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.
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.
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