curdling

Preparation of Mucor pusillus or Mucor miehei chymosins and texture properties of milk curds;

微小毛霉与米黑毛霉凝乳酶的制备及其凝乳质构特性研究

An experiment was designed to optimize the key parameters of milk curd.

本文对影响天然干酪产率和品质的关键工艺——凝乳进行了研究。

Effect of curd acidity on the transfer ratio of calcium in production of buffalo milk Mozzarella cheese;

水牛奶Mozzarella干酪生产中凝乳酸度对钙转移率的影响

02% renent,mixing,setting until the curd perfect,cutting,molding,and draining whey,salting,applying with moldspores,aging.

02%的凝乳酶,静置直至凝乳完成,再切割、装模、排除乳、盐渍、喷洒真菌发酵剂、后熟可得到外形美观,口感风味良好的白霉熟化软质奶酪。

The production of Gouda cheese's Key control point include ferment time ,curd time ,soft ang hard degree about the clot and the control for acidity .

高达干酪生产主要控制点包括发酵时间、凝乳时间、凝块的软硬程度以及酸度的控制。

Study on technology for coagulant milk with Zingiber officinace rose juice——a new health drink;

一种新型的保健饮料——姜汁凝乳的工艺研究

Research on processing technology and formula of coagulant milk with ginger juice;

姜汁凝乳制作工艺与配方的研究

A new health care drink: coagulant milk with zingiber officinace rose juice;

一种新型的保健饮料——姜汁凝乳

Changes of physical-chemical properties and microstructure of Mozzarella cheese during coagulation

Mozzarella干酪凝乳过程中理化特性及微观结构的变化

b) on milk coagulation was studied.

观察凝乳时间,并测定发酵过程中的pH值、酸度。

The effects of temperature,pH value,milk proteins and salts on milk coagulation by ginger juice were studied in this paper.

生姜经清洗、打浆榨汁后可制得姜汁,将姜汁以2%的比例添加到经杀菌和冷却处理的鲜乳中可制成具有凝乳状态的姜汁牛乳。

3 ect,which systematically studied the rennet pH value effect on quality and yield of Mozzarella cheese.

3等9个pH值,比较系统地研究凝乳pH值对Mozzarella干酪质量和出品率的影响。

rennet-digested milk

用凝乳酶凝结的乳凝块

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

large sweet curd

大颗粒低酸度乳凝块

A coagulated liquid that resembles milk curd.

凝乳液体凝乳状的凝结液体

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

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

immuno-latex agglutination inhibitory test

免疫乳胶凝集抑制试验

scaldig of curd

(干酪制造中)凝乳加热

turn into curds,as of dairy products.

把乳制品转化成凝结物。

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。

clotted cream;( Brit)thick cream made by scalding milk

凝结的乳脂（将乳类加热煮沸而成）.

albumin [protein] milk

蛋白奶(部分脱脂的乳酸奶加凝乳)

a coagulated liquid resembling milk curd.

凝结的液体，类似牛奶凝乳。

sweetened milk coagulated with rennet.

加糖的牛奶，使用凝乳酶使之凝结。

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。

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

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。

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。