In this study, nutritional data on the four major kinds of infant products for special medical purposes produced in China and some other countries were collected and compared for differences in the three calorigenic nutrients, vitamins, minerals, and mandatory or optional nutrients. Moreover, principal component analysis (PCA) was carried out on these data. The results showed that the domestic brands of amino acid-based or hypoallergenic infant formula were significantly richer in fat, vitamin K, pantothenic acid, and taurine than the imported brands (P < 0.05), but had a significantly lower content of folic acid (P < 0.05). The contents of fat, manganese, taurine, and carnitine in the domestic brands of partially hydrolyzed milk infant formula were significantly higher than those in the imported brands (P < 0.05). The contents of iron, vitamin D, and vitamin B2 in the domestic brands of lactose-free or low-lactose infant formula were significantly higher than those in the imported brands (P < 0.05). Notwithstanding, no significant differences in any of the tested nutrients were observed between the domestic and imported brands of infant formula for low birth weight infants and preterm infants. The results of PCA showed that the contents of manganese, VB5 and VB3 made the greatest contribution to the nutritional difference between the domestic and imported brands of amino acid-based or hypoallergenic infant formula, the contents of VB6, VB2, VB5 and VB3 made the greatest contribution to the nutritional difference between the domestic and imported brands of partially hydrolyzed milk infant formula, while the contents of VB5 and VB3 made the greatest contribution to the nutritional difference between the domestic and imported brands of lactose-free or low-lactose infant formula and of infant formula for low birth weight infants and preterm infants.

The effect of chitooligoosaccharide on the fermentation and sensory properties of yogurt was investigated. The fermentation progress was assessed by measuring pH value, titratable acidity, lactic acid bacteria counts and rheological properties. The sensory quality was evaluated by flavor, taste, texture, and color. Results showed that the addition of 50 mg/mL chitooligosaccharide did not cause any significant difference in titratable acidity compared with the control group (P > 0.05). When chitooligosaccharide addition was lower than 100 mg/mL, there was no significant difference (P > 0.05) in pH value or sensory quality scores in comparison with the control group. Additionally, at the same fermentation time, lower titratable acidity and lactic acid bacteria counts and higher pH value were observed with increasing addition of chitooligosaccharide (P < 0.05). Chitooligosaccharide addition in the range of 0–100 mg/mL had no detrimental effect on the fermentation characterstics or quality of yoghurt and improved the flavor. Hence chitooligosaacharide can be used in the production of yogurt.

A goat milk-based product with lactation-promoting effects and health benefits was formulated with goat milk, millet flour, gelatin, fig and medicinal plant extract. Optimization of the formulation was done using one-factor-at-a-time and orthogonal array design methods. The responses were sensory evaluation scores and hardness. The optimum formulation was found to consist of the addition of 31% millet flour, 1.01% gelatin, 13.17% fig, and 10% medicinal plant extract to fresh goat milk. The formulated product had a smooth surface, a delicate sweet flavor, a strong milk taste and an even color, and its sensory score and hardness were 96.30 and 366.53 g, respectively. The nutritional and health-promoting components of the raw materials were maximally retained in the product.

Lactase is widely used in the field of dairy processing, and has a very important value for research and application. This paper describes the characteristics and origin of lactase with emphasis on the recent progress in its application in the field of dairy processing. Some prospects for the future development of lactase are also discussed. We hope that this review can provide references for the researchers to immobilize lactase.

In this study, 30 strains of S. cerevisiae were examined by in vitro gastrointestinal transit, bile salt tolerance and microbial inhibition tests to screen strains having potential probiotic properties and a symbiotic relationship with Lactobacillus plantarum IMAU10120 from them. The results showed that S. cerevisiae IMAU6Y047, IMAU7Y006, IMAU7Y007 and IMAU7Y036 were bile salt-tolerant strains and had a high survival rate over 50% during gastrointestinal transit. They were also resistant to E. coli O157, Salmonella typhimurium and Shigella flexneri. In addition, IMAU7Y006 had mutualism relationship with Lactobacillus plantarum IMAU10120. This study may provide basic data for further study on mixed-strain fermentation.