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)

一、实验目的 1. 学习胰蛋白酶的纯化及其结晶的基本方法。 2. 学习用紫外法测定酶活性，搞清酶活性与比活性的概念

一、实验目的 1. 了解凝胶层析的原理及其应用。 2. 通过测定蛋白质分子量的训练，初步掌握凝胶层析技术

《临床生物化学》课程教学资源（作业习题）第一章 绪论（答案）

《临床生物化学》课程教学资源（作业习题）第一章 绪论（题目）

一、实验目的 了解等电聚焦的原理。通过蛋白质等电点的测定，掌握聚丙烯酰胺凝胶垂直管式等电聚焦电泳技术

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

General references on dairy chemistry 1 Production and utilization of milk 1. 1 Introduction 1. 3 Classification of mammal 1.4 Structure and development of

1. Rodney F. Boyer, Modern Experimental Biochemistry, Addison-Wesley Publishing Company, Inc., 2000. 2. Keith Wilson and John M. Walker, Principles and techniques of practical biochemistry, Fourth edition, Cambridge University Press, 1994

A/B milk and yoghurt, 428 atto Abbe refractometer. 458 Apo-lactoferrin, 364 of cheese. 4 Apparent viscosity, 454, 455 djunct starters, 41 Arachidonic acid, 142 attenuated lactic acid bacteria, 418 Arteriovenous difference studies. 2( elevated ripening temperature, 41 Arthrobacter spp, 407