用传统干酪制作技术制成的布里干酪柔软，不易裂开，而且口感细滑。
Traditional cheese making skills give our brie its soft, supple, creamy texture.
务必要阅读第65页上如何制作莫泽雷勒干酪的内容。
有些类别的生物技术已存在成千上万年，很可能开始于我们祖先使用微生物来制作面包、葡萄酒和干酪之时。
Some types of biotechnology have been around for millennia, and probably began when our ancestors used microorganisms to make bread, wine and cheese.
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.
通过单因素实验和正交实验对卡门·培尔干酪的制作方法和工艺条件进行了初步研究。
Processing of camembert cheese was investigated in this paper by single factor and orthogonal experiments.
综述了植物蛋白，特别是大豆蛋白制作模拟干酪的研究进展。
Research advance in cheese analogs processing from plant proteins, especially soybean protein, was reviewed in this paper.
当地干酪制造商用山羊奶、牛奶和绵羊奶制作的奶制品赢得了国际声望。
The local cheesemakers are winning an international reputation, making delicious cheese from goats, cows and sheep.
乳酸菌常被用来制作酸奶、干酪、泡菜和青贮饲料。
Lactic acid bacteria are involved in the formation of yoghurt, cheese, sauerkraut, and silage.
通过扫描电镜与流变仪对不同乳化盐制作的再制干酪样品进行了扫描与分析，从电镜图像可以看出，乳化盐添加量为3%时，乳化效果比添加量为1%时要好。
The processed cheese made with 3% emulsifying salts has better quality than with 1%, it can be seen from the scanning graph and analysis from rheology.
通过扫描电镜与流变仪对不同乳化盐制作的再制干酪样品进行了扫描与分析，从电镜图像可以看出，乳化盐添加量为3%时，乳化效果比添加量为1%时要好。
The processed cheese made with 3% emulsifying salts has better quality than with 1%, it can be seen from the scanning graph and analysis from rheology.
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