我不推荐免费的奶制品，特别是干酪；它们不是含乳脂的、多泡的、呈褐色的，而是跟橡胶似的没味道。
I do not recommend fat-free dairy products, particularly cheese; instead of getting creamy, bubbly, and brown in recipes, it can turn rubbery and tasteless.
因此在采用乳粉为原料生产酸奶时，不仅要考虑到全乳固体含量超过11．3％以上，而且要充分考虑到乳粉中乳糖、乳脂及全乳固体含氮物质中酪蛋白的含量，以确保生产出优质酸奶。
Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.
奶油：亦称黄油。一种黄色到白色的固体乳状物，含脂肪球、水和无机盐，经由搅拌乳脂制成。
Butter:Solid emulsion of fat globules and water made by churning cream, used as a food.
奶油：亦称黄油。一种黄色到白色的固体乳状物，含脂肪球、水和无机盐，经由搅拌乳脂制成。
Butter:Solid emulsion of fat globules and water made by churning cream, used as a food.
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