1) compound cheese
复合干酪
1.
Physical and chemical changes during ripening of chickpea compound cheese and natural cheese were discussed.
对鹰嘴豆复合干酪与牛乳干酪成熟过程中的理化性质变化进行研究。
2) mixed cheese
混合干酪
1.
The micro caves could be chang ed more larg er in the mixed cheese and the structures g ot more loose.
干酪在微观结构上微孔更大,结构更松散,经酶改性的大豆分离蛋白制作的混合干酪弹性、咀嚼性、融化延展性明显提高。
3) soy-cheese
混合乳干酪
1.
There was no obvious different between soy-cheese and cheese in terms of nutrition and flavor.
通过模拟传统硬质干酪的制造工艺制得混合乳干酪并通过理化分析和感官评定认为豆乳牛乳混合型干酪是可以为人们接受的。
4) mixed milk cheese
混合型大豆干酪
1.
In this paper, the proteolysis and sensory properties of mixed milk cheese during ripening period were studied.
对混合型大豆干酪成熟过程中蛋白质的降解及感官特性变化进行了研究。
5) cheese
[英][tʃi:z] [美][tʃiz]
乳酪，干酪
6) buttermilk cheese
酪乳干酪
补充资料：干酪
见乳和乳制品。
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