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。
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
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
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
Processing of Spread Processed Cheese Made of Milk and Soymilk;
涂抹型豆乳牛乳混合再制干酪的工艺研究
Study on the main parameters of blueberry spreadable-type processed cheese
蓝莓涂抹型再制干酪加工中主要工艺参数研究
Effects of Processing Conditions on Protein Secondary Structure of Processed Cheese
加工条件对再制干酪蛋白质二级结构的影响
Studies on Preparation of Processed Cheese Spread and Its Textural, Rheological Properties and Flavour;
涂抹再制干酪的制备及其质构流变与风味的研究
Research on Factors Affection Physical Properties of Processed Cheese Spread and Development of New Products;
影响涂抹型再制干酪物性的因素分析及新产品的开发
Study on Influence Regularity of Different Emusifying Salt and Their Addition Amount on Quality of Processed Cheese
不同乳化盐及添加量对再制干酪品质影响规律的研究
Protein secondary structure of spreadable processed cheese and it's effect on texture
涂抹再制干酪中蛋白质的二级结构及其对质构的影响
Containing or resembling cheese.
干酪制成的或似干酪的
shaped and wrapped portion or mass of this
（制成一定形状及有包装的）干酪,奶酪
scaldig of curd
(干酪制造中)凝乳加热
ripe cheese [wine]
已制成的干酪[酿好的酒]
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。
