Milk should be taken to avoid the same service with the following drugs

Milk and there is interaction between many drugs , while taking action occurs , the drug may form a film on the surface of gastric mucosa , the film is to be digested, absorbed drugs have missed the best period , thus reducing the drug absorption and efficacy. Milk can be simultaneously active ingredients with some drugs adverse chemical or physical reactions , milk calcium , phosphorus, iron and medicine in easy organic  magnessium lactate  react chemically to produce insoluble and stable compounds and drugs subject to the milk destruction.
Antibiotics: inorganic metal ions in milk with quinolones ( norfloxacin like ) , tetracycline , oxytetracycline , erythromycin , metronidazole , etc. are combined to form an insoluble antibiotic chelate, the impact absorption, reduced antibacterial , to reduce the efficacy of the drug , or even complete failure .
Calcium Aluminum preparations : the protein in milk with calcium lactate , calcium gluconate , calcium and aluminum hydroxide ,  Sodium lactate  preparations to form clots, not only affect the absorption , but also increase the burden of gastrointestinal .
Iron preparations : Iron deficiency anemia is a common disease of women , children. Calcium in milk with iron absorption occurs in the duodenum site competition, lower efficacy, not taking iron milk while taking the drug .

"Live" probiotics may improve intestinal flora

Constipation serious impact on quality of life , the data show that by 2015 will exceed gastric colorectal become human health, " the first killer ." Therefore , to enhance the body immunity , promote gastrointestinal function perfect white-collar workers have become compulsory homework.
The study found that constipation crowd micro- ecological balance of intestinal flora was severely damaged , probiotics significantly reduced the number of harmful bacteria increased significantly . Sodium lactate  can adjust the intestinal flora , improve constipation. Bifidobacteria and lactobacilli can either kill harmful bacteria, decompose and discharge of toxic substances , cleaning the intestinal environment , can also produce lactic acid , acetic acid and other organic acids, promote intestinal peristalsis, improve constipation.
However , the role of the premise is that you take probiotics is not there , " activity" . Because probiotics are active lactic acid powder bacteria , must undergo the test of human gastric acid and bile , only to reach the intestine alive and still remain active after eating , can the human body " prebiotic ." However , the current market there are many probiotic drinks , wherein the probiotic composition contained few colonization in the intestine and can not be easily " inactivated ."

Continuous hydrolysis into maltose

It can form complexes with wheat starch , the protein network structure of the dough regulator and the relative layout of the starch , to promote a more stable mature dough , the water holding capacity and improve dough moisture dispersion , improve the finished appearance and prevent aging. Sodium lactate can hydrolyze the starch in the flour into small molecules and soluble starch, dextrin , maltose until the continuous hydrolysis into glucose to provide energy to the yeast growth and reproduction , to ensure the dough is normal, continuous fermentation , the bread volume and hematocrit up to standard, homogeneous internal texture and delicate . Vc effect on wheat lactic acid powder , so that one of the -SH bond into S-S bond , to promote the occurrence of crosslinking between the protein molecules , thereby improving the flexibility of the dough , the flour can be converted into glutathione oxidized , since the former is a protease activator, thus effectively suppressing the strength of the network structure of dough can affect protease activity.

So fully emulsify the ingredients

In the sausage, sausage , fish sausage , fish cake , canned meat ingredients used in the manufacture emulsifiers can fully emulsified , mixing, prevent fat segregation, but also improve the products, Sodium lactate  prevent product analysis of water , to avoid cooling shrinkage and hardening of the organization of the state to improve products , make our products more flexible and increase the whiteness of products , improve product tenderness , flavor improvement products , improve product quality ; magnessium lactate emulsifiers can also improve packaging films ( casings ) easy to peel resistance, short, in the amount of emulsifier can add meat product shelf life , taste and appearance, etc. is more important.

Natural pigment stability

More and more popular. However, Monascus red light stability is poor , the use of red yeast red colored meat products, especially low-temperature meat products, in storage or sales process, Zinc lactate  and oxidation due to fade . Average low temperature meat in freezer for about a week selling color faded to gray, is the reason.
Factors affecting the stability of natural pigments are mainly acid, alkali , temperature , oxidizing agents,buffered lactic acid , metal ions, lighting and so on. General monomers having color care when used alone . In the low usage conditions, protect the color of meat is not obvious ; dosage is too high, will increase costs and may affect product flavor.