1) fruit flavor cheese
果味干酪
1.
The aim of the present work was to develop a new technology to process fresh fruit flavor cheese using fresh soft cheese,fresh milk and banana puree as raw materials.
以新鲜牛乳、香蕉果浆为原料,在新鲜软质干酪的制作基础上,研究了新鲜果味干酪的制作工艺。
2) Study on Processing Technology of Fresh Fruit Flavor Cheese
果味干酪加工工艺
3) cheese flavour
干酪风味
1.
The best way of receiving nutritional,economic and consistent cheese flavour was Enzyme-Modified Cheese(EMC).
目前获得有营养的、经济的和持续的干酪风味产品的方法主要是酶改性干酪(Enzyme Modified Cheese,EMC)。
4) mild cheese
淡味干酪
5) cheese flavoring
干酪调味剂
1.
The main purpose of this research:hope to make a product named cheese flavoring for Cheddar-cheese by adding exogenous protease and lipase preparations to fresh Cheedar-cheese paste.
本课题研究主要目的:希望能通过向新鲜契达干酪中添加外源蛋白酶和脂酶制剂,研制出具有契达风味的干酪调味剂产品,且这种产品可添加到新鲜干酪中,促进干酪风味物质生成、缩短干酪成熟时间,从而降低生产成本;同时这种产品也可应用到其他需要干酪风味的食品中。
6) nippy cheese.
气味刺鼻的干酪
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