1.
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
2.
mild white cheese made from curds of soured skim milk.
淡味的白色干酪，由变酸的脱脂凝乳制成。
3.
All cheese results from a lactic acid fermentation of milk, which results in coagulation of milk proteins and formation of a curd.
所有的干酪都是由乳的发酵产生的,乳酸使乳蛋白凝结并形成凝块。
4.
scaldig of curd
(干酪制造中)凝乳加热
5.
The dairy group has foods like milk, cheese, and yogurt.
首先是奶类食物，如牛奶、干酪、酸乳酪。
6.
Cheese curd inoculation is used in the manufacture of Roquefort and blue cheese.
生产法国羊奶干酪和青纹干酪需进行干酪凝块的培养。
7.
Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review
酶凝干酪素凝胶性研究进展及其在干酪中的应用
8.
Chymosin used traditionally in cheese making is an aspartic protease extracted form abomasum of suckling calves.
传统干酪加工中使用的凝乳酶是从犊牛皱胃中提取出的一种天冬氨酸蛋白酶。
9.
cheeselike food made of curdled soybean milk.
干酪状的食物，由凝固的大豆奶制成。
10.
a press for shaping cheese curd.
用来修整干酪凝乳的挤压工具。
11.
a substance that curdles milk in making cheese and junket.
制干酪和凝乳食品时用于凝固乳品的物质。
12.
Studied on production technology in direct-acidified skim-milk Mozzarella cheese
直接酸化法生产Mozzarella干酪工艺的研究
13.
Variety of Free Amino Acid of Low Salt Content Cheddar Cheese
低盐Cheddar干酪氨基酸含量的研究
14.
Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage.
乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。
15.
an essential amino acid; occurs especially in gelatin and casein.
一种必需氨基酸，尤其见于凝胶和酪蛋白中。
16.
The Study on the Application Effect of Different Milk-clotting Enzymes During Cheesemaking;
不同凝乳酶在干酪生产中应用效果的研究
17.
The study on the proteolysis effect of different milk-clotting enzymes during cheesemaking;
不同凝乳酶对干酪成熟期间蛋白质降解的影响
18.
Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
凝乳酶对超滤浓缩乳生产Quark干酪的影响