The Influence of China’s Dairy Safety Incidents on China’s Import and Export of Dairy Products

随着中国人均收入的上升，以及中国食品安全事件的频频发生，人们对安全食品的需求越来越高。乳制品是普通消费者的主要消费品之一，也是婴幼儿最重要的消费品。乳制品安全事件在中国的发生，引起了各国消费者的广泛关注，这导致消费者对中国乳制品的信任降低，这必将对中国乳制品的进出口贸易产生影响。首先，本文运用从2006年到2014年中国从19个国家乳制品进口的数据以及2006年到2009年中国从37个国家对19类乳制品进口的数据，以实证分析的方式研究了中国乳制品安全事件的发生对中国乳制品从不同食品安全标准的国家进口值的影响。其次，本文运用从2006年到2009年24个国家对中国16类乳制品进口的数据，以实证分...As the increase of Chinese people’s income and frequent food safety incidents happening in China, people in China have a larger demand for safe food. Dairy products are a major kind of consumption goods, and also milk powder is the most important consumption good for infants. However, there are frequent occurrences of dairy safety incidents in China, which has got lots of attention from consumers....学位：金融硕士院系专业：王亚南经济研究院_金融硕士学号：2772013115280

Tianyou Dairy’s Marketing Strategy Research

中国乳业目前面临国外企业压力，消费者需求也发生了很大变化。本文研究对象重庆天友乳业就是面临同样问题的典型乳制品企业。本文首先阐述了定位理论、3C模型、产品生命周期理论等营销战略理论。通过理论与重庆天友乳业实际相结合，重点分析了国际乳制品行业对于中国的影响和中国乳制品行业营销环境的变化。结合天友乳业的竞争对手分析，运用定位理论，研究了天友乳业的STP策略，内容包括顾客行为调查、市场细分和目标市场选择、市场定位。最后针对天友乳业的产品策略、价格策略、渠道策略和促销策略提出了自己的建议。China's dairy industry is currently facing pressure abroad.And chinese consumer demand has changed a lot now. In this paper,Chongqing TianYou Dairy is facing the same problem typical dairy enterprise. Firstly, this paper describes the positioning theory, 3C model, brand assets, customer value, product life cycle theory and other marketing strategy theory. Through the combination of theory and Chon...学位：工商管理硕士院系专业：管理学院_工商管理硕士(高级管理人员工商管理硕士)学号：X201315629

Research into food preservation using a bacteriocin produced by Lactobacillus gasseri

Bacteriocins are natural antibacterial peptides ribosomally biosynthesized by bacteria. Gassericin T which is a bacteriocin produced by many strains of Lactobacillus gasseri has a broad antibacterial spectrum against food spoilage and pathogenic Gram-positive bacteria; therefore, the bacteriocin and its producers are predicted for use as safe food preservatives. However, probiotic Lb. gasseri strains show poor growth and minimally produce gassericin T in food-grade natural media such as reconstituted cheese whey, unlike in MRS broth. The growth of Lb. gasseri in reconstituted cheese whey was improved by adding proteose peptone as a nutrient factor. The production of gassericin T in MRS broth was specifically inhibited by adding divalent metal cations, and then the inhibition was removed using a chelator of divalent cations, trisodium citrate dihydrate. The production of gassericin T in reconstituted cheese whey was also restored by adding trisodium citrate dihydrate, and the activity was enhanced by a surfactant, Tween 80. In addition, trisodium citrate dihydrate led to over-production of and synergistic antibacterial effect with gassericin T. In this study, we developed a cheese whey-based medium containing proteose peptone, trisodium citrate dihydrate and Tween 80 for gassericin T production. The developed food-grade medium may contribute to the effective use of some bacteriocins from probiotic lactic acid bacteria for biopreservation of foods

A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes

Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and fermentation outcome. To investigate the chemical composition and microbiota of fresh and fermented yak milk, and to isolate and characterize the predominant microorganisms in the fermented milk, yak milk (24 fresh and 30 fermented milk samples) was collected from four areas of different altitudes in Tibet, and their microbiological profile and chemical composition were investigated. Yak milk had a higher fat, crude protein, lactose and dry matter content than cow milk. The fermented yak milk showed a great diversity in fat and dry matter levels due to the different ways of processing in different localities, and lower pH and higher lactic acid content compared with commercial cow milk yogurt. Fermented yak milk had a better sanitary quality than fresh yak milk. Three species of lactobacilli (Lactobacillus fermentum, Lactobacillus helveticus and Lactobacillus curvatus) and five species of yeast (Saccharomyces cerevisiae, Candida kefyr, Candida lambica, Candida famat and Candida holmii) were identified phenotypically and encountered as predominant fermentation microbiota. The predominant lactic species in fermented milk was L. fermentu

Food Service Issues Relating to Food Allergies in Residential Nurseries and Children\u27s Care Homes : A Study Based on the Comments of Dieticians and Registered Dieticians with Regard to Their Use of Food Allergy Guidelines

乳児院・児童養護施設を対象におこなった食物アレルギーの給食対応に関する調査の自由記述欄の内容を分析し、食物アレルギーの給食対応に関して両施設にみられる課題およびガイドラインの有無別にみられる特徴を検討することを目的とした。自記式質問紙調査の自由記述欄に記入があり、ガイドラインによる取り組みに回答のあった施設のうち栄養士・管理栄養士が回答した乳児院30施設と児童養護施設71施設を分析対象とした。社会的養護に特徴的な課題として《施設体制》の【入所時のアレルギー情報把握】の欠如による〈緊急入所・情報不足による食事提供への不安〉、【小規模化における課題】が示された。ガイドラインの有無別にみると、乳児院での〈初発のリスクへの不安〉、児童養護施設での〈事故対応に対する不安〉〈重症児対応に対する不安〉といった不安感はガイドラインがない施設に見出された。ガイドラインがある乳児院の栄養士は《給食業務》の〈献立例〉の心配は少なく、《施設内連携》の〈情報共有・共通理解の重要性〉や〈職員間の認識差〉を課題ととらえていた。また、ガイドラインがある児童養護施設の栄養士は《食事場面》での【食事指導】や【児童の心理面への配慮】などの課題は少なく、施設外の情報交換を求めていた。以上のことから、ガイドラインがない施設の栄養士は、献立や食事指導の仕方などの児童に対しての直接的な支援が課題であると認識していたが、ガイドラインがある場合は、施設内連携・施設外連携などの児童を取り巻く職員間・部署間の情報共有や、他施設との関係を課題ととらえていることが推察された。The aim of this study was to analyze comments provided in our survey on the provision of allergy-appropriate food services in residential nurseries and children\u27s care homes, to examine the issues identified, and to compare facilities that used food allergy guidelines with those that did not. The facilities analyzed were 30 residential nurseries and 71 children\u27s care homes where dietitians responded through comments in self-administered questionnaires. Characteristic concerns with children\u27s social care related to problems with food services during an emergency admission due to lack of allergy information at the time of admission. Among dietitians that did not use food allergy guidelines, concerns such as anxiety around the risk of allergy onset were found at residential nurseries, and concerns about appropriate responses to accidents and to children with severe conditions were found among dietitians at children\u27s care homes. Dietitians that did use food allergy guidelines had little concern about using specific menus, but raised the importance of information sharing, having a common understanding, and recognizing differences in food allergy awareness among staff. Dietitians at children\u27s care homes that used food allergy guidelines had few issues with dietary guidance and less need for consideration of children\u27s psychological state, but sought additional information outside of the facilities. As indicated above, comments made by dietitians working at facilities without any food allergy guidelines acknowledged problems in providing adequate menus and dietary guidance. Where guidelines were used, challenges such as information sharing between staff and departments surrounding the children (including cooperation within and outside of facilities), and maintaining relationships with other facilities, were expressed.本研究はJSPS 科学研究費（課題番号16K12745）の助成を受けたものです

A Case Analysis on the Financial Statement and Development Strategy of Yili Industrial Group and Bright Dairy Company Limited

随着我国居民生活水平的提高，人们对生活品质的要求越来越高，乳制品的需求也越来越大，中国乳制品行业经历了从1998年到2008年高速发展的“黄金十年”。然而随着2008年三聚氰胺事件的爆发，中国乳制品行业被置于媒体的风头浪尖上，任何一个事件都可能被引起极大的关注和放大，中国乳制品企业面临了极大的挑战。在三聚氰胺事件后的最近几年，中国乳制品行业似乎一直在风雨飘摇中前行，五年过去了，中国乳制品行业现状如何？发生了怎样的调整和改变呢？本文着眼于乳制品行业，以国内上市企业作为分析样本，选取了国内乳制品行业中具有代表性的伊利股份和光明乳业两家公司进行对比分析。 两家企业都是国内乳制品企业的领头羊，一家是...With the improvement of living standards in China, people highly demand for the quality of life, the demand of dairy products increases quickly, China dairy has been experienced quickly development from 1998 to 2008. However, with the outbreak of the “melamine”event, the media pay more attention to Chinese dairy industry.Any event may cause a great deal of concern and amplification, the Chinese da...学位：工商管理硕士院系专业：管理学院_工商管理硕士(MBA)学号：1792011115092

さつまいもの加熱調理直後、冷蔵保存及び再加熱によるレジスタントスターチ量の変化

Resistant starch（RS）escapes digestion until reaching colon and acts like dietary fiber. Recently,many studies suggest that RS, in addition to dietary fiber, may be beneficial for our health. Sweet potatoes（Ipomoea batatas）is very common carbohydrate source in Japanese diet. Japanese people cook and eat sweet potatoes by boiling, steaming, baking or other cooking methods. RS content might vary when sweet potatoes are cooked by different methods, kept in refrigerator after cooking and reheated. Therefore, the purpose of this study was to investigate effects of cooking, cooling and reheating on resistant starch contents of sweet potatoes. Materials & Methods: Potatoes were cooked by three different methods (boiling, steaming or baking) until they reached the same degree of tenderness. The temperature of sweet potatoes was also monitored duringcooking. RS contents of immediate after cooking, freezing 24hour and reheating of sweet potatoes were analyzed. Results & Findings: Among three cooking methods, boiling was the highest RS contents and baking was the lowest. RS contents of all cooking methods were raised after 24hr freezing. However, RS contents of these cooking methods altered differently after reheating sweet potatoes. These results showed that cooking methods might affect RS contents of sweet potatoe

乳酸菌发酵果蔬汁研究进展

发酵果蔬汁集多种功效为一体,是未来果蔬产品开发研究的热点。本文简要介绍了乳酸菌的生理功能、发酵果蔬乳酸菌的菌种选择,在此基础上综述了乳酸菌发酵果蔬汁开发研究中的生产工艺流程、乳酸菌发酵对果蔬中主要活性物质及其生理功能的影响和乳酸菌发酵果蔬汁产品开发,以期促进乳酸菌果蔬汁产品的合理开发有效发挥其生理功能

ウチモンゴル 二 オケル ニュウセイヒン 二 カンスル シュヨウナ アンゼン モンダイ ト ゲンイン ブンセキ

モンゴルの食と生業の現在Considering the current state of the Monogolian diet and subsistenc