1) dry period
干奶期
1.
The present experiment was conducted to investigate the effect of energy intake level during dry period on the performance of postpartum diary cows.
将围产期健康奶牛30头随机分为3组,分别于产前28 d开始饲喂NRC标准日粮(能量摄入100%组)、NRC标准增加20%日粮(能量摄入120%组)和NRC标准减少20%日粮(能量摄入80%组),产后各组奶牛均饲喂标准日粮,至产后56 d结束,观察干奶期不同能量摄入水平对产后奶牛生产性能的影响。
2) Late drying period
干奶后期
1.
Ten cows in the late drying period were chosen to determine the conditions needed for anionic salts to produce effects upon dry cows.
试验选用干奶后期奶牛10头,探讨干奶期奶牛应用阴离子盐产生效应所需的条件。
3) peripartum cows
干奶后期奶牛
4) cow in dry period
干乳期奶牛
1.
In the test, the contents of Cu, Fe, Mn, Zn in the basal mixed diet of cow in dry period in the eastern of Hebei was determined by using atomic absorption spectrometry and its surplus and deficiency was analyzed to provide the reference for the formulation of cow diet in the dry period.
该试验应用原子吸收光谱法对冀东地区干乳期奶牛基础混合日粮中的铜、铁、锰、锌含量进行测定和盈缺分析,以便为干乳期奶牛日粮配制提供借鉴。
5) 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。
6) 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
补充资料：奶汤煮干丝
制作原料：千张(豆腐干)，碱面，冬菇，玉兰片，花生油，面粉，干丝，姜末，精盐，味精，料酒，胡椒粉，豆苗。
制作方法：千张竖切成宽度一样的长方片，再叠起切成细丝放搪瓷盆里撒上碱面，冲入沸水，放在火旁保待温度，待干丝发至用手一掐即烂，色乳白时，除净碱味，用沸水泡上，冬菇，玉兰片均切成细丝，再投入沸水中氽一下，捞入盘中晾凉，将豆苗摘下嫩尖，用清水洗净，炒锅置火上，放入花生油和面粉，用小火慢炒，待油和面泛起大泡，再度变成均匀的小泡时，迅速冲入素汤用旺火烧沸，待汤成乳白色时，下入干丝，玉兰片丝，冬菇丝，姜末和精盐，味精，料酒，胡椒粉略煮一会，撒入豆苗，盛入汤盘中即成。
菜品特点：质地软烂，咸鲜适口。
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