1) whole milk powder
全脂奶粉
1.
The lipid oxidation and protein denaturation involved with Maillard reaction of whole milk powder and skimmed milk powder were investigated at 35℃and 45℃storage temperature.
全脂奶粉由于脂肪含量高,45℃下的硫代巴比妥酸反应物(TBARS)在10d以后便开始递增,明显早于30d才变化的反映美拉德反应的荧光强度,说明首先导致全脂奶粉品质变化的原因是脂肪氧化。
2) Nestle full cream powdered milk
雀巢全脂奶粉
3) instant full cream
速溶全脂奶粉
4) full cream vitamin enriched milk powder
维生素全脂奶粉
5) skimmed milk powder
脱脂奶粉
1.
The optimum technological conditions and optimal formula of a milk beverage imitating the flavour of coffee made from cassia seed,skimmed milk powder, soybean sprout and wheat were studied.
研究了用决明子、脱脂奶粉、大豆芽、小麦等加工咖啡味乳饮料的最佳组合及加工的最适工艺条件。
2.
The lipid oxidation and protein denaturation involved with Maillard reaction of whole milk powder and skimmed milk powder were investigated at 35℃and 45℃storage temperature.
在35℃和45℃的恒湿贮存条件下,考察了全脂和脱脂奶粉的脂肪氧化以及参与美拉德反应的蛋白质变性情况。
6) skim milk powder
脱脂奶粉
1.
Studying the caking-resistant characteristics of skim milk powders by shear test;
剪切法研究脱脂奶粉的抗结块性能
2.
The effective factors on thedispersing stability of amorphous powder and the evaluating methodwere studied with the skim milk powder and its mixtures with theadditives(xanthan gum andβ -cyclodextrins) as model materials.
以脱脂奶粉及其添加剂(黄原胶和β-环糊精)为模型材料,研究了非晶态粉体分散稳定性的影响因素及评价方法。
3.
The paper compare the characters of yoghurt about the water holding capacity,viscosity,flavor and texture,which were made by whey protein concentrate in stead of some part high quality skim milk powder.
以鲜奶、奶粉、乳清蛋白等乳成分为主要原料,研究了乳清浓缩蛋白在酸奶生产中的制做方法;对乳清浓缩蛋白代替部分高档脱脂奶粉生产酸奶产品的保水率、粘度、口感及组织状态进行了比较分析。
补充资料：全脂奶粉
全脂奶粉
whole fat milk powder
为牛乳经过加热用喷雾法制成。其酪蛋白凝块变细，变软，较牛乳更易消化。配制乳液时，奶粉和水的比例可按重量1∶8，或按容量1∶4计算，配制后即为全牛乳。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条