1) coagulation
[英][kəu'ægju'leiʃən] [美][koægjə'leʃən]
凝乳
1.
Changes of physical-chemical properties and microstructure of Mozzarella cheese during coagulation
Mozzarella干酪凝乳过程中理化特性及微观结构的变化
2.
b) on milk coagulation was studied.
观察凝乳时间,并测定发酵过程中的pH值、酸度。
3.
The effects of temperature,pH value,milk proteins and salts on milk coagulation by ginger juice were studied in this paper.
生姜经清洗、打浆榨汁后可制得姜汁,将姜汁以2%的比例添加到经杀菌和冷却处理的鲜乳中可制成具有凝乳状态的姜汁牛乳。
2) curd
[英][kɜ:d] [美][kɝd]
凝乳
1.
Effect of curd acidity on the transfer ratio of calcium in production of buffalo milk Mozzarella cheese;
水牛奶Mozzarella干酪生产中凝乳酸度对钙转移率的影响
2.
02% renent,mixing,setting until the curd perfect,cutting,molding,and draining whey,salting,applying with moldspores,aging.
02%的凝乳酶,静置直至凝乳完成,再切割、装模、排除乳、盐渍、喷洒真菌发酵剂、后熟可得到外形美观,口感风味良好的白霉熟化软质奶酪。
3.
The production of Gouda cheese's Key control point include ferment time ,curd time ,soft ang hard degree about the clot and the control for acidity .
高达干酪生产主要控制点包括发酵时间、凝乳时间、凝块的软硬程度以及酸度的控制。
3) coagulant milk
凝乳
1.
Study on technology for coagulant milk with Zingiber officinace rose juice——a new health drink;
一种新型的保健饮料——姜汁凝乳的工艺研究
2.
Research on processing technology and formula of coagulant milk with ginger juice;
姜汁凝乳制作工艺与配方的研究
3.
A new health care drink: coagulant milk with zingiber officinace rose juice;
一种新型的保健饮料——姜汁凝乳
4) milk curd
凝乳
1.
Preparation of Mucor pusillus or Mucor miehei chymosins and texture properties of milk curds;
微小毛霉与米黑毛霉凝乳酶的制备及其凝乳质构特性研究
2.
An experiment was designed to optimize the key parameters of milk curd.
本文对影响天然干酪产率和品质的关键工艺——凝乳进行了研究。
5) rennet
[英]['renɪt] [美]['rɛnɪt]
凝乳
1.
3 ect,which systematically studied the rennet pH value effect on quality and yield of Mozzarella cheese.
3等9个pH值,比较系统地研究凝乳pH值对Mozzarella干酪质量和出品率的影响。
补充资料：粗制凝乳酶
CAS: 9042-08-4
中文名称: 粗制凝乳酶
英文名称: Rennet；rennet；rennet type i
中文名称: 粗制凝乳酶
英文名称: Rennet；rennet；rennet type i
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条