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Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Science & Technology of Food Industry is the property of Science & Technology of Food Industry Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

A method for the simultaneous determination of benzimidazoles and their metabolites in dairy products was established using ultra high performance liquid chromatography-tandem mass spectrometry (MS). After extracting the samples with acetonitrile containing 0.2% formic acid, the extracts were centrifuged and purified by solid phase extraction column, and then separated by UPLC HSS T3 chromatographic column, determined in multi reaction monitoring (MRM) method with a positive ESI mode. The results showed that the linear correlation coefficient (r) within the range of 1.0~50 μg/L was greater than 0.995 (except for triclabendazole, which was 0.9578). The method had a limit of detection (LOD) (S/N=3) of 0.002 mg/kg (except for albendazole-2-aminosulfone, thiabendazole, and thiabendazole-5-hydroxy, which were 0.003 mg/kg). The limit of quantitation (LOQ) (S/N=10) was 0.005 mg/kg (except for albendazole-2-aminosulfone, thiabendazole, and thiabendazole-5-hydroxy, which were 0.010 mg/kg). The recoveries at three spiked levels of 0.005, 0.01 and 0.05 mg/kg ranged from 62.5% to 117.6%, with relative standard deviations (RSD) between 1.92% and 12.17%. The method is simple to operate, highly sensitive, and suitable for the quantitative analysis of benzimidazoles and their metabolites in dairy products.

Cold plasma (or non-thermal plasma) is one of the popular non-thermal processing technologies in recent years. Cold plasma technology is expected to be used as a rapid non-thermal sterilization technology in dairy processing. However, an unoptimized cold plasma process may lead to quality deterioration of dairy products, such as lipid oxidation and odor generation. Therefore, this article provides a review of the classification and mechanism of cold plasma sterilization technology and its potential impact on dairy products, with the aim of offering theoretical support for the application of cold plasma sterilization technology in the dairy industry. Future studies on cold plasma need to consider the preservation of the quality and sensory acceptability of dairy products while effectively inactivating microorganisms.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As a functional substitute for sugar, isomaltulose has similar flavor, physical, and chemical properties as sucrose. Isomaltulose is stable in terms of acid resistance, microbial fermentation, and crystal structure, and has relatively low hygroscopicity and solubility, making it suitable for use in different food formulations. Furthermore, several studies have demonstrated its safety and tolerability in subchronic toxicity, embryotoxicity, mutagenicity, and human studies. The production methods of isomaltulose domestically and internationally are predominantly consistent, utilizing reproducible immobilized microbial transformation or highly catalyzed immobilized enzymatic conversion, followed by purification through recrystallization. The resulting products can be quantitatively detected using high performance liquid chromatography. Isomaltulose has a low glycemic index, low caries potential, and relatively slow digestion and absorption. In addition, it improves insulin responses, prebiotic properties, and regulates the intestinal flora. Extensive research has been conducted on the practical utilization of isomaltulose in foods for special medical purposes (FSMP), children's foods, general foods (including dairy products and cereal products), and nutritional sports foods. This study evaluates current regulatory policies and integrates their findings to propose recommendations for re-evaluating the dual identity of isomaltulose in its application as a food additives and as a potential new food ingredient. [ABSTRACT FROM AUTHOR]

A method for the simultaneous determination of benzimidazoles and their metabolites in dairy products was established using ultra high performance liquid chromatography-tandem mass spectrometry (MS). After extracting the samples with acetonitrile containing 0.2% formic acid, the extracts were centrifuged and purified by solid phase extraction column, and then separated by UPLC HSS T3 chromatographic column, determined in multi reaction monitoring (MRM) method with a positive ESI mode. The results showed that the linear correlation coefficient (r) within the range of 1.0-50 μg/L was greater than 0.995 (except for triclabendazole, which was 0.9578). The method had a limit of detection (LOD) (S/N=3) of 0.002 mg/kg (except for albendazole-2-aminosulfone, thiabendazole, and thiabendazole-5-hydroxy, which were 0.003 mg/kg). The limit of quantitation (LOQ) (S/N=10) was 0.005 mg/kg (except for albendazole-2-aminosulfone, thiabendazole, and thiabendazole-5-hydroxy, which were 0.010 mg/kg). The recoveries at three spiked levels of 0.005, 0.01 and 0.05 mg/kg ranged from 62.5% to 117.6%, with relative standard deviations (RSD) between 1.92% and 12.17%. The method is simple to operate, highly sensitive, and suitable for the quantitative analysis of benzimidazoles and their metabolites in dairy products. [ABSTRACT FROM AUTHOR]

Nanobody has become an important tool for immunoassays because of its stability, specificity, and ease of expression. To monitor the aflatoxin M1 in dairy products, the anti-AFM1 nanobody, named M6, selected from the Bactrian camel AFM1 immune library, evaluated its properties, and developed an indirect competitive enzyme-linked immunosorbent assay (icELISA). After optimizing the parameters, including the blocking method, methanol concentrations, pH values, and ionic strength in the reaction system, a standard competitive inhibition curve was established, and methodological specificity and accuracy was verified. Results showed that Nb-M6 had a good affinity and thermal stability, the limit of detection (LOD) of Nb-icELISA was 0.111 ng/ mL, and the half maximal inhibitory concentration (IC50) was 1.498 ng/ mL. The recoveries of dairy products spiked were 89.8% - 104.1%, which were in agreement with the high-performance liquid chromatography (HPLC). The Nb-icELISA is simple, convenient and can be applied to batch screening of AFM1 in dairy products. [ABSTRACT FROM AUTHOR]

Inner Mongolia traditional dairy products are high quality medium for lactic acid bacteria. In order to preserve lactic acid bacteria resources in camel dairy products in Alxa region of Inner Mongolia and study the microbial diversity, the pure culture method and metagomic sequencing technology were respectively used to evaluate and preserve. Metage-nomic results showed that the microbial diversity of fresh camel milk was significantly higher than that of sour camel milk, and 157 species were identified from 18 samples. Lactococcus lactis (13.22% ) and Acinetobacter guillouiae (10.65%) were the dominant species. The dominant species were Lactobacillus helveticus (72.66%), Lactobacillus kefi-ranofaciens (8.32%) and Lactococcus lactis (4.28%). A total of 121 strains of Lactobacillus were further isolated from the samples by pure culture and identified as 14 species of 4 genera, in which the dominant specie of fresh camel milk is Lactococcus lactis (62.00%). The dominant species were the Lactobacillus helveticus (40.00%) and the Lactobacillus ke-firanofaciens (19.00%), which were consistent with the metapomic results. The combination of metagomic sequencing and pure culture method effectively realized the microbial diversity analysis and Lactobacillus resource mining of camel milk samples, providing a theoretical basis for the industrial production of camel milk and the utilization of lactobacillus resources. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Fermented milk has a long history of being fermented by lactic acid bacteria. Fermented milk contains many elements, including protein, minerals, and vitamins. Fermented milk is gaining more and more attention from customers as people's desire for a high quality of life improves. Most of the fermented milk on the market today are prepared with single strains or traditional lactic acid bacteria (Streptococcus thermophilus and Lactobacillus bulgaricus) as fermenting agents. However, this production method results in issues like an excessively long fermentation time, a mildly inferior taste, and poor stability. Compound strains have recently gained attention in the field of fermented milk preparation. By utilizing interactions and synergies between various strains, it is possible to increase the quantity and diversity of metabolites, enhancing the quality and functional properties of fermented milk and compensating for some of the shortcomings of conventional fermented milk in terms of product morphology and sensory experience. This study examines how complexing strains have accelerated pH reduction, improved the product's sensory qualities, rheological characteristics, and water-holding capacity, as well as increased their capacity for lipid-lowering, anti-inflammatory, antioxidant, and bacteriostatic effects. Finally, the future research paths for fermented milk innovation are intended to offer suggestions for the diverse, functionalized, and precise production of fermented milk. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, milk allergy has attracted more and more attention because of its increasing incidence and in-depth research on it. The glycosylation modification of milk proteins not only can improve the functional properties of dairy products, but also reduce the allergenicity of dairy products by destroying or shielding the epitope of allergen proteins. This modification has found applications in various fields such as food flavor, antioxidants and carriers. This paper introduces common glycosylation reactions in the dairy industry, discusses their advantages and disadvantages and the pattern of changes in functional properties and allergenicity of milk proteins after glycosylation, and summarizes the methods to avoid the negative effects of glycosylation reactions. This review provides a reference for the research, development and application of glycosylation modification in milk allergy and dairy processing.

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Condensed milk products are common dairy products in the Chinese market and international trade. With the development of dairy industry and the emergence of new products， the contents of commodity standards are constantly being revised and updated. By comparing the content and management logic of domestic and international standards， it is helpful to learn from the standards management experience of other countries and constantly improve our standards. A review of the development and evolution of China’s national standards for concentrated milk products was performed. The regulations and standards of concentrated milk products from relevant international organizations， countries， and regions were compared and analyzed. Commodity standards from the Codex Alimentarius Commission and relevant mandatory standards and regulations from the European Union， the United States， Canada， Japan， the Republic of Korea， Australia， and New Zealand were collecting and summarized. The comparisons and analyses focused on the similarities and differences in terminology， definitions， categorization-relevant indices， and labeling requirements of various concentrated milk products under different commodity standards. The definition of evaporated milk， the product properties and composition requirements of concentrated milk， and the corresponding relations between the terms of various concentrated milk products were researched and discussed. Management suggestions and key points regarding the updating of condensed milk standards are provided to support standard management activities in China.

ObjectiveThe market regulation administration completes the supervision of food production license enterprises through the system inspection of food production enterprise.MethodsThis article analyzes the internal problems of modern dairy product production enterprises through the system inspection of 26 dairy product production enterprises in Guangdong Province and finds the causes through the trend of problem risk discovery.ResultsThrough problem rectification，strengthen the implementation of corporate responsibility and strengthen quality and safety management by regulatory administration.ConclusionThe system inspection of food production enterprises is an effective measure to strengthen process monitoring，problem discovery and risk control.

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Phytosterols are among the most important plant sterol compounds. This study was conducted to identify and determine the amount of phytosterols in distributed yogurts in Tehran by gas chromatography method without derivatization. A total of 60 yogurt samples, including 20 pasteurized high -fat yogurt samples, 20 pasteurized cream yogurt samples, and 20 traditional high -fat yogurt samples, were collected randomly from dairy product supply centers in Tehran from January to March 2022. Then, the amount of cholesterol and four phytosterol compounds including brassicasterol, campesterol, stigmasterol, and beta -sitosterol in yogurt samples were determined using gas chromatography assay without derivatization. The results showed that the total sterols in high -fat, creamy, and traditional yogurt samples were 504.08±55.79, 816.21±51.87, and 332.8±41.22 mg/100mL, respectively. The highest and lowest percentage of cholesterol belongs to cream (%54.75±065) and traditional yogurt (%46.57±0.65), respectively(p<0.05). Also, the highest percentage of phytosterol belongs to traditional yogurt(%54.75±065) and there was a significant difference with other yogurts(p<0.05). The results also showed that the total phytosterols were more than the permissible limit of the national standard (3%) in all samples. According to the results, phytosterols are used in various yogurts distributed in Tehran, which is against the national standard of Iran. Therefore, periodic and regular evaluation of phytosterols in distributed yogurts should be done throughout the year by regulatory bodies and prevent the violation of consumers' rights. [ABSTRACT FROM AUTHOR]

High hydrostatic pressure (HHP) technology is an important non-thermal physical technology with low energy consumption, no pollution, high efficiency and almost no effect on food quality. Therefore, it has a better application prospect in food processing. As a food for daily consumption, milk and dairy products are rich in nutrient composition and also have many beneficial physiological functions, which are of great value for improving human health and preventing diseases. This paper systematically summarizes the characteristics, mechanisms, and applications of HHP technology in dairy products in recent years. It aims to provide some theoretical reference for the application of HHP technology in scientific research and food processing.

Osteoporosis afflicts 200 million patients worldwide. With the aging of the global population, the incidence of osteoporosis will continue to increase, and the prevention of osteoporosis has become an urgent problem in the field of public health. This paper analyzes the mechanisms by which milk and dairy products as well as their components such as minerals, vitamins, protein, fat and lactose modulate the intestinal flora and in turn affect calcium absorption and bone health. The interventional effects of dairy products fortified with vitamin D, prebiotics and/or probiotics in different populations and their effect in reducing the risk of osteoporosis are reviewed. The interventional effects of dairy products and plant-based milk are compared. This review hopes to provide a scientific reference for precision intervention with dairy products to improve bone health.

The approach combining ultra-high performance liquid chromatography with tandem mass spectrometry (UPLC-MS/MS) for determining hyaluronic acid in dairy products was proposed in this study. The samples were degraded by hyaluronidase, diluted with acetonitrile, and then purified by PRIME HLB cartridge. The analysis was conducted on a BEH Amide column (2.1 mm×100 mm, 1.7 μm) by gradient elution using 0.2% concentration of aqueous ammonia solution and acetonitrile (containing 0.2% ammonia) as mobile phases. Qualification was achieved by negative electrospray ionization with multiple reaction monitoring (MRM). Meanwhile, the external standard method for quantitation was applied. In accordance with the results, the recoveries of hyaluronic acid in dairy products were 91.4%~106.2%, and RSDs were 2.3%~6.7% at the addition levels of 0.5~200 mg/kg. Presumably, with a limit of quantification of 0.5 mg/kg, the demonstrated method was easy and feasible for quantifying the hyaluronic acid in dairy products. This method was used to detect commercially dairy products, and the tested samples meet the standard requirements.

ObjectiveAn ultra-high performance liquid chromatography-tandem mass spectrometric （UPLC-MS/MS） method was developed to quantitatively determine the six kinds of aflatoxins in dairy products by employing a novel graphene based adsorbent.MethodsThe samples were dissolved in water and extracted by acetonitrile. After concentrated with nitrogen， the extracts were re-dissolved in the mixture of acetonitrile and 0.1% formic acid （1∶1）， and purified by graphene adsorbent. The analytes were separated by UPLC， and detected with triple quadrupole mass spectrometer.ResultsThe linear range was 0.05-100 ng/mL with correlation coefficients （r） above 0.998. The recoveries of aflatoxins in spiked dairy product ranged from 91.0% to 118.5% with relative standard deviations of 2.39%-6.00%. The limits of quantitation were in the range of 0.01-0.05 μg/kg.ConclusionThis simple and sensitive method can be used for rapid determination of six kinds of aflatoxins in dairy products.

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Practical Oncology Journal is the property of Journal of Practical Oncology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Objective: To detect eight kinds of insecticides in dairy products （pure milk, fermented milk, milk powder） rapidly. Methods: A high performance liquid chromatography-tandem mass spectrometry （HPLC-MS/MS） method based on dispersive solid phase extraction pre-treatment technology was established. The samples were extracted with acetonitrile-acetone solution （Vacetonitrile∶Vacetone=80∶20） in ultrasonic way, and the extraction solution was purified by Florisil, primary secondary amine and anhydrous MgSO4. After purification, the samples were analyzed by HPLC-MS/MS qualitatively and quantitatively in multi reaction monitoring （MRM） mode. Results: The correlation coefficient （r） of fenamiphos, imidacloprid, spinosad, dinotefuran, emamectin benzoate, methomyl, thiacloprid and oxamyl in the linear range of 2.00~100 μg/L was greater than 0.99, the limits of detection were 0.010~0.30 μg/kg, the recoveries of method were 82.6%~97.5%, and the relative standard deviations （RSDs） were 1.2%~4.6% （n=6）. Conclusion: The method is simple, rapid, sensitive and reproducible. It is suitable for the rapid screening of insecticides in dairy products.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Agricultural Science & Technology (1008-0864) is the property of Journal of Agricultural Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The principles and structures of flow cytometer, the methods and applications of flow cytometry in microbial detection of dairy products were introduced in this review, and the future research direction was prospected.

Copyright of Food & Machinery is the property of Food & Machinery Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)