A syrup from starch is prepared by glucosidase which is fermentation product from our strains. The product syrup contins 60 % isomaltooligosaccharides. The ability of the syrup and other biological material to promote growth of Bifidobacterium adolescentis was tested in milk solidifying. Supplements include: carbohydrate, extract of fungi and β-carotene.Extract of fungi is the best promoter for milk - solidifying.galactose,raffinose and melezitose also have effect to promote milk - solidifying. The syrup,especially the purified syrup,has obvious effect to decrease the time of milk - solidifying. The results of growth-promoting test show the same effect that the syrup is able to promote the growth of Bifidobacterium adolescentis.

Adapting the content of NFS and fat in yoghurt, by observing their influences on viscosity, We can find out their relationship and confirm the best formula.

The use of fungal α-amylaes in the bread - making industry were investigated. The results showed that the times of dough fermetation were decreased, loaf volumes were increased, loaf quality were obviously improved by the addition of fungal α-amylaes. The bread - making additives that were prepared by the enzyme,emulsifier, and Vc were satisfactory.

Many kind of milk powders are treated by microwave dissolution technique with different operation parameters in this experiment． In order to seek the optimum digestion condition of the sample， Orthogonal test is used． A quantitative determination method of calcium in milk powders using flame atomic absorption spectrometry is established， which is easy and time－saving． This method avoids the losses of calcium during the pretreatment．The experiment recovery is 93．3％，and the precision is 1．91％．