脱脂乳

通过二水平析因试验筛选出甘油、脱脂乳、Vc及蔗糖4种保护剂对菌种有较好的冷冻保护作用。

The optimum cryoprotectant was determined as glycerol , skimmed milk , vitaminC and sucrose using 2-level factorial experiment .

PBST稀释液中脱脂乳蛋白稳定剂的浓度为3%；

The albumen concentration in PBST was 3 % skimmed milk .

脱脂乳制品能提供身体所需的营养，而不含过多的热量。

Non-fat dairy products supply the needed nutrients without excessive calories .

店家还格外注重精选本地材料，酥脆的脱脂乳饼干里的香肠来自隔壁的波特路肉铺（PorterRoadButcher）；

The sausage in a crumbly buttermilk biscuit is from Porter Road Butcher next door ;

采用气相色谱技术对8个乳酸菌种（SL）发酵脱脂乳（11%NFS）后的6种风味物质进行了动力学分析。

Six flavour of skim milk fermented in eight species of LAB were analysted with gas chromatography .

大豆黄酮、脱脂乳对猪源芽孢乳杆菌S1耐受酸和胆盐的影响

Effects of daidzein and skimmed milk on the tolerance of Sporolactobacillus S1 to low pH and bile salt

干酪乳杆菌LC-15在复原脱脂乳中发酵至42h时，发酵乳的ACE抑制活性达到最高，此时ACE抑制率为66%；

The ACE-inhibitory rate of 42-hour fermented milk by LC-15 was highest to 66 % .

通过体外实验研究了大豆黄酮和脱脂乳对芽孢乳杆菌S1在不同pH值和不同浓度胆盐下存活能力的影响。

In vitro experiments were conducted to investigate the effects of daidzein and skimmed milk on the survival of Sporolactobacillus S1 under different pH and bile salt conditions .

采用两倍稀释法在脱脂乳培养基和乳清培养基中测定了nisin对嗜热链球菌9的最小抑菌浓度（MIC）。

The MIC of nisin to Streptococcus thermophilus was determined by serial twofold dilutions in skim milk medium and whey medium .

通过在复原脱脂乳中添加4%酪蛋白可以使LC-15发酵乳的ACE抑制活性提高到81%；

Four percent casein enrichment in reconstituted skim milk could increase the ACE-inhibitory rate to a value of 81 % .

同样重要的是维生素B6中，发现香蕉和菠菜，维生素B12，发现瘦蛋白和脱脂乳制品。

Also important are vitamins B6 , found in bananas and spinach , and B12 , found in lean proteins and skim dairy products .

在脱脂乳培养基中逐渐增加nisin的浓度，驯化嗜热链球菌9，直到其抗性达到300IU/ml。

In skim milk medium , Streptococcus thermophilus 9 was tamed by gradually increasing the nisin concentration until its resistance reaching 300 IU of nisin per ml.

按L9（34）正交表设计实验方案，筛选出饮料配方为枳木具：水为1：3，脱脂乳4%，白砂糖5%，柠檬酸0.2%。

The results show that the perfect prescription of milk drink is 4 % of skim milk , 5 % of granulated sugar and 0.2 % of citrin acid .

干酪乳杆菌LC2W发酵脱脂乳上清液通过添加三氯乙酸除蛋白，酒精沉淀得粗胞外多糖LCP；

Crude exopolysaccharides LCP were prepared from cell-free whey of skim milk fermented by Lactobacillus casei LC2W by eliminating proteins with trichloroacetic acid and precipitating with cold ethanol .

结果表明，不同培养基对LC2W胞外多糖产量影响较大，其中PTYG和脱脂乳培养基胞外多糖产量较高；

The results showed that culture mediums have significant influence on the exopolysaccharides yield , especially PTYG and skim milk .

将复原脱脂乳在70～90℃范围内加热10～25min后，用超速离心分离出酪蛋白微粒，并用毛细管电泳法定量分析。

Reconstituted skim milk samples were heated at temperatures ranging from 70 ~ 90 ℃ for 10 to 25 minutes . After ultracentrifugation casein micelles were seperated and analyzed by capillary electrophoresis .

脱脂乳的不同热处理对其酸奶凝胶流变学性质的影响

Effect of forewarming on rheological properties of acid skim milk gel

被提取出奶油的牛奶叫脱脂乳。

Milk from which the cream has been taken is called kim-milk .

脱脂乳发酵体系中乳酸菌的高效离子交换色谱分析

Analysis on Lactobacillus Fermented in Skim - milk by High Performance Ion-exchange Chromatograph

丢掉全职牛奶，转投脱脂乳制品的怀抱。

Switch from whole-milk to skimmed milk products .

选择低脂或脱脂乳制品而非全脂类型的。

Choose low-fat or nonfat milk and other dairy products instead of full-fat versions .

脱脂乳中孕酮、雌二醇测定方法的研究

Radioimmunoassay of progesterone and oestradiol in defatted milk

脱脂乳温度保持45℃；

The skim milk temperature kept 45 ℃;

菊芋在脱脂乳中对双歧杆菌生长的影响研究

Studies on the effects of Jerusalem artichoke on the growth of Bifidobacterium in skim milk

促进植物乳杆菌ST-Ⅲ在脱脂乳中生长营养因子的研究

Study on Nutrition Factors Promoting Growth of Lactobacillus Plantarum ST - ⅲ in Skim Milk

你可以将各种酵母混合，将酸奶中的酸奶中的苹果般的清醒和脱脂乳中的黄油特征相结合。

You can combine starters and blend the apple-freshness of yogurt with the butteriness of buttermilk .

利用酪蛋白培养基和脱脂乳培养基筛选出24株产蛋白的益生菌，并利用福林-酚试剂法测定其酶活力。

24 strains of proteinase-producing bacteria were screened by casein enzyme-produced assay and skimmed milk enzyme-produced assay .

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 .

膜技术分离脱脂乳中酪蛋白胶束和乳清蛋白工艺的研究

Study on the separation process of casein micelle and whey protein of skim milk by membrane technology

以玉米皮为原料提取膳食纤维并与脱脂乳混合，接入乳酸菌发酵。

The dietary fiber extracted from corn husk was mixed with skimmed milk , and fermented by lactobacillus .