1.
rennet-digested milk
用凝乳酶凝结的乳凝块
2.
The Analysis of Milk Coagulating of Soy Milk and Raw Milk
影响豆乳牛乳混合乳凝乳效果的因素分析
3.
large sweet curd
大颗粒低酸度乳凝块
4.
A coagulated liquid that resembles milk curd.
凝乳液体凝乳状的凝结液体
5.
To form or cause to form into curd; curdle.
凝结，使凝结形成或使形成凝乳；凝结或使凝结
6.
The fluid portion of milk from which the curd has been separated by coagulation;whey.
乳清凝乳通过乳状液中的液体部分凝结而被分离；乳清
7.
immuno-latex agglutination inhibitory test
免疫乳胶凝集抑制试验
8.
scaldig of curd
(干酪制造中)凝乳加热
9.
turn into curds,as of dairy products.
把乳制品转化成凝结物。
10.
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。
11.
clotted cream;( Brit)thick cream made by scalding milk
凝结的乳脂（将乳类加热煮沸而成）.
12.
albumin [protein] milk
蛋白奶(部分脱脂的乳酸奶加凝乳)
13.
a coagulated liquid resembling milk curd.
凝结的液体，类似牛奶凝乳。
14.
sweetened milk coagulated with rennet.
加糖的牛奶，使用凝乳酶使之凝结。
15.
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。
16.
An enzyme, such as rennin or thrombin, that induces coagulation.
凝固酶能引起凝固作用的一种酶，如凝乳酶和凝血酶
17.
The thick part, or curd, was the first cheese.
这稠的部分，或者说凝乳，便是第一块乳酪。
18.
Acid production of lactic acid bacteria is sufficient to coagulate milk proteins.
乳酸细菌产生的酸足以使乳蛋白质凝固。