研究報告

復水條件對MPC乳粉復水過程的影響…………………(1·4)

奶牛乳腺對血液游離氨基酸吸收的差異性研究………(1·8)

基因組改組選育氨肽酶和自溶度高的植物乳桿菌…(1·11)

西門塔爾牛乳成分及氨基酸組成分析………………(1·15)

乳中青霉素熱穩(wěn)定性和耐酸性的研究………………(1·19)

人參多糖對乳酸菌發(fā)酵及酸奶質(zhì)構特性的影響……(1·21)

脫脂乳中蘇氨酸的濃度對嗜熱鏈球菌乙醛產(chǎn)量及glyA基因表達的影響…………………………………………(2·4)

植物乳桿菌IID基因突變株的構建及對IIa類細菌素敏感性分析………………………………………………(2·7)

保加利亞乳桿菌冷凍干燥保護劑的研究……………(2·10)

藍莓汁及其提取物對嗜酸乳桿菌NCFM體外生長的影響…………………………………………………………(2·13)

添加糖基化乳清蛋白對冰淇淋品質(zhì)的影響…………(2·17)

SPME/GC-MS分析比較熱處理乳中的揮發(fā)性化合物…(2·21)

三甲氧芐氨嘧啶膠體金免疫層析檢測試紙條的研制…(2·24)

西寧市不同來源牛乳氮分布研究……………………(2·28)

不同配比商業(yè)直投菌發(fā)酵產(chǎn)生的混合小肽的性質(zhì)研究……………………………………………………………(3·4)

乳化劑對以黃油為原料生產(chǎn)UHT攪打稀奶油穩(wěn)定性的影響……………………………………………………………(3·8)

超聲波處理對乳蛋白濃縮物加工特性的影響………(3·12)

酶解作用對牛乳乳清蛋白抗原性影響的研究………(3·17)

德氏乳桿菌保加利亞亞種atpA抗原的表達及抗體制備…………………………………………………………(3·21)

CaCl2對牛奶中鈣磷平衡及酪蛋白膠束特性的影響…(3·25)

重組牛凝乳酶基因在BacillusmegateriumWH320中的表達及其酶學性質(zhì)研究……………………………………(4·4)

體外測定血管緊張素轉(zhuǎn)化酶抑制活性中4種酶失活的方法……………………………………………………………(4·7)

益生性植物乳桿菌的體外抗氧化活性研究…………(4·10)

益生菌LactobacillusplantarumP-8長期連續(xù)傳代1000代過程中穩(wěn)定性的研究…………………………………(4·15)

乳清濃縮蛋白納米纖維的制備及其界面性質(zhì)………(4·19)

對兩種納濾膜脫鹽和乳糖截留效果的比較研究……(4·23)

TG酶與穩(wěn)定劑復配改善攪拌型酸奶生產(chǎn)特性的研究…………………………………………………………(4·26)

不同乳蛋白強化對攪拌型酸奶品質(zhì)特性的影響……(4·32)

乳源性多肽體外模擬胃腸消化實驗及其對淋巴細胞增殖的影響……………………………………………………(5·4)

乙醇-水相中酪蛋白水解物修飾及對2個性質(zhì)的影響…(5·8)

乳酸克魯維酵母與乳酸菌混菌發(fā)酵對乳糖降解條件的優(yōu)化………………………………………(5·12)

基于16SrRNA基因與相關基因序列分析格氏乳球菌親緣關系………………………………………………(5·15)

貯藏溫度對固定化乳糖酶活性的影響………………(5·19)

復合酶降低牛乳蛋白致敏性的研究…………………(5·22)

西藏曲拉中酵母菌的分離、鑒定及其優(yōu)勢菌分析……(5·26)

德氏乳桿菌WHH009高密度培養(yǎng)條件的研究………(5·29)

用食品BDI-GS體系綜合評價牛奶的營養(yǎng)健康效應…(6·4)

乳清蛋白Maillard反應產(chǎn)物對Caco-2細胞抗增殖抑制的影響……………………………………………(6·10)

泌乳奶牛乳腺中LAT1和4F2hc的表達定位研究………(6·14)

曲拉的理化特性研究…………………………………(6·17)

傳統(tǒng)發(fā)酵乳制品中嗜熱鏈球菌的耐熱性研究………(6·20)

產(chǎn)維生素B6乳酸菌的篩選及其鑒定…………………(6·23)

干酪乳桿菌IMAU60149的存活性及其對人工胃腸液的耐受性研究………………………………………………(7·4)

具有優(yōu)良發(fā)酵特性的德氏乳桿菌保加利亞亞種的篩選……………………………………………………………(7·7)

內(nèi)蒙古部分地區(qū)人體糞便中乳桿菌、雙歧桿菌的分離鑒定…………………………………………………………(7·12)

響應面法優(yōu)化去內(nèi)毒素乳鐵蛋白純化工藝的研究…(7·16)

釀酒酵母對貯存期發(fā)酵乳特性的影響………………(7·20)

新工藝制備高效嗜酸菌發(fā)酵劑和嗜酸菌奶粉的研究…(7·24)

植物乳桿菌C88在酸奶中的應用………………………(7·27)

乳化工藝參數(shù)對干酪粉品質(zhì)的影響…………………(7·31)

微囊化處理對乳清蛋白酶解物的苦味和吸濕性的改善作用研究…………………………………………………(8·4)

保加利亞乳桿菌H+-ATPase弱化菌株的誘變選育……(8·8)

一株植物乳桿菌的鑒定及其抑菌特性的研究………(8·12)

植物乳桿菌C88發(fā)酵乳對高脂血癥小鼠降膽固醇作用…………………………………………………………(8·17)

一種快速檢測氟喹諾酮類藥物的膠體金試紙卡的研制…………………………………………………………(8·20)

定性測定羊奶中黃曲霉毒素M1殘留的高靈敏度

檢測卡的研制…………………………………………(8·24)

Viili源乳酸菌酸奶發(fā)酵工藝及質(zhì)構/感官性質(zhì)評價…(8·29)

融化過程對常溫保存再制奶酪品質(zhì)的影響…………(8·33)

瑞士乳桿菌發(fā)酵乳中生物活性小肽的免疫功能特性研究……………………………………………(9·4)

α-乳白蛋白酶解物的鈣絡合特性研究…………………(9·8)

牛初乳理化性質(zhì)動態(tài)變化的研究……………………(9·11)

pH值對濃縮乳清蛋白熱穩(wěn)定性的影響………………(9·14)

基于產(chǎn)酸能力和高活菌數(shù)的益生菌復合菌種發(fā)酵技術研究…………………………………………………(9·18)

益生菌在酸奶生產(chǎn)過程中對酵母和霉菌污染的控制…(9·21)

水牛乳和荷斯坦牛乳切達干酪成熟期間質(zhì)量特性對比…(9·25)

響應面法優(yōu)化不同添加劑對Pizza干酪品質(zhì)的影響…(9·29)

復合乳化劑防止常溫貯藏再制干酪油脂析出的研究…(9·33)

淀粉代替乳化鹽在再制干酪中的應用………………(9·37)

不同來源乳酸菌發(fā)酵乳抗氧化特性比較研究………(10·4)

一株產(chǎn)廣譜細菌素乳酸菌菌株的篩選及鑒定………(10·8)

乳蛋白濃縮物(MPC)的中試生產(chǎn)工藝研究…………(10·11)

半乳脂冰淇淋乳化穩(wěn)定劑的開發(fā)……………………(10·15)

復配酶分步水解法制備酪蛋白短肽工藝的研究……(11·4)

熱處理對α-乳白蛋白酶解物免疫調(diào)節(jié)活性及穩(wěn)定性的影響…………………………………………………(11·8)

單峰駝凝乳酶原的原核表達和活性檢測……………(11·12)

益生菌LactobacilluscaseiZhang在常規(guī)培養(yǎng)條件下連續(xù)傳代1000代過程中穩(wěn)定性研究………………………(11·16)

復合型凝固酸奶配方的響應面法優(yōu)化………………(11·19)

云南撒尼地區(qū)乳餅中乳酸菌的分離及生物學形態(tài)研究…………………………………………………………(11·23)

內(nèi)蒙古錫盟地區(qū)傳統(tǒng)奶皮子和奶豆腐的營養(yǎng)分析…(11·27)

干酪乳桿菌CCFM1566發(fā)酵制備麥芽乳酸菌飲料的工藝研究………………………………………………(12·4)

軟脂酸對奶牛乳腺上皮細胞甘油三酯合成及脂代謝相關基因表達的影響…………………………………(12·8)

長壽人群腸道具有降膽固醇特性益生菌的篩選……(12·13)

一株高產(chǎn)胞外多糖乳酸菌的篩選與鑒定……………(12·17)

長白山區(qū)自然發(fā)酵制品中優(yōu)良乳酸菌的分離鑒定…(12·20)

專題論述

嗜冷菌快速檢測方法研究進展………………………(1·25)

原料乳中苯甲酸質(zhì)量分數(shù)控制措施的研究進展……(1·32)

中紅外光譜技術在乳制品分析中的應用研究………(1·36)

乳酸菌在發(fā)酵果蔬中的應用綜述……………………(1·40)

新疆疆岳驢乳研究進展………………………………(2·32)

谷氨酰胺轉(zhuǎn)胺酶的功能性質(zhì)及在乳制品中的應用…(2·37)

乳酸菌細菌素的分類、生物合成及其應用……………(3·29)

干酪苦味肽及減少其積累的研究進展………………(3·33)

乳制品中維生素C穩(wěn)定性的研究進展…………………(3·37)

性控凍精技術及其在奶牛中的應用…………………(3·40)

質(zhì)量控制電子記錄技術在乳制品生產(chǎn)中的應用……(3·44)

內(nèi)蒙古自治區(qū)與黑龍江省奶業(yè)發(fā)展的比較分析……(3·47)

奶牛飼草、飼料對云南奶業(yè)發(fā)展的影響分析…………(4·37)

機會成本下的奶牛養(yǎng)殖最小經(jīng)濟規(guī)模研究…………(4·40)

乳腺泌乳過程中葡萄糖對乳糖合成調(diào)控的研究進展…(5·33)

奶酪的風味組分研究進展……………………………(5·36)

產(chǎn)品包裝營養(yǎng)信息影響酸奶選擇意向的實驗研究…(5·40)

芻議益生菌微膠囊化壁材的分類及性質(zhì)……………(6·27)

MVR乳品降膜蒸發(fā)器…………………………………(6·31)

中國乳制品加工業(yè)生產(chǎn)效率實證研究——基于超效率DEA及Malmquist指數(shù)的分析…………………………(7·35)

營養(yǎng)和安全因素對消費者牛奶產(chǎn)品購買意向的影響…(7·40)

基于體細胞數(shù)的奶牛乳腺炎檢測方法研究進展……(7·44)

多位點序列分型技術以及在乳酸菌分類鑒定中的應用……………………………………………………(8·36)

干酪碳水化合物的代謝及其對干酪風味的作用……(8·40)

共軛亞油酸對乳腺脂類代謝和乳腺發(fā)育的作用及其機理………………………………………………(8·45)

II型糖尿病與腸道菌群及益生菌的相關性研究進展…(8·48)

真空冷凍干燥過程中保護劑對乳酸菌的保護機理…(9·18)

不同種類乳制品對心腦血管疾病防控的影響………(9·46)

冷應激蛋白(CSPs)對乳酸菌抗冷凍性的影響………(10·18)

干酪蛋白質(zhì)和氨基酸的代謝及其對干酪風味的作用…(10·23)

澳大利亞乳品質(zhì)量安全監(jiān)管體系及法規(guī)標準概況…(10·30)

乳蛋白及肽的美拉德反應及其產(chǎn)物的特性研究……(11·29)

我國乳品行業(yè)市場發(fā)展整體狀況研究………………(11·33)

拉曼光譜在細菌分類鑒定方面的應用現(xiàn)狀…………(12·25)

HPLC法測定食品中抗生素的前處理技術研究現(xiàn)況…(12·28)

測定方法

高效液相色譜法檢測嬰幼兒配方奶粉中7種水溶性維生素檢測預處理條件的優(yōu)化………………………(1·43)

高效毛細管電泳測定乳制品中的酪蛋白糖巨肽……(1·47)

檢測阪崎腸桿菌間接ELISA方法的建立………………(1·51)

冰激凌中4種添加劑的快速測定………………………(1·55)

氣相色譜法檢測液態(tài)奶中所含單硬脂酸甘油酯的質(zhì)量分數(shù)……………………………………………(1·57)

運用PCR技術進行5種液態(tài)奶的鑒別…………………(1·59)

過濾處理光譜法測定牛奶中的7種元素………………(1·63)

柱前DCI衍生-固相萃取-高效液相色譜法快速測定干酪中的6種生物胺……………………………………(2·41)

HPLC-ELSD法測定乳酸菌飲品中磷脂酰膽堿的質(zhì)量濃度…………………………………………………………(2·45)

MPT-AES法測定老酸奶中鉛和鉻……………………(2·47)

嬰幼兒食品和乳制品中維生素B12測定的探討………(2·50)

嬰幼兒配方奶粉中維生素B2的快速測定……………(2·53)

微波溶樣-電感耦合等離子體質(zhì)譜法測定嬰幼兒

配方奶粉中鉬和硒……………………………………(2·56)

微孔板試劑盒法檢測嬰幼兒配方奶粉中葉酸質(zhì)量分數(shù)…………………………………………………………(2·59)

電感耦合等離子體質(zhì)譜直接進樣測定奶粉中碘質(zhì)量濃度………………………………………………(3·52)

奶粉中低聚果糖質(zhì)量濃度的測定……………………(3·55)

氣相色譜法測定乳制品中的脫氫乙酸和對羥基苯甲酸酯………………………………………………(4·45)

乳制品中非法保鮮劑硫氰酸鈉檢測方法的研究……(4·48)

UPLC-MS/MS快速測定嬰幼兒配方奶粉中葉酸質(zhì)量分數(shù)………………………………………………(4·52)

采用毛細管電泳技術快速檢測牛乳中外源蛋白成分…(5·44)

超高效液相色譜-串聯(lián)質(zhì)譜法測定乳及乳制品中青霉素類藥物殘留量…………………………………(5·48)

高效液相色譜法檢測嬰兒配方奶粉中唾液酸………(5·52)

水牛乳及其制品中摻入奶牛乳的單重和雙重PCR檢測方法…………………………………………(6·35)

應用核酸層析技術快速檢測奶粉中阪崎腸桿菌的研究……………………………………………………(6·39)

三乙胺離子對HPLC法測定乳制品中三聚氰胺的質(zhì)量分數(shù)………………………………………………(6·43)

超高效液相色譜法測定乳及乳制品中多種磺胺類藥物殘留………………………………………………(6·46)

干法灰化-分光光度法測定乳粉中鋁的方法…………(6·49)

乳品分析中容器對痕量金屬離子吸附作用的研究…(7·48)

HPLC法測定乳制品中的結合型羥甲基糠醛…………(7·51)

乳品中5種脂肪酸的測定………………………………(7·55)

氣相色譜-質(zhì)譜法檢測牛奶中鄰苯二甲酸酯類化合物…(8·52)

色差分析法快速檢測嗜熱鏈球菌數(shù)的研究…………(8·55)

高效液相色譜法測定乳與乳制品中雙氰胺的殘留…(9·50)

奶粉中雌二醇、孕酮、睪酮同時測定的HPLC方法研究…(9·53)

液相色譜-質(zhì)譜聯(lián)用測定乳制品中摻加膠原蛋白的方法研究………………………………………………(9·56)

免疫親和-光化學柱后衍生高效液相色譜法測定乳制品中黃曲霉毒素……………………………………(10·33)

分光光度法測定乳及乳制品中L(-)-羥脯氨酸的改進研究………………………………………………(10·36)

氣相色譜法快速檢測乳與乳制品中6種有機磷質(zhì)量濃度……………………………………………………(10·38)

冷皂化-HPLC法測定乳及乳制品中的維生素………(10·40)

生鮮乳中農(nóng)藥殘留的氣相色譜檢測方法研究………(11·38)

SPE-UPLC-ESI質(zhì)譜法測定牛乳中9種β-受體激動劑殘留量…………………………………………………(11·41)

多重PCR方法快速檢測牛乳中金黃色葡萄球菌及其腸毒素基因型…………………………………………(12·34)

高效親和色譜法檢測液體奶和奶制品中乳鐵蛋白的質(zhì)量濃度………………………………………………(12·40)

乳與乳制品中羥脯氨酸質(zhì)量濃度測定方法的改進…(12·43)

UPLC-MS/MS法測定牛奶中鏈霉素和雙氫鏈霉素殘留……………………………………………………(12·46)

原料乳中牛尿、豆?jié){水摻假感官評定檢測方法……(12·49)

生產(chǎn)與管理

淺談如何對出口乳品企業(yè)實施有效監(jiān)管……………(2·61)

6σ質(zhì)量管理在乳品工業(yè)中的實施與對策……………(3·57)

發(fā)酵型酸豆乳工藝條件的研究………………………(3·61)

乳制品加工企業(yè)質(zhì)量控制電子記錄技術應用示范…(4·56)

維生素C強化無糖牛奶布丁的研制……………………(4·59)

抗疲勞酸乳的研制……………………………………(4·62)

含低聚半乳糖的生物活性果粒發(fā)酵乳及其保藏性研究……………………………………………………(5·56)

無菌冷罐裝含乳甜點的技術開發(fā)和應用……………(5·61)

原料乳生產(chǎn)過程中微生物污染的來源追溯研究……(6·51)

牛初乳巴氏殺菌工藝的優(yōu)化研究……………………(6·56)

超聲波對原料乳滅菌效果的研究……………………(6·59)

便捷式牛奶加熱筆的研制……………………………(6·62)

超高溫瞬時滅菌乳壞包污染源篩選方法……………(7·59)

夸克干酪加工工藝的優(yōu)化……………………………(7·61)

無膠體型兒童再制干酪配方設計研究………………(8·58)

黃桃果粒益智涂抹型再制干酪新品的開發(fā)…………(8·61)

生乳中AFM1的來源及防控措施………………………(10·43)

乳制品生產(chǎn)過程中空間菌的研究及控制……………(10·47)

姜香奶茶的加工工藝研究……………………………(10·52)

杏仁羊奶酪的生產(chǎn)工藝研究…………………………(11·45)

資料

2012年世界乳業(yè)形勢…………………………………(9·59)

2012年世界乳業(yè)形勢(續(xù))……………………………(10·55)

2012年世界乳業(yè)形勢(續(xù))……………………………(11·49)

2012年世界乳業(yè)形勢(續(xù))……………………………(12·52)

Volume No.41 CONTENTS

No.1

Effect of rehydration conditions on MPC rehydration dynamic process…………………………………………………………………(1·4)

Study on differential intake of mammary gland to free amino acids in blood in dairy cows……………………………………………(1·8)

Genome shuffling leads to autolytic activity and aminopeptidase activity improvement in Lactobacillus plantaru m………………………(1·11)

Analysis of Simmental milk and amino acid compositio n………………………………………………………………………………(1·15)

Thermal stability and acid resistance of penicillin in milk………………………………………………………………………………(1·19)

Effect of ginseng polysaccharide on the fermentation characteristics of lactic acid bacteria and the texture of yogurt……………………(1·21)

Advancement on rapid detection methods for psychrophilic bacteria………………………………………………………………………(1·25)

Research advance in the control measures of the content of benzoic acid in raw milk…………………………………………………(1·32)

Study on mid-infrared spectroscopy technique in analysis of dairy products……………………………………………………………(1·36)

Optimization of the pretreatment conditions to detect seven vitamins in infant formula milk powder…………………………………(1·43)

Determination of caseinomacropeptide in dairy products by high performance capillary electrophoresis………………………………(1·47)

Development of an Indiret ELISA for detection of Enterobacter Sakazakii………………………………………………………………(1·51)

No.2

Expression analysis of the glyA gene encoding serine hydroxymethyltransferase(SHMT)with threonine aldolase activity in Streptococcus thermophilus S13- 6…………………………………………………………………………………………………………………………(2·4)

Construction of Lactobacillus plantarum IID gene mutant and its sensitive analysis for class IIa bacteriocin………………………………(2·7)

Study on the freeze-drying protective agents of Lactobacillus Bulgaricu s…………………………………………………………………(2·10)

Supplement of blueberry juice and its extracts to improve the growth of Lactobacillus acidophilus NCFM as probiotic adjunct………(2·13)

Influence on quality of ice cream by adding glycosylation of whey protein……………………………………………………………(2·17)

Study on the flavor components in milk using SPME/GC-M S………………………………………………………………………(2·21)

Study on gold immunochromatography assay for rapid detection of Trimethoprim……………………………………………………(2·24)

Research progress of Xinjiang Jiangyue Donkey milk……………………………………………………………………………………(2·32)

Using pre-column DCI derivatization,solid phase extraction and HPLC technique to detect quickly of biogenic amines in cheese…(2·41)

Determination of salidtoside in lactobacillus drink by HPLC-ELS D……………………………………………………………………(2·45)

Determination of plumbum and chromium in the yogurt by MPT-AE S………………………………………………………………(2·47)

How to effectively supervise the exports of dairy enterprise……………………………………………………………………………(2·61)

No.3

Research on properties of small molecule peptides mixture fermented by industrial starter culture in different ratio……………………(3·4)

Effect of emulsifier on stability of butter-based UHT whipping cream……………………………………………………………………(3·8)

Effect of ultrasonic on the functionality the of Milk Protein Concentrate………………………………………………………………(3·12)

Enzymatic hydrolysis effects on whey protein antigenicity………………………………………………………………………………(3·17)

Expression of atpA Antigen of Lactobacillus delbrueckii subsp.bulgaricus and its Antibody developmen t…………………………………(3·21)

Fortification of bovine milk with CaCl2and its effect on calcium and phosphorus salts and casein colloidial properties………………(3·25)

Classification,biosynthesis and their applications of bacteriocins produced from Lactic Acid Bacteria……………………………………(3·29)

Review on cheese bitter peptide and method for reducing its quantity…………………………………………………………………(3·33)

Research advance in stability of Vitamin C in dairy products……………………………………………………………………………(3·37)

Frozen sexed semen technology and its application in dairy cow s………………………………………………………………………(3·40)

Determination of I content in milk powder by ICP-MS direct injection metho d………………………………………………………(3·52)

Determination of fructooligosaccharides in infant formula milk powder…………………………………………………………………(3·55)

Implementation of 6 Sigma quality management in dairy industry………………………………………………………………………(3·57)

No.4

Expression of bovine chymosin gene in Bacillus megaterium WH320 and characterization of recombinant enzym e………………………(4·4)

Comparative analysis of four different enzyme inactivation methods for determination of ACE-inhibitory activity in vitro……………(4·7)

In vitro study on antioxidative ability of potential probiotic Lactobacillus plantarum………………………………………………………(4·10)

Stability of the Probiotic Lactobacillus plantarum P-8 after Long-term Continuous subculturing for 1000 generation s…………………(4·15)

Nanofibril formation of whey protein concentrate and their interfacial properties………………………………………………………(4·19)

Two nanofiltration membrane interception comparative study of the effect of milk ultrafiltration permeate desalting and lactose………(4·23)

Applications of transglutaminase plus a stabilizer in improving the processing characteristics of stirred yogurt product…………………(4·26)

Effect of protein fortified on the quality properties of stirred nonfat yogurts……………………………………………………………(4·32)

Research on dairy farms minimum economic scale based on the opportunity cost………………………………………………………(4·40)

Determination of dehydroacetic acid and parahydroxy benzoates in dairy products by gas chromatograph y……………………………(4·45)

Study on the detection methods of illegal antistaling agent of sodium thiocyanate in dairy………………………………………………(4·48)

No.5

Effect of simulated gastrointestinal digestion on lymphocyte proliferation of Milk-derived Peptides……………………………………(5·4)

Modification of casein hydrolysate in ethanol-water medium and affect of two properties……………………………………………(5·8)

Optimization of Lactose degradation conditions by mixed fermentation from Kluyveromyces Lactis and lactobacillus……………………(5·12)

Analysis of genetic relationship of Lactococcus garvieae based on 16S rRNA gene and related gen e………………………………………(5·15)

Effects of storage temperatures on the activity of immobilized lactase…………………………………………………………………(5·19)

Research on reducing milk protein allergenicity by mixed enzym e……………………………………………………………………(5·22)

Occurrence and dominance of yeast in Qula in Tibet of Chin a…………………………………………………………………………(5·26)

Research progress of glucose regulates lactose bio-synthesis of the lactation progress in the mammary glan d…………………………(5·33)

Adulterated protein ingredient in milk detected by capillary gel electrophoresis metho d………………………………………………(5·44)

Determinatin of penicillin residues in milk and dairy product by UPLC-MS/M S……………………………………………………(5·48)

Deteminnation of total sialic acid content in infant formula by HPLC-FL D……………………………………………………………(5·52)

Preparation of GOS-contained bioactive fermented yogurt and investigation of its qualities during preservatio n………………………(5·56)

Technology development and application of asepsis cool-filling desserts………………………………………………………………(5·61)

No.6

Comprehensive evaluation on nutrition and health of bovine milk using food BDI-GS system…………………………………………(6·4)

Effect of WPI Maillard reaction on the Caco-2 cells inhibitio n…………………………………………………………………………(6·10)

Expression and localization of LAT1 and 4F2hc in lactation mammary gland of dairy co w………………………………………………(6·14)

Research development in physical and chemical characters of cula………………………………………………………………………(6·17)

Thermotolerance of Streptococcus thermophilus from traditional fermented diary product…………………………………………………(6·20)

Screening and identification of Lactobacillus Strains for Vitamin B6productio n…………………………………………………………(6·23)

Classification of probiotics microencapsulation wall-materials and their properties………………………………………………………(6·27)

Research of detecting adulteration of dairy cow milk into buffalo milk and its products by simplex and duplex PCR metho d………(6·35)

Study on nucleic acid lateral flow method for rapid detection of Enterobacter sakazakii from powdered milk……………………………(6·39)

Study on the microbial contaminants source traceability of raw milk processin g…………………………………………………………(6·51)

Study on optimization of pasteurization process of bovine colostru m……………………………………………………………………(6·56)

Studied on ultrasonic processing on raw milk sterilizatio n………………………………………………………………………………(6·59)

No.7

Survivability and transit tolerance of Lactobacillus casei IMAU60149 during storage………………………………………………………(7·4)

Screening of superior fermented properties strains of Lactobacillus delbeueckii subsp.bulgaricu s………………………………………………(7·7)

Isolation and identification of Lactobacillus,Bifidobacterium in human feces in Parts of Inner Mongolia…………………………………(7·12)

Optimization of purification conditions of endotoxin-free lactoferrin by response surface methodolog y………………………………(7·16)

Effect of Saccharomyces cerevisiae on the characteristics of fermented milk during the storage perio d……………………………………(7·20)

Study on processing highly effective Acidophilic bacteria starter culture and Acidophilic bacteria milk powder with new technolog y…(7·24)

Influence of emulsification process parameters on the quality of cheese powders………………………………………………………(7·31)

Empirical research on Chinese dairy industry efficiency—Based on the super efficiency DEA and Malmquist index……………………(7·35)

Effect of the adsorption of trace metal ions in dairy analysis container……………………………………………………………………(7·48)

Determination of B-HMF in Dairy products by HPL C…………………………………………………………………………………(7·51)

Determination of Fat acid in milk…………………………………………………………………………………………………………(7·55)

UHT Milk microbial identification detection metho d……………………………………………………………………………………(7·59)

Optimization of Preparation process for quark cheese……………………………………………………………………………………(7·61)

No.8

Improving effect of spray-drying encapsulation process on the bitter taste and stability of bioactive whey protein hydrolysate…………(8·4)

Mutation breeding of H+-ATPase deficient mutant of Lactobacillus delbrueckii subsp.bulgaricu s……………………………………………(8·8)

Identification of a Lactobacillus plantarum and analysis of its antibacterial properties………………………………………………………(8·12)

Effect of Lactobacillus plantarum C88 fermented milk on cholesterol-lowering of mice with hyperlipemia………………………………(8·17)

Study on gold immunochromatography assay for rapid detection of fluoroquinolones…………………………………………………(8·20)

Development on detection card for the qualitative determination of aflatoxin M1 in ewe's milk………………………………………(8·24)

Fermented milk by single/multiple lactic strains isolated from “Viili” -the fermentation process,texture properties and sensory evaluation……………………………………………………………………………………………………………………………………………(8·29)

Multi-locus sequence typing technology and its application in lactic acid bacteria identificatio n…………………………………………(8·36)

Cheese carbohydrates metabolism and their role in cheese flavo r………………………………………………………………………(8·40)

Effects and mechanisms of CLA on lipid metabolism in mammary gland and on development of mammary glan d……………………(8·45)

Research progress on relationship between type 2 diabetes,gut microbiota and probiotics……………………………………………(8·48)

Determination of phthalate acid esters in milk by gas chromatography-mass spectrometry………………………………………………(8·52)

No.9

Study on immune activity of bioactive oligopeptides derived from Lactobacillus helveticus fermented milk…………………………………(9·4)

Binding characteristics of alpha-lactalbumin hydrolysate to calciu m………………………………………………………………………(9·8)

Dynamic change of bovine coloctrum’s physicochemical property………………………………………………………………………(9·11)

Thermal stability of whey protein concentrates…………………………………………………………………………………………(9·14)

Study on fermented technology of blend probiotics based on acid producing ability and viable probiotics coun t………………………(9·18)

Probiotic in the yogurt productive process to control the pollution of yeast and mold…………………………………………………(9·21)

Comparison on quality characteristics during ripening of cheddar cheese-making from two different raw milk………………………(9·25)

Research of Pizza cheese process parameters by response surface optimizatio n…………………………………………………………(9·29)

Research of the oil precipitation prevention of sterilized processed cheese food by compound emulsifler under room temperature……(9·33)

Influence of protectants on the survival of lactic acid bacteria during the vacuum freeze-drying process…………………………………(9·41)

Effects of different types of dairy products on prevention and control of cardiovascular diseases………………………………………(9·46)

High performance liquid chromatography determination of dicyandiamide residues in milk and dairy products………………………(9·50)

Study on determination of estradiol、testosterone、progesterone in milk powder by HPL C………………………………………………(9·53)

No.10

Comparision the antioxidative activity of fermented milk of Lactobacillus from different sources…………………………………………(10·4)

Screening and identification of a broad spectrum bacteriocin—producing lactic acid bacteria strain,Leuconostoc mesenteroide QHH 7………(10·8)

Study of milk protein concentrate manufacturing process in a pilot scale………………………………………………………………(10·11)

Research on application of emulsion-stabilizer in half-milkfat ice cream………………………………………………………………(10·15)

Effect of cold shock proteins on cryotolerence of the lactic acid bacteria…………………………………………………………………(10·18)

Protein and Amino acid metabolism and cheese flavo r…………………………………………………………………………………(10·23)

Overview of dairy quality and safety supervision system and relative regulation and standards in Australia……………………………(10·30)

Determination of Aflatoxins in dairy products by immunoaffinity column and high performance liquid chromatography coupled with post-column photochemical derivatizatio n………………………………………………………………………………………………(10·33)

Improvement in determination of L-hydroxyproline by UV spectrophotometry in milk and dairy products…………………………(10·36)

Cold saponification method for simultaneous determination of milk and milk products of vitamin by HPL C…………………………(10·40)

Source and control measures of AFM1in raw milk………………………………………………………………………………………(10·43)

Study and contronl of Space Bacteria in dairy production proess………………………………………………………………………(10·47)

No.11

Study on the technology of casein short peptide hydrolyzed by combined-protease……………………………………………………(11·4)

Effect of thermal treatment on the immunomodulatory activity and stability of α-lactalbumin hydrolysate……………………………(11·8)

Prokaryotic expression of dromedary(Camelus dromedarius)prochymosin and its activity detectio n…………………………………(11·12)

Study on the stability of the probiotic Lactobacillus casei Zhang during continuous subculturing in normal condition for 1000 generations……………………………………………………………………………………………………………………………………………(11·16)

Optimization of the compound solidified yogurt recipe with response surface methodolog y…………………………………………(11·19)

Study on isolation and identification of Lactic acid bacteria from Sani dairy cakes in Yunnan……………………………………………(11·23)

Nutrition analys is of wrum and fermented milk curd in xilingol league of innermongolia……………………………………………(11·27)

Study of milk protein and peptide Maillard reaction products…………………………………………………………………………(11·29)

Study on the whole actual status of dairy industry market developments………………………………………………………………(11·33)

Detection method of pesticide residues in raw milk by gas chromatograph y……………………………………………………………(11·38)

Determination of Nine beta–agonist residues in milk by SPE-UPLC-ES I…………………………………………………………(11·41)

Study on the production technology of almond feta cheese……………………………………………………………………………(11·45)

No.12

Study of wort Lactobacillus beverage fermentation processes with Lactobacillus casei CCFM1566…………………………………………(12·4)

Effects of palmitic acid on triacylglycerol synthesis and transcription levels of genes related to fatty metabolism in mammary epithelial cells of dairy cow s………………………………………………………………………………………………………………………(12·8)

Screening of cholesterol-reducing probiotic isolated from the intestine of the longevity crowd in vitro……………………………(12·13)

Screening and identification of a lactic acid bacteria with high yield of extracellular polysaccharid e……………………………………(12·17)

Separation and identification of Lactobacilli from natural fermentation products in Changbai Mountain Regio n………………………(12·20)

Current status of raman spectroscopy applications in the classification and identification of bacteria…………………………………(12·25)

Sample preparation for the determination of residual antibiotics in foodstuffs using liquid chromatography-base d……………………(12·28)

Rapid detection of Staphylococcua sureus and its enterotoxins genotype in milk by multiplex PC R…………………………………(12·34)

Determination of lactoferrin in milk and milk products by high performance affinity chromatograph y………………………………(12·40)

Improved determination method of hydroxyproline mass concentration in milk and dairy products…………………………………(12·43)