1) 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。
2) Probiofic soy cheese
益生菌大豆奶酪
3) 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。
4) soybean-milk camembert cheese
豆牛奶camembert干酪
5) soybean yogurt
大豆酸奶
1.
Processing technique of soybean yogurt was studied to improve the additional value of soybean milk and for industrial application.
从提高豆浆附加值及应用研究的角度,研究了大豆酸奶的加工工艺。
6) soy based yoghurt
大豆酸奶
1.
On the flavor profiles of soy based yoghurt;
大豆酸奶的风味物质研究
2.
soy milk, defatted soy flour and soy protein concentrate were used in this study to prepare soy based yoghurt with the aim to increase the applications of the soy proteins in the dairy products and expand the source material flexibility of the yoghurt making.
本论文主要应用不同的大豆蛋白制品——豆浆、脱脂豆粉和大豆浓缩蛋白为原料制备大豆酸奶。
补充资料：赤郡奶酪
赤郡奶酪有点脆，看起来像绸子一样丝滑，闻起来有点酸酸的味道，仔细尝尝还有点咸。如果再搭配西红柿一块享用，味道就更棒了。营养成分：每30克含113卡路里热量、0.03克碳水化合物、9.4克脂肪、7.1克蛋白质。
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