1.
Neutral Proteinase and Starter Lactic Acid Bacteria Cell Immobilization on Sodium Alginate and Its Effect on Accelerating Ripening of Cheese;
中性蛋白酶和乳酸菌固定化及其对干酪促熟效果的研究
2.
The Study to Accelerate the Ripening of Mozzarella Cheese;
加快Mozzarella干酪成熟的研究
3.
A creamy, mold - ripened cheese that softens on the inside as it matures.
卡门贝干酪一种奶油的、发霉催熟的奶酪，烧熟时其内部是软的
4.
Study on the method of accelerating Cheddar cheese ripening
切达干酪加速成熟方法及其研究现状
5.
Studies on Optimization of Technologic Parameters and Ripening Characteristics of Soymilk Cheese;
豆乳干酪工艺优化及成熟特性的研究
6.
Studies on Critical Technology and Ripening Characteristics of Soybean Cheese;
大豆干酪关键技术及成熟特性的研究
7.
PHYSICOCHEMICAL CHARACTERISTICS OF CAMEMBERT CHEESE DURING RIPENING
Camembert干酪成熟期间理化特性研究
8.
THE CHANGE OF PHYSICAL AND CHEMICAL PROPERTIES OF TWO KINDS OF CHEESE DURING RIPENING
两种干酪在成熟过程中理化性质变化
9.
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
10.
soft unripened cheese made of sweet milk and cream.
软的、未熟化的干酪，由甜牛奶和奶油制成。
11.
The study on the proteolysis effect of different milk-clotting enzymes during cheesemaking;
不同凝乳酶对干酪成熟期间蛋白质降解的影响
12.
Encapsulation of Neutrol Proteinase and Its Application on Cheese Ripening
微胶囊化中性蛋白酶及其在干酪成熟中的应用
13.
Effects of Heat-shock Lactobacillus helveticus on Cheddar Cheese Ripening
热激修饰瑞士乳杆菌对Cheddar干酪成熟的影响
14.
The Effects of Curd and Ripening Condition of Cheese on Sensory Quality
干酪的凝乳及成熟条件对感官品质的影响
15.
Physicochemical and biochemical characteristics of two kinds of goat cheese during ripening period
两种羊奶干酪成熟期间理化和生化特性研究
16.
Analysis and research on volatile flavor compounds of acid-coagulated cheese
酸凝干酪成熟过程中挥发性风味物质的分析
17.
The ripening of cheddar cheese is a long and costly process,which leads to inventory cost added.
切达干酪成熟时间较长,成熟期间费用较高,导致生产成本增加。
18.
Containing or resembling cheese.
干酪制成的或似干酪的