cheese making machine

Effect of soy protein isolate on texture of spread processed cheese;

大豆分离蛋白对涂抹型再制干酪质构的影响

The influence of four different emulsifying salts on texture of spread processed cheese made with mixture milk cheese which containing 20% soymilk was studied.

再制干酪生产中乳化盐的种类及添加量会显著影响最终产品的质构(p<0。

Physical and chemical changes in processed cheese during storage;

再制干酪贮藏期间的物理及化学变化

Effect of processing parameters on texture and rheological properties of processed cheese;

工艺参数对再制干酪的质构和流变性质的影响

the technology of recombined cheese was studied in this paper,and researched the four effective factors on recombined cheese.

本文对重制干酪制作工艺进行了研究,对天然干酪、水分、溶解盐和荒原胶的添加量分别作了因素试验,再考虑各种因素,最终确定了最佳配方为:天然干酪添加量为45%,水分含量为50%,溶解盐添加量为2。

Containing or resembling cheese.

干酪制成的或似干酪的

scaldig of curd

(干酪制造中)凝乳加热

made by blending several lots of cheese.

通过混合几种大量的干酪制成。

shaped and wrapped portion or mass of this

（制成一定形状及有包装的）干酪,奶酪

ripe cheese [wine]

已制成的干酪[酿好的酒]

Characterization of processed cheese with viable Lactobacillus casei

含有干酪乳杆菌的再制干酪的特性分析

A pungent, blue-veined, pressed Italian cheese made of cow's milk.

戈贡佐拉干酪由牛奶制成的压制的意大利干酪，蓝花纹，味浓的

Research of Kerogen Preparation Control System Based On CAN-BUS

基于CAN-BUS的干酪根自动制备控制系统

A mold-ripened, whole-milk cheese with a whitish rind and a soft, light yellow center.

布里干酪一种模制熟全奶干酪，带白色外皮和质软、浅黄色心

spread made of cheese mixed with butter or cream or cream cheese and seasonings.

干酪与黄油或奶油或奶油干酪和调味料混合制成的涂食。

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

cheeselike food made of curdled soybean milk.

干酪状的食物，由凝固的大豆奶制成。

It may be used for milk prior to cheese manufacture.

这种方法可以用于制干酪前乳的处理

eggplant parmigiana.

用巴尔马干酪调制的茄子

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

a lump/piece/slice of cheese

一大块[块/片]干酪

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。

mild white cheese made from curds of soured skim milk.

淡味的白色干酪，由变酸的脱脂凝乳制成。