1.
Formation and Cooling Mechanisms of Rennet-induced Casein Gels and Their Applications in Cheese Processing: A Review
酶凝干酪素凝胶性研究进展及其在干酪中的应用
2.
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
3.
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
4.
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
5.
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
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.
Studies on Effects of Culture Starters and Coagulants on the Quality of Mozzarella Cheese for Pizza;
发酵剂和凝乳酶对比萨专用Mozzarella干酪品质影响研究
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.
Study on Physical,Chemical and Biochemical Characteristics of Different Milkclotting Enzymes during Cheesemaking
不同凝乳酶在干酪成熟期的理化和生化特性研究
10.
scaldig of curd
(干酪制造中)凝乳加热
11.
The part of milk that coagulates when the milk sours or is treated with enzymes. Curd is used to make cheese.
凝乳牛奶的一部分，在牛奶发酵或用酶进行处理时凝结。凝乳被用来制作干酪
12.
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。
13.
Chymosin used traditionally in cheese making is an aspartic protease extracted form abomasum of suckling calves.
传统干酪加工中使用的凝乳酶是从犊牛皱胃中提取出的一种天冬氨酸蛋白酶。
14.
cheeselike food made of curdled soybean milk.
干酪状的食物，由凝固的大豆奶制成。
15.
a press for shaping cheese curd.
用来修整干酪凝乳的挤压工具。
16.
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
17.
Purifing casein glycomacropeptide from chymosin casein hydrolysate by ultrafiltration
超滤法纯化酪蛋白凝乳酶水解物中的酪蛋白糖巨肽
18.
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。