Milk has been the subject of scientific study for about 150 years and consequently, is probably the best characterized, in chemical terms, of our major foods. It is probably also the most complicated and serves as the raw material for a very large and diverse family of food products. Dairy science

第一节 物质代谢的特点(自学) 第二节 物质代谢的相互联系 第四节 代谢调节

第一节 嘌呤核苷酸的代谢 第二节 嘧啶核苷酸的代谢

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第一节 癌基因 第二节 抑癌基因 第三节 生长因子

In modern dairy technology, milk is almost always subjected to a heat treatment; typical examples are: Thermization e.g.65°℃×15s Pasteurization LTLT (low temperature, long time) 63C 30 min HTST(high temperature, short time) 15s Forewarming(for sterilization)

The salts of milk are mainly the phosphates, citrates, chlorides, sulphates, carbonates and bicarbonates of sodium, potassium, calcium and mag- nesium. Approximately 20 other elements are found in milk in trace amounts, including copper, iron, silicon, zinc and iodine. Strictly speaking

Normal bovine milk contains about 3. 5% protein. The conce changes significantly during lactation, especially during the first ft post-partum(Figure 4. 1); the greatest change occurs in the whey fraction(Figure 4.2). The natural function of milk proteins is to supply

第一节 真核基因的结构与功能 第二节 真核基因组的结构与功能 The Structure and Function of Eukaryote Genome

一、物质代谢的相互关系 二、 物质代谢的调节和控制 —细胞内调节，激素调节，神经调节，环境条件对代谢过程的影响