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Design and Construction of Goat Milk Powder Nutrition Information Management System based on Browser/Server (B/S) Architecture and MySQL Database
ZHANG Duoduo, ZHANG Xueru, SUN Yanming, HOU Chenzi, LIU Yongfeng
Journal of Dairy Science and Technology    2023, 46 (2): 28-34.   DOI: 10.7506/rykxyjs1671-5187-20230209-005
Abstract204)   HTML13)    PDF (2288KB)(174)       Save
In order to provide users of goat milk powder with its nutritional information and, more broadly, to promote the goat milk industry’s development, this study designed and constructed a nutrition information management system for goat milk powder based on browser/server (B/S) architecture and the MySQL database using Java as the primary system development language and the front-end and back-end separation technology as well as deploying microservice architecture using the Docker platform. This system consisted of four functional modules: system management, data upload and addition, quick query and special topic analysis, which allowed rapid and accurate search of various nutritional ingredients of goat milk powder, obtaining of the quality differences of different types and regions of goat milk powder, and preliminary identification of the geographical origin of goat milk powder. This information management system is simple, widely applicable, and helpful for quality control and improvement of goat milk powder, and provides data guarantee for safe consumption of goat milk powder.
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Determination of Protein in Commercial Goat Milk Powder by Reversed Phase High Performance Liquid Chromatography
SONG Zhuoyan, QIAO Chunyan, ZHANG Xueru, HAO Guo, LIU Yongfeng
Journal of Dairy Science and Technology    2022, 45 (4): 52-56.   DOI: 10.7506/rykxyjs1671-5187-20220614-035
Abstract171)   HTML4)    PDF (2058KB)(189)       Save
To identify and test the quality of commercial goat milk powder sold in different areas, reversed-phase high performance liquid chromatography (RP-HPLC) was used to determine the protein composition of 35 samples of pure and formulated goat milk powder purchased in different regions (Shaanxi and non-Shaanxi) of China and in other countries, and the difference in protein composition among goat milk powder from different production areas and that between pure and formulated goat milk powder were analyzed. The results showed that the contents of αs2-casein and β-casein in formulated milk powder were 20% and 24% lower than those in pure milk powder, respectively, and the contents of κ-casein and whey proteins were 30% and 50% higher than those in pure milk powder, respectively. However, the protein composition and content of pure goat milk powder from different regions were similar. Therefore, RP-HPLC is useful for protein quality evaluation of commercial goat milk powder.
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