1) process cheese
再制奶酪
1.
The functional properties, microstructure of process cheese,and the various analytical techniques used to evaluate these kinds of properties were described.
再制奶酪是最丰富多彩的乳制品之一。
2) Review of Process Cheese and its Scitific Research Progress
再制奶酪研究进展
3) cheese processed
精制奶酪
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) renovated butter
再制奶油
补充资料：干酪粥
干酪粥
原料：米饭--1/6碗，水--1/2杯，干酪--5克
制法（1） 将干酪切碎。
（2） 将米饭入锅加适量水煮。
（3） 煮至粘稠时中入干酪，干酪开始溶化时将火关掉。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。