Volume No.47 CONTENTS
2019-01-12 09:47:27
中國乳品工業(yè) 2019年12期
No.1
Isolation and identification of polypeptidesfrom murine bone marrow derived macrophages……………………………………………（1·4）
Effectsof nitrogen deficiency on intracellular peptidase gene expression of Lactobacillusbulgaricus………………………………………（1·10）
Establishment of the mammary branching model of dairy cow…………………………………………………………………………（1·16）
Optimization of the mixed cultivation conditionsfor the Lactobacillushelveticus strain and Lactobacillusrhamnosus strain and the preparation of copprobiotic…………………………………………………………………………………………………………（1·19）
Analysisof microorganismsin acommercial starter culture………………………………………………………………………………（1·23）
Effect of Nitrogen-filled packaging on the moisture content,water activity and viable count of probiotic milk powder during storage……………………………………………………………………………………………………………………………………………（1·27）
Human milk oligosaccharidesand intestinal health of infants……………………………………………………………………………（1·31）
World dairy production and trade pattern——China’sdairy industry international competitiveness…………………………………（1·36）
Existing problemsfor developing cheese processing industry in Tibet and the countermeasures………………………………………（1·43）
Determination of six disinfectantsin infant milk powder by high performance liquid chromatography-tandem massspectrometry……………………………………………………………………………………………………………………………………………（1·46）
Rapid determination of aflatoxin B1,M1 in dairy products……………………………………………………………………………（1·49）
Rapid determination of 17 quinolone residuesin milk powder by UPLC-MS/MS……………………………………………………（1·51）
Prearation of okrabuffallo milk yogurt and itstechnology………………………………………………………………………………（1·56）
Study on technology and antioxidative activity of compound probioticsyogurt of astragalimushroom and jujube……………………（1·60）
No.2
Screening of high antioxidant Lactic acid bacteriafermented milk and study on optimum fermentation conditions……………………（2·4）
Model of cheese flavor identification based on density peaksclustering…………………………………………………………………（2·10）
Study on the optimization of enrichment medium of Lactobacillusacidophilus IMAU30067……………………………………………（2·15）
Study on thickening agent on the sensory and rheological propertiesof yogurt…………………………………………………………（2·22）
Analysisof nutrient decay rate of infant formulamilk during shelf life…………………………………………………………………（2·26）
Research progressof probioticsregulating the imbalance of human intestinal floraand related diseasescaused by antibiotics…………（2·30）
Comparison of acidity in milk and milk products………………………………………………………………………………………（2·34）
Dependence and spread effect analysisof dairy industry——An empirical study based on China’s2012 input output table……………（2·39）
Research on quality and safety risk management of dairy supply chain under internet of things………………………………………（2·43）
Simultaneousdetermination of chlorate and perchlorate in infant milk powder by HPLC-MS/MS……………………………………（2·48）
Application research of aminoglycoside drug residuesby SPEpurification-UPLC-MS/MSin milk…………………………………（2·51）
Simultaneousdetermination of B Vitaminsin infant formulaby UPLC-DAD/FLD……………………………………………………（2·54）
Identification of raw milk and reconstituted milk by near infrared spectroscopy combined with self-organizing competitive neural network……………………………………………………………………………………………………………………………………………（2·58）
Rapid detection of cyanide in dairy product……………………………………………………………………………………………（2·61）
No.3
Study on fermentation conditionsof human multi-strain probiotics……………………………………………………………………（3·4）
Stability analysisof sensory quality of pasteurized milk during shelf life…………………………………………………………………（3·8）
Heat stability of milk protein with high concentration of ketone………………………………………………………………………（3·13）
Isolation and identification of microbial speciesin spoilagecheese………………………………………………………………………（3·17）
Application of biopreservative culture Yo-guard360 in preservation of yogurt…………………………………………………………（3·21）
Optimization of enzymatic hydrolysisof milk flavor peptides……………………………………………………………………………（3·25）
Research progressof microbial milk clotting enzymes……………………………………………………………………………………（3·30）
New progressin antifungal activity and application of Lacticacid bacteria………………………………………………………………（3·37）
Comparative study on the development of the world'smajor dairy producing countriesand Chinese dairy industry…………………（3·41）
Research progresson consumer'strust,quality and safety cognition and buying behavior of dairy products……………………………（3·47）
Rapid screening of ten estrogensand chloramphenicolsin raw milk by ultraperformance liquid chromatography-quadrupole time-of-flight massspectrometry………………………………………………………………………………………………………（3·52）
Determination of Vitamin C in horse milk by high performance liquid chromatography………………………………………………（3·58）
Design of adjustable starwheel……………………………………………………………………………………………………………（3·62）
No.4
Regulation of laminin on milk protein expression in cow mammary epithelial cells……………………………………………………（4·4）
Effect of different preservation methodsand treatmentson the preservation of traditional Mongolian cream……………………………（4·9）
Studieson volatile flavor compoundsof traditional royal cheese…………………………………………………………………………（4·14）
Effect of different typesof heat treatment on milk quality………………………………………………………………………………（4·20）
Study on purification of functional fatty acid from yak butter by peracetic acid method………………………………………………（4·24）
Analysisof the effect of high temperature,high humidity and light on infant formulamilk powder……………………………………（4·29）
Study on hydrolysisconditionsof lactose in milk powder by acidic lactase………………………………………………………………（4·33）
Comparativeresearch of dairy relativedensity in Chinaand major countries……………………………………………………………（4·37）
Health effectsof Bioactive peptidesproduced during cheese ripening…………………………………………………………………（4·41）
Advancement of application of ultraviolet sterilization in dairy product sterilization……………………………………………………（4·47）
Taurine determination by 2D-HPLC in infant formula…………………………………………………………………………………（4·53）
Rapid identification of UHT whole milksfrom different brandsbased on Heracles IIultra-fast gasphase electronic nose……………（4·56）
Optimization of fermentation processfor compound koumissby Box-Behnken central composite design……………………………（4·60）
No.5
Isolation,identification,and growth tolerance characteristic of Lactobacillusparacase i………………………………………………………（5·4）
Growth kineticsmodel of Listeria monocytogenes in pasteurized milk………………………………………………………………………（5·8）
Comparison and analysisof fermentation characteristicsof Streptococcusthermophiles……………………………………………………（5·13）
Preparation and evaluation of resveratrol loaded nanoemulsion with multi-nutrition…………………………………………………（5·18）
Optimization for the processof red mould cheese by response surface methodology……………………………………………………（5·21）
Research progressof whole genome sequencing in antimicrobial resistance……………………………………………………………（5·26）
Research progresson detection techniquesof harmful microorganismsin dairy products………………………………………………（5·32）
Main enlightenment of the government'sincentive regulation for the development of dairy industry…………………………………（5·37）
Review on the research progressof antioxidant peptidesin cheese……………………………………………………………………（5·42）
Determination of five nucleotidesin infant formulamilk powder by Ultra Performance Liquid Chromatography……………………（5·46）
Determination of acrylamide in infant milk powder by liquid chromatography-massspectrometry……………………………………（5·50）
Research on the effect of stabilizer on the stability of sterilized Lacticacid bacteria beverage……………………………………………（5·53）
Processoptimization of an additive-free high-activity probiotic yoghurt with special flavor…………………………………………（5·60）
No.6
Antioxidant activity and stability of casein tryptic hydrolysate……………………………………………………………………………（6·4）
Study on the stability of lutein in infant formula…………………………………………………………………………………………（6·10）
Study on vitro antioxidant activity of perilla meal fermented milk………………………………………………………………………（6·14）
Isolation and identification of Lacticacid bacteria from longevity elderly’fecesand itsapplication in fermented milk……………………（6·18）
Physicochemical propertiesof dioxin and the research progressin milk…………………………………………………………………（6·22）
Research progresson sensitization mechanism and desensitization technology of major allergensin milk………………………………（6·28）
Research progressof glucan and oligosaccharidesproduced by Leuconostocmesenteroides and their applications…………………………（6·33）
Simultaneousdetermination of variousfat-soluble vitamin in infant formulamilk powder by two-dimensional liquid chromatography……………………………………………………………………………………………………………………………………………（6·37）
Explored lactoferrin and itsuniformity in milk powder samplesby enzymelinked immunosorbent assay………………………………（6·41）
Effect of nutritive fortifierson the resultsof formaldehyde detection in formulamilk powder…………………………………………（6·45）
Determination of furosinein theliquid milk by ultraperformance liquid chromatography with ultraresolution quadrupoletime of flight massspectrometer………………………………………………………………………………………………………………（6·48）
Discussion on the product characterisitcsand effective cleaning implementation of infant formulafor special medical purposes………（6·51）
Preparation of brown modulated milk……………………………………………………………………………………………………（6·56）
Development of matchaflavored milk pudding…………………………………………………………………………………………（6·60）
No.7
Study on screening and acid-production performance of yogurt starter strainsfrom Yilidairy productsin Xinjiang……………………（7·4）
Isolation and identification of dominant moldsfrom different imported soft cheese with whiterind and their enzymatic properties……（7·8）
Effectsof low temperature storage conditionson psychrophilic bacteriaand bacterial diversity in raw milk……………………………（7·14）
Isolation and identification of Lacticacid bacteria and affection of isolateson the quality of fermented goat milk…………………………（7·19）
Study on probiotic characteristicsand preliminary mechanism of cholesterol-lowering Lacticacid bacteria………………………………（7·23）
Optimization of rapid detection medium for Salmonella…………………………………………………………………………………（7·28）
B Vitamins-producing Lactobacillusplantarum and itsapplication in food fermentation………………………………………………（7·33）
Determination of fipronil and itsmetabolitesin milk by gaschromatography negative chemical ionization massspectrometry………（7·39）
Establishment of fluorogenciquantitative PCR method for detection of Salmonellain milk……………………………………………（7·42）
Optimization of response surface method for high protein yogurt compound stabilizer…………………………………………………（7·46）
Effect of yogurt viscosity on the stability of refreshing Lacticacid beverage………………………………………………………………（7·50）
Research of PET barrier performance and the impact on yoghurt………………………………………………………………………（7·54）
Effectsof pasteurization method calcium chloride and squeeze pressure on the yield and quality of bovine Halloumicheese…………（7·58）
No.8
Screening of bacteriocin-producing Lacticacid bacteria and optimization of fermentation conditions……………………………………（8·4）
Dynamic changesof volatile flavor compoundsduring the fermentation of koumissfor food therapy in horqin area…………………（8·10）
Effectsfish oil liposomeswith different scaleson the quality of yogurt…………………………………………………………………（8·17）
Effectsof enriched-selenium exopolysaccharide obtained from armillarialuteo-virenson quality of yogurt…………………………（8·22）
Optimization of fermentation conditionsand high material utilization for bacterial cellulose in whey solution…………………………（8·26）
Recent advancesofβ-casein genotyping in bovine milk and potential impact ofβ-casomorphin-7 on human health………………（8·29）
Effect of close-rangecivil building construction and operation on dairy safety…………………………………………………………（8·35）
Current situation and development suggestionsof Heilongjiang infant formulaindustry………………………………………………（8·40）
Comparative study on determination methodsfor lactoferrin in infant formula………………………………………………………（8·44）
Comparativestudy on the determination of chlorine in infant formulafood for special medical purposesby amino acid formula and protein hydrolysisformula……………………………………………………………………………………………………………（8·47）
Rapid determination of melamine residuesin milk beveragesby isotope internal standard-ultraperformance liquid
chromatography-tandem massspectrometry……………………………………………………………………………………………（8·50）
Analysisof synthetic pigmentsin sportsmilk beveragesby SPE-HPLC…………………………………………………………………（8·54）
Effect of heat treatment on yoghurt post acidification control during shelf life…………………………………………………………（8·58）
Effect of parmason cheese processing technology on product quality……………………………………………………………………（8·61）
No.9
Probioticseffectivenessevaluation of OPO-enriched plant-oil formulainteracted with infant fecesmicroorganismsin vitro…………（9·4）
Application of multilocussequence analysismethod in traceability analysisof Cronobacter spp.……………………………………………（9·9）
Effect of lactation and parity on the milk composition…………………………………………………………………………………（9·15）
Study on the processof yak butter phospholipidsand analysisof fatty acid composition………………………………………………（9·18）
Yeast diversity and dynamicsduring the fermentation of Kefir…………………………………………………………………………（9·24）
Study on the production of branched amino acid from whey protein fermented by protease-producing Lacticacid bacteria……………（9·29）
Production technology and development statusof high-protein yoghurt………………………………………………………………（9·32）
Determination of Available and Blocked Lysine in Milk Proteins………………………………………………………………………（9·42）
Detection of tryptophan in infant by enzymatic hydrolysis-high performance liquid chromatography…………………………………（9·47）
Analysisof main quality indexesand sensory evaluation of four Lacticacid bacteria sweet corn whey protein syrup fermentation process……………………………………………………………………………………………………………………………………………（9·52）
Study of fermented collagen peptide milk beverage………………………………………………………………………………………（9·57）
Study on technology of mango-cherry tomato compound Lactic acid fermentation beverage…………………………………………（9·60）
No.10
Research of purification of milk residue peptidesand itsantioxidant activity……………………………………………………………（10·4）
Effect of heat treatment on physical and chemical propertiesof milk……………………………………………………………………（10·9）
Immune-enhancing strainsidentified from traditional food in northwest China………………………………………………………（10·15）
Effect of 2’-fucosyllactose added to formulamilk powder on digestion and absorption function of mice……………………………（10·20）
Development and application of rapid detection kit for benzoic acid in milk beverage………………………………………………（10·24）
Effect of iron saturation of lactoferrin on itsfunctional characteristics…………………………………………………………………（10·29）
Research status of yak yoghurt in Qinghai-Tibetan plateau…………………………………………………………………………（10·34）
Study on the temporal and spatial changesof thegeographical agglomeration of china'sdairy industry under the background of revitalization of dairy industry…………………………………………………………………………………………………………（10·37）
Research on China’sdairy product consumption cluster based on k-meansclustering——Analysisof dairy product consumption datafrom 31 provincesacrossthe country………………………………………………………………………………………………（10·41）
Chinese dairy products—study on the consumption level and influence of dairy productsin Shandong rural areas……………………（10·46）
Determination of 18 kindsof elementsin dairy fan by inductively coupled plasmamassspectrometry………………………………（10·50）
Rapid method for detecting Listeriamonocytogenesin milk and dairy products………………………………………………………（10·55）
Development of oligosaccharide-rich brown yoghurt…………………………………………………………………………………（10·59）
No.11
Safety assessment of Lactobacillusparacasei FM-LP-4 and Lactobacilluscasei FM-M9-1 with high anti-oxidative activity………………（11·4）
Probioticscharacteristicsof abacteriocin-producing Lactobacillusplantarum from koumiss………………………………………………（11·8）
Study on the contentsof Asand Hg in raw milk of buffalo and jersey cowsin different seasonsin Xingning district of Nanning……（11·14）
Effect of matrix metalloproteinase 9 on lactation of dairy cow mammary gland epithelial cells………………………………………（11·18）
Effect of stabilizer on quality characteristicsof stirred yogurt……………………………………………………………………………（11·21）
Study on the mechanism and application of antiexercise fatigue of milk drink………………………………………………………（11·26）
Clinical research progressin the effectsof oligosaccharidesor Sn-2 palmitate consumption on infant gut probiotics…………………（11·30）
Inactivation methodsof bacteriophagesin food industry………………………………………………………………………………（11·36）
Research on the development statusof Yunnan dairy industry based on SWOT perspective…………………………………………（11·41）
Study on the operation mode of dairy e-commerce in China…………………………………………………………………………（11·44）
Determination of inositol in infant formulamilk powder by gaschromatography based on precipitation purification method………（11·48）
Determination of 14β-agonistsin infant formulasusing QuEChERS-High Performance Liquid Chromatography-Tandem Mass Spectrometry……………………………………………………………………………………………………………………………（11·52）
Development and characteristicsof ahigh calcium nutritional protein powder………………………………………………………（11·56）
Study on processing technologe of compound goat’syoghurt with purple sweet potato and oat……………………………………（11·60）
No.12
Comparison of thermal denaturation rate of whey protein componentsin skim milk and whey systems………………………………（12·4）
Sensory evaluation and electronic E-nose analysisof skim milk beverage………………………………………………………………（12·9）
Research on the texture characteristicsof college peptide yoghurt influenced by fermentation conditions……………………………（12·14）
Study of thepreparation technology of Streptococcusthermophilus MN002 lyophilized powder…………………………………………（12·19）
impact of China-Australiafree trade agreement on China’simport of Australian dairy products……………………………………（12·25）
General Situation of food for special medical purpose standardsat home and abroad and Comparison of Technical Indicators………（12·29）
Quantitative detection of Listeria monocytogenes in dairy productsby droplet digital PCR………………………………………………（12·37）
Comparision of two national standardsfor vitamine A determination in food…………………………………………………………（12·41）
Optimization of Low-sugar purple potato soymilk ice cream processformula…………………………………………………………（12·44）
Response surface method optimization of seasalt caramel flavor quality of ice cream…………………………………………………（12·50）
Optimization of the fermentation processing of tricholomamongolicum yogurt using response surface methodology of Box-Behnken mode…………………………………………………………………………………………………………………………………………（12·54）
