1.
rennet-digested milk
用凝乳酶凝结的乳凝块
2.
A coagulated liquid that resembles milk curd.
凝乳液体凝乳状的凝结液体
3.
To form or cause to form into curd; curdle.
凝结，使凝结形成或使形成凝乳；凝结或使凝结
4.
The Analysis of Milk Coagulating of Soy Milk and Raw Milk
影响豆乳牛乳混合乳凝乳效果的因素分析
5.
The fluid portion of milk from which the curd has been separated by coagulation;whey.
乳清凝乳通过乳状液中的液体部分凝结而被分离；乳清
6.
scaldig of curd
(干酪制造中)凝乳加热
7.
a substance that curdles milk in making cheese and junket.
制干酪和凝乳食品时用于凝固乳品的物质。
8.
albumin [protein] milk
蛋白奶(部分脱脂的乳酸奶加凝乳)
9.
a coagulated liquid resembling milk curd.
凝结的液体，类似牛奶凝乳。
10.
sweetened milk coagulated with rennet.
加糖的牛奶，使用凝乳酶使之凝结。
11.
An enzyme, such as rennin or thrombin, that induces coagulation.
凝固酶能引起凝固作用的一种酶，如凝乳酶和凝血酶
12.
The thick part, or curd, was the first cheese.
这稠的部分，或者说凝乳，便是第一块乳酪。
13.
Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
凝乳酶对超滤浓缩乳生产Quark干酪的影响
14.
cuts the jellied milk into tiny, soft curds that weep whey(Kit Snedaker)
把牛奶的凝结物切成渗出乳浆的小而软的凝乳(基特 斯尼达克)
15.
cuts the jellied milk into tiny, soft curds that weep whey(bKit Snedaker)
把牛奶的凝结物切成渗出乳浆的小而软的凝乳(b基特 斯尼达克)
16.
Characteristics of Rhizopus' Milk-clotting Enzyme in Jiu-yao and Studies on Texture of Kou Wan Lao;
酒曲中根霉凝乳酶性质及对扣碗酪凝乳质地影响的研究
17.
The content of rennet enzyme and calcium chloride effect on the rennet and the quality of Mozzarella cheese;
凝乳酶及氯化钙的添加量对凝乳及成品质量的影响
18.
large sweet curd
大颗粒低酸度乳凝块