1) school milk
学生奶
1.
Research for the effect on the students health drinking "school milk";
饮用“学生奶”对学生健康作用的调查
2.
Application of HACCP Methodology to Establish Safety Qualification Control System on School Milk;
学生奶安全质量控制体系应用研究
3.
On the basis of haccp principle and methodology,the research has made numerous observation and studies on raw milk production,reserving,processing unit in system,analysed the influence factors of quality and security,confirmed critical control points and set up haccp safe quality control system,explored the necessary conditions to manufacture school milk of nature 、green、 security、nutrition.
基于HACCP的基本原理与方法,通过对原料奶生产、贮存、加工过程的观察与分析,对学生奶生产过程中影响产品品质的危害因素进行了分析,确定了原料奶生产的关键控制点(CCP),初步制订了学生奶生产的HACCP安全控制计划,探索了生产“天然、绿色、安全、营养”学生奶的必要条件。
2) acidophilous milk for students
学生酸奶
1.
Study and development of neotype acidophilous milk for students
新型学生酸奶的研制与开发
3) nutritious milk for students
学生营养奶
4) student milk
学生饮用奶
1.
Based on the research on the application of HACCP in the production of student milk,this essay studied its hazard analysis,determined critical control points,and formulated a running pattern of H ACCP program of corresponding control va lues and monitor system,so as to promote the management of pro duction quality,and ensure the safety of the products.
本文研究了HACCP系统在学生饮用奶生产中的应用,进行危害分析(HA),确定关键控制点(CCP),并制定相应控制限值、监控体系的HACCP计划工作模式,以提高学生饮用奶生产质量管理水平和产品安全性。
5) peanut milk
花生奶
1.
Effect of homogenization and pasteurization parameters on stability of peanut milk;
均质及杀菌条件对花生奶稳定性的影响
2.
Application of HACCP to preparation of peanut milk in soft packages;
HACCP在软包装花生奶生产中的应用
补充资料：花生奶露
用料；半磅装鲜牛奶3瓶，花生僵150克，白糖15克。
制作方法；花生酱先用冷开水少许调和，然后将鲜奶倒入锅中，另加水约500克，再加白糖烧开后。即用文火，并将调好的糊状花生酱倒入，搅匀即可。
关键；花生酱先用冷水调好，倒入牛奶后忌旺火，否则要焦，粘底。
特点；香甜醇厚。
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