The stability of macronutrients such as protein, fat, calcium, iron and zinc as well as micronutrients such as vitamin B1, vitamin A, nicotinic acid in formulas for infants and young children from different production processes was tested during shelflife storage. Results showed that the contents of unsaturated fatty acids, vitamin B1 and iodine were reduced, while the moisture content was increased with no obvious change in protein, fat, calcium, iron or zinc. In general, a combination of wet and dry methods is more beneficial for the preservation of nutrients in milk powder products during shelf-life storage.

The feasibility of fortifying milk porridge dessert with vitamins, taurine and β-carotene was evaluated in the present study. The manufacturing principle and process were described, and the stability of the nutrients fortified in milk porridge dessert was investigated during storage at room temperature, 37 ℃ or 55 ℃. The results showed that all these nutrients had good stability at each temperature, and milk porridge dessert provided a good carrier for them. According to our market survey, milk porridge dessert showed good overall taste acceptability and could be consumed by children and teenagers for dietary balance and energy supplementation.

Yoghurt, a typical fermented dairy product, has become increasingly popular with consumers for its highly nutritional value and unique functional properties. This paper reviews recent advances in functional properties of yoghurt, such as regulating the intestinal microflora balance, improving lactose intolerance, reducing serum cholesterol levels, delaying senescence and lowering blood pressure. In addition, future prospects of yoghurt are explored.

Objective: To investigate the effects of two lactic acid bacteria (LAB) preparations (pure cultures of Bifidobacterium animalis No.6 and Bifidobacterium animalis.subsp.lactis Bl Qq08) on plasma lipid levels of hyperlipidemic rats. Methods: SD rats were fed high fat diet to establish preventive hyperlipidemia models. SD rats were divided into the following groups: normal control, model control, low, middel and high dose Bifidobacterium animalis No.6, and low, middel and high dose Bl Qq08. After oral administration for 45 consecutive days, the effects of both LAB preparations on serum triglyceride (TG), total cholesterol (TC) and high density lipoprotein cholesterol (HDL-c) in hyperlipidemic rat models were observed. Results: Compared with normal control group, serum TG and TC in model control group increased significantly (P＜0.01) after 45-days high-fat feeding. Compared with model control group, serum TG and TC in low dose group of Bifidobacterium animalis No.6 fell significantly (P＜0.05), and the two indicators exhibited an extremely significant decrease in middle dose and high dose group of Bifidobacterium animalis No.6. Consistent results were found when comparing different dose groups of Bl Qq08 and model control group. Howeve, no significant difference in serum HDL-c existed among three dose groups for each LAB prepration. Conclusion: Both LAB preprations help reduce blood lipids.