular pattern with different ripening temperature and time .

本试验以甘南牧区新鲜牦牛乳为原料制作软质干酪，优化了牦牛乳软质干酪的加工工艺，研究其在不同成熟温度下成熟过程理化指标的变化规律和挥发性风味物质的变化。

S.Another enterprise , Mei Xiang Yak Cheese , does something similar with yak milk , though on a smaller scale .

她们以类似手法经营的另外一家企业&美香奶酪（MeiXiangYakCheese）则利用了牦牛奶，只是规模要小一些。