1) coagulated milk; used to made cheese.
凝结的奶;用来做干酪。
2) curds and whey
凝乳, 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) 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
5) Goatmilk cheese
羊奶干酪
1.
Microbic variety of goatmilk cheese produced with different rennins during ripening;
不同凝乳酶加工的羊奶干酪成熟期微生物变化
6) cream cheese
奶油干酪
1.
Study on the critic procedures of cream cheese processing
奶油干酪关键加工工艺研究
补充资料：凝结
分子式：
CAS号：
性质：使气体或蒸气转变为液态或固态的过程。
CAS号：
性质：使气体或蒸气转变为液态或固态的过程。
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