1.
Application of HACCP procedure in Mozzarella cheese processing;
HACCP在Mozzarella干酪生产过程中的应用
2.
The Application of Enzymes and the Effects of Products during Cheesemaking;
干酪生产中应用的酶类及其对产品的作用
3.
Cheese production in the process of microbial control and sterilization technology
干酪生产过程中微生物的控制与除菌技术
4.
The Study on the Application Effect of Different Milk-clotting Enzymes During Cheesemaking;
不同凝乳酶在干酪生产中应用效果的研究
5.
RESEARCH ON DIFFERENT HEAT TREATMENT OF SKIMMILK ON PRODUCTION PROCESS OF COTTAGE CHEESE
不同热处理原料乳对农家干酪生产工艺的影响
6.
Study on Application Effect of Six Kinds of Milk-clotting Enzymes during Cheesemaking
6种凝乳酶在牛奶干酪生产中的应用效果研究
7.
Initially identification of a cheese producing strain of mold and the research of its physiological characteristic
一株干酪生产用霉菌的初步鉴定及其生理特征的研究
8.
Study on the application effect of different milk -clotting enzymes during cheesemaking
不同种凝乳酶在牛奶干酪生产中应用效果的研究
9.
Cheese curd inoculation is used in the manufacture of Roquefort and blue cheese.
生产法国羊奶干酪和青纹干酪需进行干酪凝块的培养。
10.
Manufacture Procedures of Quark Cheese by Ultrafiltration
Quark干酪超滤生产工艺的研究
11.
Studied on production technology in direct-acidified skim-milk Mozzarella cheese
直接酸化法生产Mozzarella干酪工艺的研究
12.
Studies on Technology and Influence Factors of the High-Moisture MOZZARELLA Cheese;
高水分MOZZARELLA干酪的生产工艺及影响因素研究
13.
Studies on Effect of Technology on the Quality of Mozzarella Cheese for Pizza;
生产工艺对比萨专用Mozzarella干酪品质影响研究
14.
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
15.
Gas production by Propionibacterium contributes to final flavor development and hole or eye formation in this cheese.
丙酸杆菌所产生的气体会形成最终干酪的风味以及干酪中的孔或眼。
16.
cottage cheese dressing
生干酪上(添加的)稀奶油
17.
Effect of gluconic acid lactone on ultrafiltered Quark cheese yield and quality
葡萄糖酸内酯对超滤法生产Quark干酪产量和质量的影响
18.
All cheese results from a lactic acid fermentation of milk, which results in coagulation of milk proteins and formation of a curd.
所有的干酪都是由乳的发酵产生的,乳酸使乳蛋白凝结并形成凝块。