Volume No.51 CONTENTS

No.1

Preparation of nano-cinnamon oil emulsion and its activity inhibition onCronobacter sakazaki…………………………………………（1·4）

Differences of volatile components in different lactation stages of human milk were analyzed based on HS/SPME-GC/MS …………（1·9）

Application of probiotics in patients with intestinal dysbiosis ……………………………………………………………………………（1·15）

Study on the physicochemical characteristics and flavor quality of UHT milk with quality deterioration during shelf life ………………（1·19）

Effects of cinnamon essential oil adding on the shelf quality of fresh milk ………………………………………………………………（1·26）

Regulation of miR-182 on lactose synthesis in dairy cow mammary epithelial cells ……………………………………………………（1·32）

Advances in research into formula for premature or low birth weight infants ……………………………………………………………（1·36）

Detection of contents and qualities for milk and dairy products based on multiple detection technology ………………………………（1·41）

Determination of five phospholipids in whey protein products by high performance liquid chromatography with a evaporative lightscattering detector …………………………………………………………………………………………………………………………（1·47）

Determination of 11 N-Nitroso compounds in milk by gas chromatography thermal analysis ……………………………………………（1·53）

Development of a new type of walnut yogurt ……………………………………………………………………………………………（1·57）

No.2

Fe3O4@ sodium alginate-chitosan immobilized lactase technology and its enzymatic properties …………………………………………（2·4）

Comparative study of lactopontin in cow milk and goat milk ……………………………………………………………………………（2·10）

Comparative study on the content of mineral elements in yak milk in different areas of Qinghai ………………………………………（2·15）

Antibiotic resistance ofBacillusspp. isolated from raw milk and the localization oftetLgene …………………………………………（2·21）

Study on cholesterol degradation characteristics of lactobacillusin vitro…………………………………………………………………（2·25）

Influence of packaging materials on the sensory and flavor quality of UHT milk ………………………………………………………（2·32）

Research progress of desensitization technology and detection methods of milk protein based on biological method …………………（2·40）

Research on microbiological challenge tests of food safety control ………………………………………………………………………（2·49）

Detection of lactoferrin in milk from various species exploring capillary gel electrophoresis with high throughput ……………………（2·54）

Study on the stability of antioxidant peptides in rubing cheese with different processing techniques ……………………………………（2·58）

No.3

Preparation andin vitrodigestion of bovine colostrum liposome …………………………………………………………………………（3·4）

Screening of lactic acid bacteria with low temperature tolerance and high aminopeptidase production and optimization of extraction method of aminopeptidase …………………………………………………………………………………………………………………（3·12）

Optimization of preparing milk protein concentrate derived peptides ……………………………………………………………………（3·18）

Effect of three fermented dairy products on anti-alcohol and liver protection of zebrafish ………………………………………………（3·23）

Screening of fermented strains for stirring yak fermented milk …………………………………………………………………………（3·27）

Effect of heat treatment on the foaming properties of whey protein concentrate and its application in coffee milk cover ………………（3·35）

Variation of active constituents and antioxidant activity in mulberry juice yoghourt during fermentation and storage period ……………（3·41）

Research progress on detection methods of A1/A2β-casein ……………………………………………………………………………（3·46）

Advances in the biological effects of bovine colostrum containing probiotics ……………………………………………………………（3·51）

Determination of chlorate and perchlorate in formula milk powder for special medical purposes by UPLC-MS / MS …………………（3·55）

Study on the development of rice milk beer ……………………………………………………………………………………………（3·61）

No.4

Effect ofLactobacillus PlantarumN3117 fermented milk on intestinal flora of diabetes rats treated with metformin ………………………（4·4）

Effect of dominant strains of Tibetan kefir on fermented milk quality based on deficiency recombination experiments …………………（4·11）

Preparation of milk oligosaccharide chewable tablets and its regulatory effect on immune function of zebrafish …………………………（4·17）

Screening of uric acid-lowering probiotics and its applications in yogurt production ……………………………………………………（4·23）

Storage characteristics and shelf life prediction of concentrated milk ……………………………………………………………………（4·29）

Research progress of Vitamin E in human milk and its health effects on infants …………………………………………………………（4·35）

Analysis on governance efficiency and influencing factors of large-scale dairy farms ……………………………………………………（4·41）

Determination of 6 kinds of flavor enhancers in liquid milk by high performance liquid chromatography ………………………………（4·46）

Evaluation of uncertainty in determination of chlchlorite and perchlorate in infant formula by HPLC-MS/MS ………………………（4·52）

Research on risk management and control of testing laboratory in dairy enterprises ……………………………………………………（4·59）

No.5

Effects of prebiotic compound preparations on intestinal microbes and short-chain fatty acids in mice ……………………………………（5·4）

Optimization of monolayer artificial milk fat globule membrane extraction process ………………………………………………………（5·9）

Research on the enzymolysis flavor quality effect of milk fat ……………………………………………………………………………（5·14）

Prevalence of antibiotic resistance and location of resistance genes inLactobacillusisolated from commercial yogurt ……………………（5·21）

Research on glycemic index of the formula milk powder and its association with nutrients ……………………………………………（5·25）

Isolation and identification of lactic acid bacteria from traditional fermented milk in Inner Mongolia …………………………………（5·31）

Research progress on quality and safety detection technologies of dairy and dairy products ……………………………………………（5·36）

Cost-efficiency analysis of dairy breeding in Hebei province based on DEA model ……………………………………………………（5·44）

Determination of isomaltose,isomaltotriose,panose in formulated milk powder and solid beverages by high performance ion exchange chromatography…………………………………………………………………………………………………………………（5·50）

UPLC-MS-MS method for determination of estrogen in milk …………………………………………………………………………（5·55）

Research on the processing technology of brown whey cheese……………………………………………………………………………（5·59）

No.6

Effect of milk fat globule membrane protein from yak butter onBifidobacteriumproliferation ……………………………………………（6·4）

Effect of freeze-thaw treatment on the composition and stability of yak milk casein micelles …………………………………………（6·10）

Effect ofLactobacillus helveticuson antioxidant capacity of fermented yak milk ………………………………………………………（6·14）

Screening and identification of homozygous genotypes ofβ-casein A2 from the plateau jersey cattle …………………………………（6·21）

Screening of yeasts in fermented camel milk in Altay for tolerance analysis ………………………………………………………………（6·27）

Research progress on nutritional composition and processing technology in horse and donkey milk ……………………………………（6·32）

Research progress on the preparation of edible membranes from whey protein …………………………………………………………（6·40）

Research progress on the effect of milk protein on intestinal microflora …………………………………………………………………（6·45）

Detection of Xinjiang special milk adulteration cow milk by native polyacrylamide gel electrophoresis …………………………………（6·50）

Validation studies for determination of lead, chromium, mercury and arsenic content in milk by ICP-MS ……………………………（6·57）

No.7

Purification of lactosucrose based on membrane separation technology and its effect on intestinal microflora ……………………………（7·4）

Study on the polymorphism of camel milk whey protein …………………………………………………………………………………（7·11）

Screening of lactic acid bacteria with high inhibitory activity on ACE and application in dairy products ………………………………（7·18）

Analysis of free amino acids and volatile flavor components in Dendrobium officinale fermented milk …………………………………（7·23）

Optimization of enzymolysis conditions for simultaneous determination ofβ-casein A1 and A2 by response surface methodology ……（7·28）

Effect of forward osmosis membrane concentration on the retention rate of heat-sensitive proteins ……………………………………（7·35）

Study on improving temperature tolerance of processed cheese by ultra-high pressure technology ……………………………………（7·41）

Advances in the application of whey protein in clinical enteral nutrition ………………………………………………………………（7·45）

Analysis of articles and influence in China Dairy Industry from 2012 to 2021 ……………………………………………………………（7·52）

Rapid determination of hydrogen peroxide in liquid milk based on cytochrome C dual-channel ratiometric biosensor ………………（7·56）

Study on the rapid determination of multi elements in infant formula ……………………………………………………………………（7·60）

No.8

Effect ofLactobacillus rhamnosusLV108 with immunomodulatory function on fecal flora and its metabolites in rats ………………………（8·4）

In vitrohypoglycemic activity evaluation of lactic acid bacteria fermented milk from Altay traditional sour camel milk …………………（8·12）

Prevention and treatment effect on dental caries ofLactobacillus plantarumHCS03-001 ………………………………………………（8·20）

Study ofLactobacillus plantarumisolated from traditional fermented dairy products in Tibet with the function of preventing dental caries ………………………………………………………………………………………………………………………………………（8·25）

Research progress of Lactoferrin in adjuvant treatment of COVID-19 …………………………………………………………………（8·29）

Progress in research and application of formula food for special medical purposes in inflammatory bowel disease ………………………（8·37）

Rapid detection method of lactic acid bacteria number in fermented milk by near infrared spectroscopy ………………………………（8·44）

Determination of three nitroimidazoles and their metabolites in dairy products by ultra-high performance liquid chromatography-tandem mass spectrometry …………………………………………………………………………………………………………………………（8·51）

Process research and quality testing of fresh cheese ball ……………………………………………………………………………………（8·57）

No.9

Effect of heat treatment on Maillard products and volatile flavor substances in goat milk and camel milk …………………………………（9·4）

Preparation and properties of lipase microcapsules …………………………………………………………………………………………（9·10）

Effects of xylooligosaccharide on the properties of glycosylated whey protein gels ………………………………………………………（9·15）

Impact of different ripening times on mongolian barrel-fermented cheese flavor …………………………………………………………（9·21）

Isolation and identification of bacillus in abnormal raw milk in Aksu area ………………………………………………………………（9·27）

Research progress on the effect of heat treatment on bioactive substances in milk ………………………………………………………（9·32）

Research progress on antitumor activity of exopolysaccharides by lactic acid bacteria ……………………………………………………（9·36）

Flavor metabolism and flavor-related research progress in fermented butter ………………………………………………………………（9·41）

Determination ofβ-galactosidaseactivity in special modified milk powder by ONPG method based on water-methanol system ………（9·47）

Verification and analysis of protein determination ability in milk …………………………………………………………………………（9·52）

Results and analysis of blind sample examination of determination of aflatoxin M1 in milk powder ……………………………………（9·56）

Application ofL. helveticusAJT with broad-spectrum antibacterial activity in fermented milk …………………………………………（9·60）

No.10

Analysis of microorganisms associated with quality deterioration of UHT sterilized milk based on high-throughput sequencing ………（10·4）

Effect of different mixed fermentation methods on storage quality of fermented soymilk ………………………………………………（10·15）

Alleviative effect on ulcerative colitis ofLactobacillus paracaseiZZ102 isolated from yak milk …………………………………………（10·21）

Antioxidant activities and flavor characteristics of barley grass yogurt ……………………………………………………………………（10·26）

Study on key factors influencing the reconstitution of infant formula ……………………………………………………………………（10·32）

Study on changes of nutrients in liquid formula food for special medical purposes during shelf life ……………………………………（10·38）

Progress in typing methods forCronobacterspp. …………………………………………………………………………………………（10·42）

Comparison of current dairy classification systems in China ……………………………………………………………………………（10·49）

Rapid electrophoretic migration detection of non-thermally denatured lactoferrin content in camel milk and dairy products …………（10·56）

Rapid determination of Co (II) in infant food based on microwave digestion-gold nanostar colorimetry ………………………………（10·60）

No.11

Comparison of lipid composition in human milk and infant formula under new national standard ………………………………………（11·4）

Protein omics study on colostrum and mature milk of guanzhong dairy goat based on TMT technology ………………………………（11·11）

Effect of physically modified whey protein isolate on the odor of goat milk ……………………………………………………………（11·16）

Screening of milk oligopeptides based on computer technology and antioxidant activity determination ………………………………（11·22）

Study on the preparation of colostrum basic protein ……………………………………………………………………………………（11·28）

Research progress on the structure and function of milk-derived N-glycans …………………………………………………………（11·34）

Enzymes in milk and dairy products and their effects on key quality ……………………………………………………………………（11·40）

Relationship between low mineralization of bovine milk casein micelles and gastrointestinal digestion of protein in infants …………………………………………………………………………………………………………………………（11·47）

Determination of Vitamin A and Vitamin E in formula milk powder by ultra high performance liquid chromatography coupled with a large volume flow cell fluorescence detector ……………………………………………………………………………………………（11·52）

Determination of lactulose in different dairy products by enzymatic method ……………………………………………………………（11·58）

Determination of protein content in milk powder by dumas combustion method ………………………………………………………（11·61）

No.12

Metabonomic analysis ofLactobacillus plantarumfermented milk added with GOS and its intestinal flora regulatory activity ……………（12·4）

Effect of conjugated linoleic acid on particle size and phosphatidylcholine content of milk fat globules …………………………………（12·11）

Effect of lactoferrin on high-fat diet induced hepatic cholesterol accumulation in rats …………………………………………………（12·16）

Study on stability of special formula for infant during accelerated tests …………………………………………………………………（12·20）

Comparative analysis of two different membrane separation methods for goat milk casein ………………………………………………（12·24）

Effect of liquid formula milk on the visual health and growth of preschool children ……………………………………………………（12·31）

Study on dairy-derived yeast species and their effects on dairy products …………………………………………………………………（12·36）

Research progress of A2 milk and screening and cultivation of upstream milk sources …………………………………………………（12·43）

Colorimetric biosensor based on porous gold @ platinum nanocatalysts for detection of Salmonella typhimurium in milk ……………（12·48）

Detection ofCronobacterspp in milk powder by CRISPR / Cas12b and LAMP…………………………………………………………（12·54）