招聘

福州贺兰山思域酒业锖售有限公司 是法国卡斯特兄弟股份有限公司在中国的战略合作伙伴,现诚聘全国各区域销售经理。工作地点（北京、南京、苏州、连云港、扬州、杭州、宁波、台州、合肥、温州、福州、厦门、泉州、广州、深圳、东莞、海口、武汉、长沙、南昌、赣州、贵阳、西安、成都、重庆、昆明、南宁、天津、太原、大连、沈阳、济南、青岛、长春、哈尔滨、上海）     

民间秘方

温性、热性食物大多能温中、散寒和助阳,适于体质虚寒者或冬令季节食用,阴虚火旺者慎食,如面粉、糯米、豆油、酒、醋、大枣、荔枝、红糖、羊肉、牛肉、狗肉、虾、鸡、鲫鱼、鲢鱼、葱、姜、韭菜、大蒜、辣椒、胡椒等。寒性、凉性食物一般具有清热泻火、解毒养阴之功,适于体质偏热者或夏天食用,如小米、绿豆、赤小豆、豆腐、豆浆、西瓜、梨、柑、柿、甘蔗、鸭肉、兔肉、猪肉、蟹、甲鱼、田鸡、蜂蜜、竹笋、苦瓜、黄瓜、白菜、蕹菜、萝卜、番茄、菠菜、荸荠等。对于平性食物,健康者可长年食用,如蛋黄、牛奶、黄豆、黑豆、红薯、马铃薯、南瓜、…     

夏季适宜食物及饮食禁忌

<正>适宜食物1、主食及豆类的选择:绿豆、赤豆、小米等各种主食均可,适当食用粗粮和豆制品。2、肉蛋奶的选择:猪瘦肉、牛肉、鱼肉、鸡肉、鸭肉、动物肝脏等,奶及奶制品,咸鸭蛋、咸鸡蛋、松花蛋、蛋黄等蛋类。3、蔬菜的选择:苦瓜、丝瓜、南瓜、空心菜、马兰头、番茄、蒜苗、茄子、鲜藕、绿豆芽、黄瓜、冬瓜、菜瓜、香菇、紫菜、海带等。4、水果的选择:柑橘、葡萄、草莓、西瓜、梨、甜瓜、桃、杨梅、乌梅、李、红枣等。饮食禁忌1、夏天一定要少吃太热的食物,如羊肉、狗肉等。     

最佳蔬果肉食榜

最佳水果:依次是木瓜、草莓、橘子、柑子、猕猴桃、芒果、杏、柿子与西瓜。最佳蔬菜:红薯既含丰富维生素,又是抗癌能手,为所有蔬菜之首。其次是芦笋、卷心菜、花椰菜、芹菜、茄子、甜菜、胡萝卜、荠菜、苤兰菜、金针菇、雪里蕻、大白菜。     

本刊每期全年专送

中国关心下一代工作委员会、中国宋庆龄基金会、国家发展和改革委员会、教育部、国家民族事务委员会、工业和信息化部、农业部、商务部、国家卫生和计划生育委员会、国家工商行政管理总局、国家质量监督检验检疫总局、国家新闻出版广电总局、国家食品药品监督管理总局及全国各省、市、自治区食安委和相关厅、局、办。     

西北羊肉汤

回族羊肉粉汤 原料:带骨羊肉200克 凉粉、胡萝卜、水发木耳、莲白、西红柿片各30克 油香[注]、姜块、洋葱、香菜、葱花、精盐、酱油、味精、胡椒粉、花椒粉各适量     

“关于引发《淘汰落后产能工作考核实施方案》的通知”

本刊讯工业和信息化部、发展改革委、监察部、财政部、人力资源社会保障部、国土资源部、环境保护部、农业部、商务部、人民银行、国资委、税务总局、工商总局、质检总局、安全监管总局、银监会、电监会、能源局联合制定的《淘汰落后产能工作考核实施方案》（以下简称《实施方案》）     

广州市安桦办公设备有限公司

广州市安桦办公设备有限公司始建于1989年，主要经营办公设备及相关耗材，产品为复印机、传真机、多功能一体机、打印机、三木碎纸机、收款机、考勤机、咭钟、一卡通产品、标签机、条码机、扫描设备、投影机、电子白板、屏幕、集团电话、监视系统及各类耗材等系列产品。     

暖心暖胃香辣小菜

烤大虾 用料：大虾、大葱、黑胡椒碎、料酒、酱油、盐、孜然粉、红椒碎、白芝麻、植物油。     

供求信息

魏氏双雄裘皮公司经营品种：貂皮、狐皮、貉皮、黄狼、灰鼠、艾虎、麝鼠、小湖羊、小羔皮、猾子皮、狗皮、猫皮、獭兔、家兔、各类细杂皮、材料褥子、工艺品、编织品及服装服饰等。总部地址：河北省阳原县西城镇皮毛大市场电话/传真：0313-7396618/7396638     

Heat stability of milk

The heat stability of milk has been the subject of a considerable amount of research for about a century. This research has been aimed mainly at understanding the effects of compositional and processing factors on heat stability and elucidating the mechanisms of protein coagulation. This paper provides an overview of the factors that influence the pH dependence of the heat stability of normal and concentrated milks. The principal heat-induced changes in the milk system that contribute to coagulation are discussed. Current knowledge of the mechanisms of heat coagulation in normal and concentrated milks is also reviewed.     

Modification of skimmed milk constituents

The need to find additional outlets for milk and milk constituents in our diet has stimulated research into the possibilities of modifying milk constituents in order to obtain new and unique materials. Results of research in which chemical and enzymic methods were used to modify the functional properties of milk constituents are reviewed and evaluated. Particular attention is given to the technique of enzymic modification which, in general, appears to give the most promising approach to the development of acceptable processes. Recent work on the in vitro synthesis of a 'new protein' material, 'plastein', from skimmed milk protein is discussed .     

Magnesium in milk

This review draws attention to the significance of magnesium in milk, both the technical and human health aspects. Magnesium has been subject to less research than calcium in both aspects. Magnesium is present in cows' milk in ∼10% of the concentration of calcium. About two-thirds of the magnesium is soluble, whereas about one third of calcium is soluble. Although magnesium is less significant than calcium in dairy systems, it warrants more investigation. Magnesium plays numerous physiological roles in the human body and is implicated in many critical health issues such as metabolic syndrome and skeletal muscle loss. Despite its well-established significance in health, magnesium is often reported as an under-consumed nutrient. Milk and dairy products are already one of the main sources of dietary magnesium. There is an opportunity to develop milk and dairy products as efficient vehicles for supplementary dietary magnesium delivery with more research into fortification options.     

Variation in fatty acid contents of milk and milk fat within and across breeds

The aim of this research was to study the potential for selection of cows with a higher nutritional quality of milk fat by studying the differences in fatty acid profiles within and across the following breeds: Dual Purpose Belgian Blue, Holstein-Friesian, Jersey, Montbeliarde, and non-Holstein Meuse-Rhine-Yssel type Red and White. Six hundred milk samples from 275 animals were taken from 7 herds. Several types of fatty acids in milk and milk fat were quantified using mid-infrared spectrometry and previously obtained calibration equations. Statistical analyses were made using a mixed linear model with a random animal effect. The variance components were estimated by using REML. Results showed breed differences for the fatty acid profile. The repeatability estimate obtained in the present study may suggest the existence of moderate additive genetic variance for the fatty acid profile within each breed. Results also indicated variation for each analyzed milk component in the whole cow population studied. Genetic improvement of the nutritional quality of milk fat based on fatty acid profiles might be possible, and further research and development are warranted.     

酸羊奶的研制

以鲜羊奶为原料 ,通过乳酸菌的生物学发酵 ,对其生产工艺和酸羊奶的风味进行了研究和探讨     

牛乳清蛋白遗传多态性研究

就牛乳清蛋白遗传多态性及其研究方法以及乳清蛋白多样性与乳品质之间的相关性作以阐述,旨在揭示当前该方向研究现状,并为今后研究提供参考。     

掺假羊乳及其制品中牛乳的检测技术研究进展

羊乳具有营养价值高、蛋白质组成更接近人乳、脂肪球直径小及致敏性低等优点, 更利于人体消化吸收, 受到消费者和乳品企业的青睐。近年来我国羊乳产业发展迅速且潜力巨大, 但由于受羊乳产量和养殖规模的限制, 羊乳价格昂贵, 市场中存在羊乳及其制品掺假牛乳的现象, 且掺假手段多样, 难以辨别。为了保证消费者的健康和权益, 保障羊乳市场良性发展, 羊乳及其制品的纯正性、真实性检测已经成为热点研究方向。本文通过分析基于乳中蛋白质、脂肪和核酸差异的羊乳中牛乳掺假检测技术的研究现状, 介绍和探讨了各检测技术的基本原理及其在应用中的优缺点, 同时展望羊乳掺假检测技术的发展方向, 旨在为牛羊乳混合掺假检测技术的进一步发展提供资料参考和思路。     

Indoxylsulfate in milk

Indoxylsulfate in 27 individual milk samples ranged from 25.4 to 111 micrograms/l (average 52.3 micrograms/l); pooled milk samples from 12 farms contained 81.1 micrograms/l (46.4-146 micrograms/l); the variation in indoxylsulfate concentration of dried skimmed milk over a period of one year amounted to 23%. This variability is likely attributable to regional and seasonal, and hence to feeding effects. The indoxylsulfate content of milk seems also to be dependent upon the degree of fermentation during processing of milk; yoghurt contained very low amounts of this component (6.4 micrograms/kg). On the other hand, heat treatment of the milk (HTST, UHT, sterilization) apparently does not affect its indoxylsulfate content. Indoxylsulfate concentrations in milk correlated positively with blood-serum indoxylsulfate content (r = 0.752, n = 20) and with the urea content of milk (r = 0.61, n = 12 pooled milks). Further research is suggested on the use of indoxylsulfate determinations as an aid to determine sweet whey added to dried skimmed milk, also as an analytical tool to differentiate bovine and sheep milks.     

Parents' implicit perceptions of dairy milk and plant-based milk alternatives

Dairy product consumption is motivated by both familiarity and habit. Milk consumption decreases with age, but milk consumption during childhood and adolescence increases the chances of lifetime milk consumption. Understanding how parents perceive dairy milk and other dairy foods further enables development of dairy-positive messaging that aligns with their perceptions. The objective of this research was to understand parent belief systems around fluid dairy milk and plant-based alternatives (PBA). This goal was accomplished by assessing parents' implicit attitudes toward dairy milk and PBA with an implicit bias exercise (n = 331), followed by qualitative interviews to understand explicitly stated purchase motivations and guided recall of information heard about dairy milk and PBA to better understand external influences on milk perception (n = 88). The majority of parents (73.4%) implicitly associated dairy milk with positive attributes compared with those with a positive association with PBA (13.8%) or with a neutral bias (12.7%). The stronger a parent's implicit bias toward PBA, the more likely they were to purchase these products either alongside or as a replacement for dairy milk. Eighty-five percent of parents in our study could recall drinking milk at home as a child, and 58% remembered encouragement from their parents to drink milk. However, only 38% encouraged their own children to drink milk (the majority, 55%, were neutral toward their children's milk consumption). Generally negative media messaging toward dairy milk and positive messaging toward PBA may contribute to this trend, even if consumers are not explicitly aware of their perception changes. Seventy-seven percent of parents felt generally confident in choosing dairy milk or PBA for their children. However, only 26% of parents felt that nothing about dairy milk or PBA information or messaging was confusing. Sources of uncertainty about dairy milk included hormones and antibiotics, animal welfare, ecological sustainability, potential contamination, and intolerances or allergies. By addressing the most commonly encountered and recalled concerns about milk from parents, dairy producers may be able to increase trust and implicit bias toward dairy milk compared with PBA.     

Indoxylsulfate in milk

Indoxylsulfate in 27 individual milk samples ranged from 25.4 to 111 μg/l (average 52.3 μg/l); pooled milk samples from 12 farms contained 81.1 μg/l (46.4–146 μg/l); the variation in indoxylsulfate concentration of dried skimmed milk over a period of one year amounted to 23%. This variability is likely attributable to regional and seasonal, and hence to feeding effects. The indoxylsulfate content of milk seems also to be dependent upon the degree of fermentation during processing of milk; yoghurt contained very low amounts of this component (6.4 μg/kg). On the other hand, heat treatment of the milk (HTST, UHT, sterilization) apparently does not affect its indoxylsulfate content. Indoxylsulfate concentrations in milk correlated positively with blood-serum indoxylsulfate content (r=0.752,n=20) and with the urea content of milk (r=0.61,n=12 pooled milks). Further research is suggested on the use of indoxylsulfate determinations as an aid to determine sweet whey added to dried skimmed milk, also as an analytical tool to differentiate bovine and sheep milks.