1.
The Screening on Semi-hard Cheese Adjunct Culture and Study on the Influence to Cheese Flavour;
半硬质干酪附属发酵剂的筛选及其对干酪风味影响的研究
2.
Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin
酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究
3.
Comparative study on flavor of the fresh cheese made from goat’s milk and cow’s milk the contrastive research of the fresh cheese
以羊奶和牛奶为原料的新鲜干酪风味的对比研究
4.
Analysis and research on volatile flavor compounds of acid-coagulated cheese
酸凝干酪成熟过程中挥发性风味物质的分析
5.
mild white Italian cheese.
淡味的白色意大利干酪。
6.
Gas production by Propionibacterium contributes to final flavor development and hole or eye formation in this cheese.
丙酸杆菌所产生的气体会形成最终干酪的风味以及干酪中的孔或眼。
7.
Studies on Preparation of Processed Cheese Spread and Its Textural, Rheological Properties and Flavour;
涂抹再制干酪的制备及其质构流变与风味的研究
8.
Analysis of aroma components in home-made cheese flavor by SDE-GC/MS method
同时蒸馏萃取与气相色谱-质谱法分析国产干酪挥发性风味物质
9.
processed cheddar-style cheese.
加工过的切达干酪风格的干酪。
10.
vinaigrette containing crumbled Roquefort or blue cheese.
含有洛克福羊乳干酪屑或蓝色干酪的调味汁。
11.
soft creamy white cheese; milder than Camembert.
柔软的、乳脂状的白色干酪；味道比卡门贝浓味软乳酪要淡一些。
12.
a mild yellow English cheese with a crumbly texture.
一种淡味的黄色英国干酪，质地较脆。
13.
mild yellow Dutch cheese made in balls.
淡味的黄色荷兰干酪，做成球形。
14.
mild cream-colored Dutch cheese shaped in balls.
淡味的奶油色的荷兰干酪，呈球形。
15.
Goat cheese and capers! Pepperoni and mushroom. -
羊干酪配山柑！- 意大利辣味香肠和蘑菇。
16.
Chr. Hansen expands the cheese culture palette with four new cultures aimed at producing soft cheese with just the right taste, texture and appearance.
科汉森公司又推出了四种新型发酵剂，用于生产风味纯正、质地优良的软质干酪。
17.
A pungent, blue-veined, pressed Italian cheese made of cow's milk.
戈贡佐拉干酪由牛奶制成的压制的意大利干酪，蓝花纹，味浓的
18.
A firm white or pale yellow cheese with a nutlike flavor and many holes, originally produced in Switzerland.
瑞士干酪一种白色或淡黄色的硬干酪，有果仁味，多孔，最初产于瑞士