2) milk-koumiss
酸牛奶酒
1.
There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).
将仙人掌果汁以不同的添加比例加入牛奶中,经冷却后接种西藏灵菇发酵剂,针对影响仙人掌酸牛奶酒制品的四个因素即仙人掌汁添加量、发酵剂接种量、发酵温度、发酵时间,通过正交试验筛选出制备功能性仙人掌酸牛奶酒的最佳发酵条件。
3) fruit juice milk
果汁牛奶
1.
Estimation for the rheology of fruit juice milk;
果汁牛奶的流变性质测评
4) milk wine
牛奶蒸馏酒
1.
The technology and process of distilled milk wine was studied in this paper.
本文从自然发酵酸牛乳中分离得到一株酵母菌T-1,并在研究该菌株与乳酸菌协同性的基础上,研究了以两种菌混合发酵生产牛奶蒸馏酒的工艺。
5) apple fruit juice milk
苹果汁牛奶
1.
Stabilization of emulsifier,hydrocolloid and salt on apple fruit juice milk was studied.
研究了乳化剂、胶体和盐对苹果汁牛奶的稳定作用。
6) fruit yoghurt
果实酸牛奶
补充资料：牛奶
1.母牛的奶水，又称牛乳。
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