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.
乳清凝乳通过乳状液中的液体部分凝结而被分离；
The fluid portion of milk from which the curd has been separated by coagulation; whey.
乳清凝乳通过乳状液中的液体部分凝结而被分离；
The fluid portion of milk from which the curd has been separated by coagulation; whey.
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