1) fresh milk
鲜牛奶
1.
To make the nutritious and hygienical yogurt attractive in apperance and unique flavor,L9(34) designed trial was conducted to determine the optimal processing parameters of solidifying yogurt by use of carrot juice,apple juice and fresh milk as materials along with Lactobacillus bulgaricus and Streptococcus thermophilus as zymogen.
为得到一种外观诱人、口味独特的具有市场开发价值的营养保健型酸奶,以胡萝卜汁、苹果汁、鲜牛奶为原料,以保加利亚乳杆菌和嗜热链球菌为发酵剂进行乳酸发酵,通过L9(34)正交试验,得出研制凝固型胡萝卜汁、苹果汁复配酸奶的最佳工艺参数:胡萝卜汁、苹果汁、白砂糖、发酵剂的质量分数分别为25%,8%,9%,6%;发酵温度(42±1)℃;发酵时间4 h。
2.
Nine brands of pure and fresh milk at Yichun were investigated.
对宜春市市场上9种品牌的纯鲜牛奶分别用凯氏定氮法、原子吸收分光光度法、碱式滴定法进行了蛋白质、微量元素和苯甲酸钠含量的测定,在同等实验条件的基础上对9种品牌纯鲜牛奶的品质作了比较研究。
3.
5 h at 100 ℃, then was macerated and crushed into the slurry which was hydrolyzed later by α-amylase, and the thick liquid of hydrolysate was mixed into fresh milk in the proportion of 2∶10 (v/v), added 6 % sucrose and 0.
以白扁豆和鲜牛奶为原料,制作白扁豆酸奶。
2) Raw milk
鲜牛奶
1.
Rapid determination of bacterial numbers in raw milk by impedance method;
电阻抗法快速检测鲜牛奶中细菌总数
3) raw milk
生鲜牛奶
1.
Effect of different defat and staining on the testing of somatic cell count in raw milk;
不同脱脂和染色方法对生鲜牛奶体细胞测定的影响
4) long-life milk
保鲜牛奶
5) cold fresh milk
低温鲜牛奶
6) Sterilizing fresh milk
消毒鲜牛奶
补充资料：大良炒鲜牛奶
大良炒鲜牛奶
原料：鲜牛奶5两，鲜虾仁、腊肠粒、榄仁少许、蛋白3只、粟粉6钱。
制作：
1、将鲜牛奶加入鸡蛋白，鹰粟粉调味
备用；
2、将虾仁、腊肠飞水爆香放入鲜奶中；
3、烧镬下油，将调好的鲜牛奶用软炒
方法将鲜奶炒熟后上碟，在上面放入少许榄仁、芫茜便可。
小提示：要做到炒牛奶鲜嫩，要注意火力不能太大，烹饪时的动作要快。
举一反三：雪蛤炒牛奶、什果炒酸奶。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。