1) Lactobacillus casei
干酪乳杆菌（Lactobacillus casei）
2) Lactobacillus casei 6028
干酪乳杆菌（Lactobacillus casei）6028
3) Lactobacillus casei Zhang
Lactobacillus casei Zhang
1.
Pilot Plant Scale Test and Kinetic Studies on High Cell Density Culture of Probiotics Lactobacillus casei Zhang;
益生菌Lactobacillus casei Zhang高密度发酵中试工艺及动力学研究
2.
Development a New Probiotic Fresh Cheese With Lactobacillus casei Zhang;
利用Lactobacillus casei Zhang开发益生菌新鲜干酪
4) Lactobaacillus casei rhamnosus
Lactobacillus casei rhamnosus
5) Probiotic Lactobacillus casei Zhang
益生菌Lactobacillus casei Zhang
6) cheese
干酪
1.
Advances in adjunct culture to accelerate cheese ripening;
干酪促熟附属发酵剂的研究进展
2.
Effect of technology process on cheese quality and product yield;
工艺过程对干酪品质及产率的影响
参考词条
补充资料：乳花干酪
产地：意大利
固体成分中乳脂含量为40~45%
原先是使用水牛奶制作的，而现今则主要是以奶牛奶为原料。富有弹性，呈乳白色，水分十足。加热后拉丝，用于制作匹萨饼等食品。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。