奶酪是蛋白质和脂肪的混合物，加热时蛋白质构成的网状结构破坏，本来固定在网状结构中的脂肪就会溢出。
Cheese, as a combination of protein and fat, is a kind of emulsion, and heat disrupts the net of proteins that keep the fat trapped in the curd.
酪蛋白从牛奶中析出，凝集成网状团块，而牛奶中的脂肪球也被这个网状结构捕获。
They begin to literally fall out of the milk, forming a clumpy net in which fat globules are trapped.
根据细胞形态和酶蛋白质活性明显的移行特点，主要区分出三种类型的细胞，即网状细胞、巨噬细胞和成纤维细胞。
According to cell shape and the character of enzyme protein activity, three types of cells were identified, fibroblasts, reticular cells and macrophages.
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