乳固形物含量越高，酸性乳饮料的稳定性越差（H值小）；
The content of milk solids was higher, the stability of acid milk drink was worse (H value was smaller).
利用通常的操作方法，加入10%核桃乳固形物，生产核桃冰淇淋。
Ice cream containing walnut was produced using conventional procedure modified by addition of 10% walnut milk solids.
利用通常的操作方法，加入10%核桃乳固形物，生产核桃冰淇淋。
Ice cream containing walnut was produced using conventional procedure modified by addition of 10% walnut milk solids.
应用推荐