制干酪和凝乳食品时用于凝固乳品的物质。

A substance that curdles milk in making cheese and junket.

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研究了影响涂抹再制干酪产品性质的主要因素，通过对产品质构的TPA实验，最终确定了最佳的涂抹再制干酪的工艺参数。

The main factors that affect the texture of processed cheese spread were studied by TPA experiments. The textural properties of product at different circumstances were investigated.

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秘制青柠鸡胸肉、特里杰克干酪、打芝士、黑豆蓉和烧辣椒丝、上年油梨酱。

Grilled chicken breast, Jack and Cheddar cheeses, roasted corn, black beans, fire-roasted mild chilies, red onions and cilantro tipped with Parmesan cheese, Served with fresh guacamole.

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