通过扫描电镜与流变仪对不同乳化盐制作的再制干酪样品进行了扫描与分析，从电镜图像可以看出，乳化盐添加量为3%时，乳化效果比添加量为1%时要好。

The processed cheese made with 3% emulsifying salts has better quality than with 1%, it can be seen from the scanning graph and analysis from rheology.

youdao

通过扫描电镜与流变仪对不同乳化盐制作的再制干酪样品进行了扫描与分析，从电镜图像可以看出，乳化盐添加量为3%时，乳化效果比添加量为1%时要好。

The processed cheese made with 3% emulsifying salts has better quality than with 1%, it can be seen from the scanning graph and analysis from rheology.

youdao