On the basis of analyzing synthetically current measure methods of milk components,we put forward a method to measure milk component by combining ultrasonic velocity,attenuation coefficient and conductance ratio,and expounded the composing of instrument in detail.

Optimization of technology parameters of trypsinase directly hydrolyzed milk;

Effect of heat treatment on reducibility of milk protein;

The direct-reading method to determine the concentration of protein in milk;

Influence of freeze drying on cow milk fatty acids and its isomers;

The current situation and trend of research and exploit of deep products of cow milk;

Cow Milk and Superoxide Dismutase Thereof;

Study on separation and purification of lactoferrin in bovine milk;

Research progress on bioactive peptides of bovine milk;

Studies on the effect of human milk and bovine milk components on the growth of Bifidobacteria;

SEE Forseeable Benefits and Patterns of Exploitation on Industrial Tourism——A Case of Mengniu Co.Ltd.;

The mixture of chestnut liquid and fresh milk was fermented to yoghurt with rich nutrition and nice taste.

Utilizing fresh milk as major raw material, the solidified Cordyceps militaris yoghurt was developed by inoculating L.

Based on the fermented yoghourt, we took fresh milk as raw material and added stabilizer, honey, essence and sugars into it to produce fruity flavor drinks with lactic acid bacteria.