As breast milk substitutes, product from cow milk seems to be the best alternative food for infant.

Studies were conducted on manufacture of high protein dried milk from wheat embryo syrup and cow milk mixtures.

研究了用麦胚浆液与牛乳混合生产高蛋白奶粉的方法。

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Effect of applying ultrasonic-milk-analyzer for detecting composition of cow milk adulterated with table salt and sugar

超声乳成份分析仪对牛乳掺盐和糖的检测效果

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There are still some significant differences between human milk and cow milk in protein, fat andlactose.

牛乳与人乳相比，蛋白质、脂肪和乳糖在含量和组成上都有较大的差异。

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Effect of Calcium Fortified Soymilk and Cow Milk on Bone Metabolism in Postmenopausal Women in Shanghai

牛奶和钙强化豆浆对上海市绝经后妇女骨代谢的影响

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Healthy Functions of Glycoproteins in Cow Milk

牛乳中糖蛋白的保健功能

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Studies on Cow Milk Fermentation by Bifidobacterium

双歧杆菌牛乳发酵的研究

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The Content Change of Cu, Fe and Zn in Breast Milk and Comparison with the Cow Milk

母乳中铜、铁、锌含量的动态变化及其与牛乳的比较

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Made of unpasteurized cow milk, goat milk or lamb milk.

由未经处理的牛奶、山羊奶或者羊奶制成。

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Therefore, the heat stability of camel milk IgG was higher than cow milk IgG.

因此，驼乳IgG的热稳定性比牛乳IgG的热稳定性高。

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Studies on Rheologic Properties of Cow Milk

牛奶流变性能研究

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The Analysis and Comparison on the Main Free Amino Acid Components in Fresh Human Being Milk and Cow Milk

鲜人乳和鲜牛乳中主要游离氨基酸成分的分析比较

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Progress Review on Major Allergens of Cow Milk

牛乳中主要过敏原的研究进展

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Determination of Orotic Acid in Cow Milk by Supercritical Fluid Chromatography

超临界流体色谱测定牛奶中乳清酸的含量

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Study on the depletion of amoxicillin residues in the cow milk

牛奶中阿莫西林残留的检测及其消除规律的研究

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Application of mixture design to optimizing compound emulsifiers for ultra-high temperature cow milk

基于混料设计优化超高温灭菌乳复配乳化剂

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Investigation on Hygienic Quality of Cow Milk Sold in Baotou City

包头市售牛乳卫生质量调查

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Study on Enhancing the Output of Cow Milk by Chinese Herb Feed Additive

中草药饲料添加剂提高奶牛产奶量效果研究

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The current situation and trend of research and exploit of deep products of cow milk

牛乳高端产品研究开发现状与发展趋势

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Dietary Factors on Dairy Cow Milk Production and Quality

奶牛日粮因素对乳产量及品质的影响

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Studies on Mixed Cheese Making by Soybean Milk and Cow Milk

豆奶、牛奶混合型干酪的研制

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