Pure lactic acid is a colorless liquid, is a colorless to pale yellow liquid. Odorless, hygroscopic. The relative density of 1.2060 (25/4 ℃). Melting point 18 ℃. Boiling point 122 ℃ (2kPa). Refractive index nD (20 ℃) ??1.4392. With water, ethanol, glycerin, insoluble in chloroform, carbon disulfide and petroleum ether. Heating under normal pressure, concentrated to 50%, part of the anhydride into milk, thus products often contain 10% -15% of the milk anhydride.
2014年1月16日星期四
Milk-derived peptides and functional low
Functional probiotic milk-derived bioactive peptides and functional basic theoretical research oligosaccharides functional factors , focusing first system for high cholesterol, high blood sugar , Ethyl lactate lactose intolerance , osteoporosis, and sleep disorders , such as different consumer groups proposed seven kinds of dairy products feature enhanced strategy , and by the Nanjing Medical University and Shanghai Preventive Medicine Research Institute and other authoritative testing organizations completed the effectiveness of verification , including six kinds of functional dairy foods to get a certificate of health issued by the Ministry of Health , the capture of the five functional dairy industrial application of key technologies,buffered lactic acid kinds of different consumer groups for functional dairy products, and large-scale industrial production, has achieved remarkable economic and social benefits , access to the Shanghai Science and Technology progress Award.
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