1.
The Study to Accelerate the Ripening of Mozzarella Cheese;
加快Mozzarella干酪成熟的研究
2.
PHYSICOCHEMICAL CHARACTERISTICS OF CAMEMBERT CHEESE DURING RIPENING
Camembert干酪成熟期间理化特性研究
3.
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。
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.
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
6.
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
7.
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
8.
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
9.
Study of Starter Cell Modified by Lysosyme and Ultrasound and Its Accelerated Cheese Ripening;
溶菌酶和超声处理发酵剂及其加速干酪成熟的研究
10.
Research on the Physicochemical Characteristics and Microorganismical Changes During the Ripening Period of Buffalo Cheese;
广西水牛奶干酪成熟期间理化指标和微生物的变化研究
11.
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
12.
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
13.
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
14.
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
15.
Containing or resembling cheese.
干酪制成的或似干酪的
16.
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。
17.
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
18.
Cheese aging at room temperature.
在室温下成熟的奶酪