酒店还有一家很棒的餐厅，Loggia，提供像“小块皮恩扎羊奶干酪（在地窖中发酵而成）并新鲜番茄泥”之类的食物。
The hotel also has an excellent restaurant, the Loggia, which serves dishes such as 'small pie of Pienza pecorino cheese matured in underground caves, served with fresh tomato purée’.
叙述了关于干酪生产过程中原料乳、凝结剂、发酵剂、干酪成分、成熟温度等因素对干酪品质影响的作用机理。
This paper reviewed the mechanism of effect of factors of material milk, coagulant, starter, and cheese composition, ripening temperature on quality of cheese.
生产高质量的菲达干酪及其他盐水浸渍干酪，发酵剂是最关键的因素。
In the production of high quality feta and other brined cheeses, starter cultures are the most critical ingredients.
干酪是液体乳为原料，经凝乳、排乳清，发酵成熟制成的产品。
The cheese is a milk product, Which is coagulated by liquid milk, then drained whey, then fermented and ripened.
对加酶发酵制作干酪的传统方法进行了改进，用添加乳糖的方法来代替添加酶进行发酵。
In the preparation of cheese with mixed milk, lactose was used to replace chymosin to produce curd.
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。
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.
文章对这些活性肽进行了介绍，并对乳制品(发酵乳和干酪)中的活性肽进行了讨论。
This article is devoted to the introduction of these bioactive peptides and the discussion of bioactive peptides in dairy products including fermented milks and cheeses.
利用干酪乳杆菌发酵鸡肉酶解液制备发酵型鸡肉调味汁。
This article studied chicken enzymatic hydrolyzate was fermented by lactobacillus casei to prepare chicken sauce.
目的观察干酪菌发酵产物对豚鼠离体回肠平滑肌收缩功能的影响。
Objective: To study action of Cryptoporus volvatus ferment substance ( CVFS ) on leukotriene production of polymorphonuclear leukocytes in rats.
具体研究方向为：乳粉、乳清、干酪、发酵乳制品加工工艺以及加工过程中的营养及化学变化机理研究、植物蛋白产品开发和乳源生物活性物质制备。
The specific research interests include: milk powder, whey, cheese, dairy processing technology and changing mechanism during processing, development of vegetable protein products.
干酪乳杆菌LC-13和乳酸乳杆菌LL-12是从发酵优良的四川泡菜老水中分离的，具有很好发酵性能。
Lactobacillus casei LC-13 and Lactobacillus lactic LL-12 were isolated from the natural fermented pickles with good flavor and the two strains have good fermentation performance.
科汉森公司一直致力于提高产品的可靠性和品质，目前已成为全球最大的干酪发酵剂供应商。
By focusing on reliability and quality, Chr. Hansen has grown to become the world's number one provider of cheese cultures.
本发明的干酪乳杆菌可用作食品，特别是乳制品发酵用的生产菌株。
The lactobacillus casei of the invention can be used for food, in particular to be used as production strains for fermentation of dairy products.
同时对高达干酪的生产工艺在理论上进行了探讨。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。
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.
目的观察干酪菌发酵产物对豚鼠离体回肠平滑肌收缩功能的影响。
Purpose To study the effect and its mechanism of zymotic fluid of Polypor Laetiporus (ZPL) on the muscular tension of the isolated ileum of guinea pig.
干酪促熟常用的方法有酶法、修饰发酵剂细胞、悬浮液系统、提高成熟温度、高压处理等。
Approaches which have been used frequently include the addition of enzymes, attenuated starter cells, slurries system, elevated ripening temperatures, high pressure treatment and so on.
本发明的干酪乳杆菌固态发酵活菌数是液体MRS发酵活菌数的二十倍以上。
The solid state fermentation viable bacterial number of the Lactobacillus casei Zhang is more than 20 times of the liquid MRS fermentation viable bacterial number.
本发明的干酪乳杆菌固态发酵活菌数是液体MRS发酵活菌数的二十倍以上。
The solid state fermentation viable bacterial number of the Lactobacillus casei Zhang is more than 20 times of the liquid MRS fermentation viable bacterial number.
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