牦牛乳

冷冻干燥/微波消解/ICP-MS法测定牦牛乳中的微量元素

Freeze-drying and Microwave Digestion Followed by ICP-MS for the Determination of Trace Elements of Yak Milk

牦牛乳的凝乳性质研究

Coagulation Properties of Yak Milk

牦牛乳中Ca、K、Mg、P的含量

Concentrations of Calcium , Potassium , Magnesium and Phosphorus in Yak Milk

高效液相色谱法测定白牦牛乳中VA和VE的含量

Study on content determination of vitamin A and E in white yak ′ s milk by HPLC

青海牦牛乳中α（S1）-酪蛋白的电泳研究

Electrophoretic investigation on α _ ( S1 ) - Casein in milk of yak in Qinghai province

牦牛乳生产Mozzarella奶酪的技术研究

Study on Technique of Mozzarella Cheese Manufactured Using Yak Milk

试验采用同时蒸馏萃取（SDE）法提取牦牛乳软质干酪挥发性风味物质。

The flavor compounds in Yak ` s milk soft cheese were extracted by simultaneous distillation-extraction ( SDE ) equipment .

对201头青海牦牛乳中αS1酪蛋白（αS1CN）进行了电泳分析。

The α _ ( S1 ) - Casein (α _ ( S1 ) - CN ) was investigated in milk of 201 yaks in Qinghai province by electrophoresis .

泌乳一年以上的半奶牦牛乳中γ>和AKP活力极显著高于全奶牦牛（P<0.01）。

The activity of γ & GT and AKP in the milk of half-milk Female yaks , which have been lactating over one year , were higher than those of whole milk female yaks ( P < 0.01 ) .

牦牛乳中几种酶活力的研究

Studies on the Activity of Enzymes in the Milk of Yak

1/2野血牦牛乳蛋白多态性的研究

Studies on Polymorphism of Milk Protein in Half Wild Blood Yak

青海牦牛乳蛋白的多态性和基因分化

Polymorphism and gene differentiation of milk protein in Qinghai Yaks

牦牛乳脂肪酸结构与功能特性分析

Study on the Structure and Speciality of Fatty Acids of Yak Milk

甘肃牦牛乳蛋白遗传多样性的研究

Genetic Variations of Yaks in Gansu : Inferred from Their Milk Protein Polymorphisms

高原型牦牛乳蛋白的多态性

Polymorphism of Milk Protein in Yak of Plateau Breed-group

利用β-乳球蛋白遗传变异体检测牦牛乳中的普通牛乳

Detection of bovine milk in yak milk utilizing β - lactoglobulin genetic variants

白牦牛乳营养成分及风味物质分析

Analysis of the nutritional components and flavorous substances of white yak 's milk

甘肃天祝放牧白牦牛乳营养成分及脂肪酸研究

The Study of Milk Nutrient Component and Fatty Acid of Pastured White Yak in Tianzhu , Gansu

目的：分析白牦牛乳营养成分及风味物质。

Objective : To analyse the nutritional components and flavorous substance of the white yak , s milk .

该研究也为开展以牦牛乳球蛋白基因5′调控区为启动子的乳腺生物反应器研究准备了条件。

This study also set basis for the development of mammary gland bioreactors with the 5 ′ regulatory region of yak lactoglobulin gene as promoter .

结论：牦牛乳相对于牛乳具有更高的营养价值，在开发高营养系列产品时更具市场潜力。

Conclusion : Yak milk has the higher nutrition than milk , and has bigger market potential when is empoldered into some products with high nutritional value .

云南牦牛乳球蛋白基因5′调控区序列与奶牛的序列相比有38个碱基的差异，两者之间的同源性为97.3%。

There were 38 nucleotides mutation in the 5 ′ regulatory region of lactoglobulin gene between dairy cow and Yunnan yak , the homology was 97.3 % .

在牦牛乳中加入5%￣30%的普通牛乳，采用等电点沉淀法制备乳清，然后用聚丙烯酰胺凝胶电泳分离乳清蛋白。

Bovine milk was added to yak milk at the ratios from 5 % to 30 % , and whey was prepared using isoelectronic point precipitation method . Whey proteins were separated with native polyacrylamide gel electrophoresis .

试验结合感官评价得出牦牛乳软质干酪最佳成熟时间为3个月，最佳成熟温度为10℃。

Combined with sensory evaluation of Yak ` s milk soft cheese obtaining the best maturity time was 3 months , in 10 ℃ storage conditions , a good mature cheese sensory characteristics and moderate hardness . 3 .

本试验以甘南牧区新鲜牦牛乳为原料制作软质干酪，优化了牦牛乳软质干酪的加工工艺，研究其在不同成熟温度下成熟过程理化指标的变化规律和挥发性风味物质的变化。

Soft cheese was made from Yak ` s milk in Gannan pasturing area , and its processing technics were optimized . Analysis the physicochemical determinations and volatile flavor compounds change regular pattern with different ripening temperature and time .

牦牛乳是一种富含蛋白质、脂肪、乳糖等营养物质的乳源，被称为天然的浓缩乳。乳中微量蛋白质的组成与浓度受遗传因素及多种内在因素的影响。

Yak milk is characterized as naturally concentrated milk for its richness nutrients such as proteins , fat and lactose , etc. The compositions and contents of minor proteins in the milk are affected by genetic and other internal factors .

半奶牦牛乳的生化组成与处于泌乳后期牦牛的乳相比有相似之处，但也有一些明显的差异，提示半奶牦牛处于特殊的泌乳阶段。

Half lactating yak resembled yak of late stage of lactation in their biochemical composition of milk , however , significant differences were also observed , which indicated that the former was in a special stage of lactation quite different from dairy cow .

本研究以牦牛乳干酪素为原料，分离得到纯度为74.2%的α-酪蛋白组分和纯度为75.0%的β-酪蛋白组分，其得率分别为69.5%和26.5%。

In this study , an modified urea method was used to selectively separate α - casein and β - casein from yak casein . The rate of purity was 74.2 % and 75.0 % and the rate of yield was 69.5 % and 26.5 % respectively .

从甘肃牧区（甘南、天祝以及肃南）的牧民家庭中采集12份传统发酵牦牛乳进行乳酸菌的分离鉴定以及优良菌株的筛选研究。

In this study , lactic acid bacteria ( LAB ) which were isolated from 12 samples of traditional fermented yak milk from the herdsmen ′ s homes in Pastorals of Gansu Province ( Gannan , Tianzhu and Sunan ), were identified and then screened for the super strains .

采用先进的微生物测定方法，对白牦牛肉乳原料及其食品进行肠道致病菌、真菌污染及其毒素残留状况分析。

It also adopts advanced microbe assay method to mensurate pathogenic microbes and toxin pollution in meat and milk of white yak .