1.
Screening of Cheese Starter and Study on Processing Technology of Cheese;
干酪发酵剂的筛选及干酪加工工艺研究
2.
Development of a Processing Regime and a Formula for Block-Type Cheese Analogue;
块状仿真干酪加工工艺及配方的研究
3.
Study on Processing Technology of Cheese Blending Soy Bean and Chicken Meat Protein
大豆鸡肉蛋白混合干酪加工工艺研究
4.
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
5.
cheese-making machine (excl. domestic)
干酪加工机（不包括家用的）
6.
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
7.
Research of Processing Technology of Camembert Cheese and Improving the Cheese Yield
Camembert干酪加工工艺及提高得率方法的研究
8.
Study on the main parameters of blueberry spreadable-type processed cheese
蓝莓涂抹型再制干酪加工中主要工艺参数研究
9.
Chymosin and its genetic engineering products used in cheese processing
干酪加工专用凝乳酶及其基因工程酶的研究
10.
Processing Technology of Swiss-type Cheese Containing High CLA Content;
高共轭亚油酸瑞士型干酪加工技术研究
11.
processed cheddar-style cheese.
加工过的切达干酪风格的干酪。
12.
fresh (unripened or uncured) cheese
鲜干酪（未经加工或处理）
13.
soft cheese (excl. uncured )
软干酪（不包括未加工处理的）
14.
Effects of Processing Conditions on Process Cheese Functional Properties
加工条件对再制干酪功能特性的影响
15.
Study on Avoidance of Browning During Fine Finishing of Crude Casein
粗干酪素精加工过程中防止褐变的研究
16.
Effects of Processing Conditions on Protein Secondary Structure of Processed Cheese
加工条件对再制干酪蛋白质二级结构的影响
17.
cottage cheese dressing
生干酪上(添加的)稀奶油
18.
scaldig of curd
(干酪制造中)凝乳加热