1.
Processing Technology of Hard Cheese from Milk of White Yak
白牦牛乳硬质干酪加工工艺技术研究
2.
The Screening on Semi-hard Cheese Adjunct Culture and Study on the Influence to Cheese Flavour;
半硬质干酪附属发酵剂的筛选及其对干酪风味影响的研究
3.
Study on Effect of Addition Amount of Starter on Quality of Semi-hard Cheese
发酵剂添加量对半硬质干酪品质的影响研究
4.
Investigation on Processing Technology of Hard Cheese and Its Bioactive Peptides;
硬质干酪加工工艺及其生物活性肽的研究
5.
hard or semihard cheese grated.
磨碎的、硬或半硬的干酪。
6.
Any of several types of smooth, hard cheese varying in flavor from mild to extra sharp.
切德奶酪几种平滑、质硬的有从温和至极刺激的不同口味的干酪
7.
hard smooth-textured cheese.
硬的、纹理光滑的干酪。
8.
Investigation on characteristics of low-fat Mozzarella cheese
低脂Mozzarella干酪的品质研究
9.
hard pale yellow cheese with many holes from Switzerland.
瑞士产的、硬的、多孔的、淡黄色干酪。
10.
A firm white or pale yellow cheese with a nutlike flavor and many holes, originally produced in Switzerland.
瑞士干酪一种白色或淡黄色的硬干酪，有果仁味，多孔，最初产于瑞士
11.
hard dry sharp-flavored Italian cheese; often grated.
干硬的有刺鼻味道的意大利干酪；通常磨碎。
12.
"Casein colours dry quickly and, they have more body than eggtempera paints, they can be applied with bristle brushes to create impasto textures not unlike those of oils."
酪蛋白颜料干燥较快，具有比蛋彩颜料更高的稠度，可用硬画笔创造出与油画相似的厚涂质感
13.
A trademark for a soft cheese resembling a mild Limburger.
利德克兰兹牌乳酪象林堡软干酪的一种软质奶酪的商标名
14.
A mold-ripened, whole-milk cheese with a whitish rind and a soft, light yellow center.
布里干酪一种模制熟全奶干酪，带白色外皮和质软、浅黄色心
15.
Studies on the Improvements of Flavor and Texture of Low-fat Processed Cheese by Enzyme-modified Cheese and Inulin
酶改性干酪和菊粉改善低脂再制干酪风味和质构的研究
16.
a mild yellow English cheese with a crumbly texture.
一种淡味的黄色英国干酪，质地较脆。
17.
The Study on the Starter Culture of Fresh Acid-curd Cheese and Fermentation Technology;
新鲜软质干酪发酵剂及发酵工艺研究
18.
Research on Quality and Improvement of Fat Reduced Mozzarella Cheese
低脂Mozzarella干酪的品质及其改进的研究