1.
All Peppes pizzas are made with our original pizza sauce and our own blended cheeses (Mozzarella and classic Gouda).
所有的派乐仕匹萨都是用我们独家的匹萨酱和混合干酪（莫扎里拉干酪，高达干酪）。
2.
Study on Influence of Lactobacillus Helveticus KLDS 1.0432 on Physical, Chemical and Microbial Characters of Gouda Cheese;
瑞士乳杆菌KLDS 1.0432对高达干酪理化及微生物性质影响的研究
3.
processed cheddar-style cheese.
加工过的切达干酪风格的干酪。
4.
A hard cheese similar to Cheddar and usually orange.
莱斯特干酪类似于切达干酪的一种干奶酪，通常为黄色
5.
The ripening of cheddar cheese is a long and costly process,which leads to inventory cost added.
切达干酪成熟时间较长,成熟期间费用较高,导致生产成本增加。
6.
Study on the method of accelerating Cheddar cheese ripening
切达干酪加速成熟方法及其研究现状
7.
Containing or resembling cheese.
干酪制成的或似干酪的
8.
Effects of Raw Milk with Different Levels of Somatic Cell Counts on the Quality of Cheddar Cheese
不同体细胞原料乳对契达干酪品质的影响
9.
Studies on Sensorial Evaluation and Instrumental Prediction of Cheddar Cheese Texture;
契达干酪质构的感官评定与仪器预测的研究
10.
The effects of commercial enzyme preparation on proteolysis and lipolysis of Cheddar cheese
商业酶制剂对契达干酪蛋白水解和脂解的影响
11.
A mild, close - textured, pale yellow cheese made from whole or partially skimmed milk.
古达干酪一种气味柔和的，质地紧密的，淡黄色的干酪，由全部或部分脱脂乳制成
12.
a lump/piece/slice of cheese
一大块[块/片]干酪
13.
Studies on Technology and Influence Factors of the High-Moisture MOZZARELLA Cheese;
高水分MOZZARELLA干酪的生产工艺及影响因素研究
14.
Processing Technology of Swiss-type Cheese Containing High CLA Content;
高共轭亚油酸瑞士型干酪加工技术研究
15.
Research of Processing Technology of Camembert Cheese and Improving the Cheese Yield
Camembert干酪加工工艺及提高得率方法的研究
16.
cheese, Stracchino
斯特拉希诺干酪（意大利软干酪）
17.
soft Italian cheese like cottage cheese.
柔软的意大利干酪，像村舍干酪。
18.
Influence of somatic cell count in raw milk on yield,texture and organoleptic properties of Cheddar cheese
原料乳体细胞数不同对契达干酪产出量、质构及感官的影响