1) Mozzarella cheese analogues
仿制Mozzarella干酪
1.
Because of rennet casein excellent functionalities,such as flavor retention,meltability,stretchability,and shredablity,it is widely used in production of Mozzarella cheese analogues.
凝乳酶干酪素具有持久的乳香味和良好的、融化性、拉伸性淡定胶性等功能特性,因此被广泛应用于仿制Mozzarella干酪生产中。
2) Mozzarella cheese
Mozzarella干酪
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.
Changes of main chemical and physical indexes and the calculation of yield ratio during processing Mozzarella cheese;
Mozzarella干酪加工过程中主要理化指标变化及其产率计算
3.
Changes of proteolysis and functional properties during ripening of Mozzarella cheese;
Mozzarella干酪成熟中蛋白水解与功能特性的变化
3) LMPS-Mozzarella cheese
LMPS-mozzarella干酪
4) model mozzarella cheese
模拟mozzarella干酪
5) low-fat Mozzarella cheese
低脂Mozzarella干酪
1.
Influence of fat contents on microstructure of low-fat Mozzarella cheese
脂肪质量分数对低脂Mozzarella干酪微观结构的影响
2.
Investigation on characteristics of low-fat Mozzarella cheese
低脂Mozzarella干酪的品质研究
6) Imitation Cheese
制仿干酪
补充资料：仿制
仿造：～品。
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