热乳

目的：研究乳品加工过程中热处理对乳中胰岛素样生长因子I（IGF-I）和表皮生长因子（EGF）的影响。

Objective : To study the effect of different heat treatment on the IGF-I and EGF in dairy process .

嗜热链球菌和乳杆菌最佳促生长剂的选择

Selection on the Best Growth Promoter to Streptococcus thermophilus and Lactobacilli

热应激对乳鼠心肌细胞损伤作用的研究

Injury of heat - stress to rat cardiomyocytes

热灭活乳杆菌制剂对竹丝肉鸡免疫性能的影响

The effects of heat - killed Lactobacillus preparation on the immunity of Zhu - si broiler

热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响

Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening

嗜热链球菌及保加利亚乳杆菌是生产酸奶发酵剂的主要菌种。

Streptococcus thermophilus and Lactobacillus bulgaricus are major strains to the production of yoghurt starter .

应用高效离子交换色谱对脱脂乳发酵体系中的嗜热链球菌和保加利亚乳杆菌进行色谱表征。

Streptococcus thermophilus and Lactobacillus bulgaricus fermented in skim milk were analyzed by high performance ion-exchange chromatograph .

不同比例的嗜热链球菌与保加利亚乳杆菌对酸奶品质的影响

The Effects of the Different Ratios of the Hot Chain Coccus and the Bulgarian Lactobacillus on Yoghourt Quality

根据嗜酸乳杆菌、植物乳杆菌、嗜热链球菌和保加利亚乳杆菌对不同碳水化合物的选择性利用，设计了适合上述4种乳酸菌的选择性计数培养基，并对其效果进行了验证。

Selective enumeration media were designed for four strains of Lactobacillus acidophilus , Lactobacillus plantarum , Streptococcus thermophilus and Lactobacillus bulgaricus in accordance with their selective utilization of different carbohydrates .

以菊芋、牛奶为主要原料，将菊芋酶法水解，选取嗜热链球菌和保加利亚乳杆菌（1∶1）的混合菌种为发酵剂进行乳酸发酵生产酸乳饮料。

The yoghurt beverage , using milk and the hydrolysate of Jerusalem artichoke by inulinase as main raw materials , was prepared by Lactobacillus bulgaricus and Streptococcus thermophilus ( 1:1 ) .