1) cheese making
干酪制作
2) cheese vat
干酪制作桶，干酪制作缸
3) cheeseboard
[英]['tʃi:zbɔ:d] [美]['tʃiz'bɔrd]
干酪制作缸的盖子
4) spread processed cheese
再制干酪
1.
Effect of soy protein isolate on texture of spread processed cheese;
大豆分离蛋白对涂抹型再制干酪质构的影响
2.
The influence of four different emulsifying salts on texture of spread processed cheese made with mixture milk cheese which containing 20% soymilk was studied.
再制干酪生产中乳化盐的种类及添加量会显著影响最终产品的质构(p<0。
5) processed cheese
再制干酪
1.
Physical and chemical changes in processed cheese during storage;
再制干酪贮藏期间的物理及化学变化
2.
Effect of processing parameters on texture and rheological properties of processed cheese;
工艺参数对再制干酪的质构和流变性质的影响
6) recombined cheese
重制干酪
1.
the technology of recombined cheese was studied in this paper,and researched the four effective factors on recombined cheese.
本文对重制干酪制作工艺进行了研究,对天然干酪、水分、溶解盐和荒原胶的添加量分别作了因素试验,再考虑各种因素,最终确定了最佳配方为:天然干酪添加量为45%,水分含量为50%,溶解盐添加量为2。
补充资料：巴伐利亚蓝纹干酪
产地：德国
固体成分中乳脂含量为70%
外面包裹着薄薄一层白霉，里面组织呈稠糊状，有霉菌蓝纹。奶香浓郁，犹如黄油，口感柔和。即便是不爱吃蓝纹奶酪的人，吃起来亦能津津有味。
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