1) 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
2) LMPS-Mozzarella cheese
LMPS-mozzarella干酪
3) model mozzarella cheese
模拟mozzarella干酪
4) 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。
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) Mozzarella cheese
Mozzarella奶酪
1.
To optimize process of Mozzarella cheese with soy milk on the base of single factor investigation,effects of heating temperature,homogeneous pressure,addition of chymosin,addition of carrengeenan as well as addition of CaCl2 on stretchability and meltability of Mozzarella cheese were studied through central composite design in half replicate.
为优化含豆乳的Mozzarella奶酪的生产工艺参数,在单因素试验的基础上,选取热缩温度、均质压强、凝乳酶添加量、卡拉胶添加量和CaCl2添加量为自变量,拉伸性和融化性为响应值,采用中心组合一半设计的方法,研究各自变量及其交互作用对奶酪拉伸性和融化性的影响。
2.
The yak milk was used as the material to study the manufactured technique of Mozzarella cheese by means of the four-factor and three-level orthogonal design.
以牦牛乳为原料,研究了Mozzarella奶酪的制作技术,采用四因素三水平正交试验的方法,研究了不同量的凝乳酶、氯化钙、食盐以及发酵温度对Mozzarella奶酪成品的口感、色泽、质地的影响,确定了该产品生产的最佳生产条件。
补充资料：干酪
见乳和乳制品。
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