1) Soy cheese
豆奶干酪
1.
The amount of soy milk, sterilizing temperature, addition of additive, drainage of whey affected the product yield by the research on the technology of soy cheese.
通过对豆奶干酪生产工艺的研究,发现豆乳添加量、混合乳杀菌温度、添加剂的加入、乳清的排出等过程对干酪的产率都有影响。
2) soybean-milk camembert cheese
豆牛奶camembert干酪
3) soy cheese
大豆奶酪
1.
Effect of ripening temperature on ripening characteristics of soy cheese;
温度对大豆奶酪成熟特性的研究
2.
Application of Lactobacillus rhamnosus and Staphylococcus carnosus in the preparation of soy cheese;
干酪乳杆菌鼠李糖亚种与肉葡萄球菌在大豆奶酪中的应用研究
3.
The incubation conditions of Lactobacillus rhamnosus 6013 in MRS broth were investigated and the stability of the strain in the processing of soy cheese was evaluated.
rhamnosus6013在MRS中的培养条件并评价了该菌在大豆奶酪加工过程中的稳定性。
4) goat cheese
羊奶干酪
1.
Influences of different factors on coagulating effect in goat cheese making;
不同因素对羊奶干酪凝乳效果的影响
2.
Influences of different factors on goat cheese product yield;
不同因素对羊奶干酪出品率的影响
3.
Studies on protein degradation of three types of goat cheeses during ripening;
3种羊奶干酪成熟期间蛋白质降解的研究
5) Goatmilk cheese
羊奶干酪
1.
Microbic variety of goatmilk cheese produced with different rennins during ripening;
不同凝乳酶加工的羊奶干酪成熟期微生物变化
6) cream cheese
奶油干酪
1.
Study on the critic procedures of cream cheese processing
奶油干酪关键加工工艺研究
补充资料：炸干酪饺
【菜名】 炸干酪饺
【所属菜系】 全部
【特点】 清香味浓
【原料】
原料：干酪２５０克，鸡蛋１００克，面粉２５０克。 调料：植物油１００克，黄油４０克，精盐适量，胡椒粉少许
【制作过程】
(1)将盐、黄油、５０克鸡蛋、面粉、适量水放在一起拌匀合成软面团发饧片刻；把干酪去皮切成小丁；备用。 (2)将面团分成１０块，擀成圆形面片，中间放上干酪丁，边缘刷上鸡蛋糊，叠成月牙形边缘捏紧。 (3)把锅烧热后倒入植物油，待油温６成时，放入干酪饺炸至金黄色熟透即可.
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