UHT乳,UHT milk
1)UHT milkUHT乳
1.Effect of somatic cell count of raw milk on proteolysis and lipolysis inUHT milk during storage;不同体细胞数原料乳对UHT乳贮存期间蛋白和脂肪水解的影响
2.Recent studies on effect of heat resistant enzymes onUHT milk quality and control measures;耐热蛋白酶对UHT乳品质的影响及控制方法研究进展
英文短句/例句
1.Study on Effect of Heat Resistant Lipase on UHT Milk Quality;耐热性脂肪酶对UHT乳品质的影响研究
2.Application of HACCP in Ultra High Temperature MilksHACCP体系在UHT乳生产中的应用
3.Study on Fat Size to Determine Shelf-life of UHT Milk应用脂肪粒径预测UHT乳货架期的研究
4.Study on Protein Size to Determine Shelf-life of UHT Milk应用蛋白粒径预测UHT乳货架期的研究
5.Study on Plasmin Activity to Determine Shelf-life of UHT Milk应用蛋白酶预测UHT乳货架期的研究
6.Study on predicting the shelf-life of UHT milk by lipase应用脂肪酶预测UHT乳货架期的研究
7.Influence of Heat Resistant Enzymes and Milk Components on the Stability of UHT Milk;耐热酶与乳成分对UHT乳稳定性影响的研究
8.The Study on Shelf Life Accelerated Testing Method of UHT Milk and Application;UHT乳货架期加速实验方法的研究与应用
9.Application of HACCP in UHT Milk Production and CCPs Information Computer Management Program;HACCP在UHT乳生产中的应用及CCPs信息的计算机管理
10.Study on free fat acid to determine shelf-life of UHT milk应用游离脂肪酸预测UHT乳货架期的研究
11.Study on Free Amino Nitrogen to determine shelf-life of UHT milk应用游离氨基氮预测UHT乳货架期的研究
12.Effects of Raw Milk with Different Levels of Somatic Cell Counts on the Quality of UHT Milk during Storage;不同体细胞数原料乳对UHT乳贮存期间品质的影响
13.Studies on Effect of Lipases from Psychrotrophic Bacteria on Fat Separation of UHT Milk and Inhibition Measures;嗜冷菌脂肪酶对UHT乳脂肪上浮的影响及控制措施的研究
14.Quality changes of UHT milk during the storageUHT灭菌乳在贮藏期内的品质变化
15.Effects of Storage Temperature and Time on Quality of UHT Sterilized Milk保藏温度及时间对UHT灭菌乳品质的影响
16.Effects of homogenizations of different pressures on the creaming of UHT milk during storage不同均质压力处理对UHT灭菌乳在储藏期内脂肪上浮的影响
17.Study on the Improvement Method and Application of the UHT Milk Quality;UHT纯牛奶质量改进方法与应用研究
18.Studies on Factors Influencing Sizes of Fat Globules of UHT Cream影响UHT稀奶油脂肪球大小的因素
相关短句/例句
UHT milkUHT 乳
1.Proteolysis, viscosity, pH change and age gelation were studied in three batches of skimUHT milk and three batches of wholeUHT milk, respectively.研究了三批脱脂 UHT 乳和三批全脂 UHT 乳贮存中的粘度、pH 值、蛋白水解度的变化情况及胶凝形成情况。
2.The relationship between lipase Ⅷ from pseudomonas species in the raw milk and fat separation ofUHT milk during storage, and the measures to lower the activity of the enzyme and fat separation were studied.通过研究原料乳中嗜冷菌脂肪酶与 UHT 乳保存中脂肪上浮的关系,探索控制酶活和脂肪上浮的措施。
3)the full-cream UHT milk全脂UHT乳
4)UHT milkUHT灭菌乳
mon quality problem and control ofUHT milk with compound plastic membrane;复合塑料袋装UHT灭菌乳常见质量问题及控制
2.Quality changes ofUHT milk during the storageUHT灭菌乳在贮藏期内的品质变化
3.The aim of this study was to establish a analytical method for furosine that determine whether reconstituted milk was interpolative inUHT milk, and measure furosine content in raw milk andUHT milk.本文研究了生乳与UHT灭菌乳中糠氨酸含量及其测定方法,并提出糠氨酸作为UHT灭菌乳中复原乳成分的标示物质,以鉴定UHT灭菌乳中是否掺入复原乳。
5)UHT sterilized milkUHT杀菌牛乳
6)Sterilized milk by UHT超高温(UHT)灭菌乳
延伸阅读
RSCG01-5000管式超高温瞬时（UHT）杀菌机应用：应用于乳品、果汁或茶等流体物料，在管式热交换器中对物料进行超高温瞬时杀菌处理（UHT）。工作原理：该设备为全自动设备，其运行操作可以分为以下四个步骤：1．设备预杀菌2．物料杀菌3．无菌中间清洗4．最终清洗在正式生产前，设备在高压下进行30分钟的热水循环，以完成对设备物料通道的预杀菌处理，随后，将设备逐步冷却到生产温度，然后进入待料状态。当下游设备（包装机、无菌罐等）准备就绪后，即可进行生产（物料杀菌）。每个生产周期结束后，都要用碱液或酸液对系统进行清洗。在设备的设计中采用了再生热交换技术，提高热传输效率，节约能源。设备组成及技术指标：由物料桶、输送泵、管式换热器、保持器、过热水系统、CIP清洗系统及控制系统等组成。操作系统采用图象式人机对话操作界面，便于随时直观地掌握设备各组件的运行状态；控制系统对设备进行温度实时控制、采集和存储。
