The distribution of the fatty acids in milk fat varies considerably with the seasons, mainly as a function of changes in diet.

However, the sedimentation of milk protein and floating of milk fat at low pH is a key factor on production and research of acidified milk drinks.

牛乳蛋白在酸性条件下的变性沉淀和乳脂肪上浮一直是影响酸性乳饮料生产及开发的关键性问题。

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Composition and physiological characteristics of milk fat globule membrane

乳脂肪球膜（MFGM）的组成及生理特性

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Cream that has at least 18% butterfat.

乳脂肪含量至少达到%的奶油。

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The reaction activity of hydrogen radicals and its effect on oxidation of milk fat were discussed.

另外，对于PEF作用下氢自由基引起乳脂肪氧化的机理进行了讨论。

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Xanthine oxidoreductase ( XOR), a complex molybdoflavoprotein, is major protein of the fat globule membrane in milk. XOR was isolated and purified from MFGM with ammonium sulfate fractionation and DEAE-Sepharose column chromatograph.

黄嘌呤氧化还原酶属于含钼脱氢酶黄素蛋白家族，是组成乳脂肪球膜的主要蛋白，通过硫酸胺分级沉淀和DEAE-Sepharose柱可从乳脂肪球膜中纯化。

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And somatic cell score. Milk, fat, and protein yield lactation curves were estimated by Wood model.

并利用Wood模型对泌乳曲线进行拟合，预测了产奶量、乳脂肪及乳蛋白产量特性。

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Hydrolysis of Milkfat and Microcapsulation of Hydrolysate

乳脂肪水解及其产物的微胶囊化

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Study on Immobilization of Lipase Lipoprotein Lipase and Atherosclerosis Hydrolysis of Milkfat by Lipase from Candida lipolytica

解脂假丝酵母脂肪酶水解乳脂肪的研究

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Effects of parities on milk fatty acid composition of Chinese Holstein

不同胎次中国荷斯坦牛鲜乳脂肪酸组成研究

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Research Advances in Oxidation of Milk Fat

牛奶乳脂肪氧化的影响因素研究进展

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Determination of Milk Fat by Gerber Method

盖勃法测定乳脂肪

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Goat milk sold in retail packages shall contain not less than 2? percent milk fat and not less than 7? percent milk solids not fat.

以零售包装销售的山羊奶，必须含有不少于2.5%的乳脂肪和不少于7.5%的非脂乳固体。

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Parity and days in milk had little relationship to the individual variation for these two CLA variables. Milk fat of CLA content and CLA-desaturase index were independent of milk yield, and milk fat yield.

乳脂CLA含量和CLA-去饱和酶指数不受胎次和泌乳日影响，同时与产奶量、乳脂肪产量之间的相关性低。

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Half milk and half light cream; contains 10% to 18% butterfat.

一半是奶，一半是轻奶油；包含10%到18%的乳脂肪。

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Contains more than 36% butterfat. Good snacks should not have too much fat or sugar.

乳脂肪含量不低于36%。对身体有益的零食不应含有过量的脂肪和糖分。

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According the rate of hydrolysis and FFA content and the response surface analysis was applied to determine the optimal conditions of hydrolysis.

利用脂解率和水解产物中游离脂肪酸（FFA，以油酸计）质量分数分析结合响应面分析（SAS）确定最佳水解条件：加酶量为300U/g乳脂肪；温度为45℃；

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Compared with milk fat globule membrane protein ( MFGMP) isolated from the sow milk, HMWP was supposed to be secretary protein.

HMWP与提取的乳脂肪球膜结合蛋白（MFGMP）进行电泳比较，提示该蛋白是分泌型蛋白质。

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Effects of Alfalfa and Oil Seeds on Production Performance and Milk Fatty Acid Composition of Dairy Cows

苜蓿及油料籽实对奶牛生产性能和乳脂肪酸组成的影响

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Want to Buy Butter 82 % Milk Fat.

欲购买奶脂含量为82%的黄油.

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You chose to eat another cream cake?

你选择再吃一块奶油蛋糕?

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