... butyric a.奶油的,由奶油中提出的,丁酸的丁酸的... butyrin 酪脂;丁精;丁酸甘油酯;三丁酸甘油酯;丁... butyrinase 酪脂酶;丁脂酶酪脂酶,三丁酸甘油脂水化酶...
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研究了不同添加量的酪蛋白水解物对低脂发酵酸奶的发酵速度、储存稳定性和质构特性的影响。
This paper mainly studied effects of different casein-hydrolysates(CH)concentration on fermentation rate, storage stability and texture properties of low-fat yoghurt.
牛奶制品包括全脂奶粉，无脂奶粉，乳清奶粉，乳糖和酪蛋白。
Milk-derived ingredients include whole milk powder, non-fat milk powder, whey powder, lactose powder, and casein.
本文主要研究了酪朊酸钠用量、均质工艺条件对液态植脂咖啡伴侣的粒度分布及稳定性的影响。
The effects of homogenization pressure and sodium caseinate dosage on the particle size distribution and stability of liquid coffee whitener were studied.
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