1) kumiss
[英]['ku:mis] [美]['kumɪs]
奶酒
1.
Study on production process of new fermented kumiss
新型低醇奶酒生产工艺的研究
2) milk-koumiss
酸牛奶酒
1.
There are four factors which affect quality of fermented milk-koumiss ultimately—the opuntia juice recruit- ment,the starter culture,fermentation temperature and time,the optimal fermentation conditions of functional opuntia milk-koumiss are determined by using orthogonal experiments L_9(3~4).
将仙人掌果汁以不同的添加比例加入牛奶中,经冷却后接种西藏灵菇发酵剂,针对影响仙人掌酸牛奶酒制品的四个因素即仙人掌汁添加量、发酵剂接种量、发酵温度、发酵时间,通过正交试验筛选出制备功能性仙人掌酸牛奶酒的最佳发酵条件。
3) milk wine type
奶酒类型
4) kumiss
[英]['ku:mis] [美]['kumɪs]
马奶酒
1.
Studies on Biological Properties of Lactic Acid Bacteria from Kumiss;
马奶酒乳酸菌的分离及其生物学特性的研究
2.
Studies on Biological Activity and Isolation and Identification of Lactic Acid Bacteria in the Kumiss;
马奶酒乳酸菌的分离鉴定及其生物活性的研究
3.
Use lactic acid fungus choice culture medium MRS,screen out 35 bacteria from Xinjiang local Kazak nationality self-restraint kumiss.
采用乳酸菌选择培养基M RS,从新疆本地哈萨克民族自制的马奶酒中筛选出35株菌,初步鉴定为乳酸菌。
5) Kumys
马奶酒
1.
The biological dynamic of kumys from Xilinguole pasture of Inner Mongolin were analysed.
本研究对锡林郭勒牧区马奶酒进行了生物活性动态变化的分析研究 ,结果表明 ,马奶酒发酵 4 8h～ 96 h期间 ,是发酵菌生长最旺盛的阶段 ,发酵 72 h时发酵菌数达到高峰。
2.
In this study the biological dynamic Changes of 18 kumys samples,collected from Xilinguole pasture of Inner Mongolia, Were analysed.
本研究从锡林郭勒盟牧区采集马奶酒样品共18个，对其进行了生物活性动态变化的分析，研究结果表明：在马奶酒发酵48－96h期间，是发酵菌乳酸菌和圆酵母菌生长最旺盛的阶段，这期间的72h时发酵菌数达到高峰。
6) soy kefir
酸豆奶酒
1.
With the orthogonal experimental test, the optimum fermentation conditions for preparing soy kefir, a new kind of ferment soybean, were screened out.
利用传统酸牛奶酒(Kefir)的发酵剂——开菲尔粒(KefirGrains)制作的发酵剂,对豆奶与牛奶的混合原料进行发酵,采用L16(45)正交试验设计筛选制备酸豆奶酒(一种新型发酵豆奶制品)的最佳发酵条件。
补充资料：奶酒
1.用动物奶汁为原料发酵制成的饮料。
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