这种奶酪18个月后发酵成熟，气孔多，组织松脆，味道浓郁。
Matured over 18 months, this cheese has an open, crumbly texture with a strong flavour.
研究表明，这些能在发酵的奶酪里面生存的蛆，同样能在酸性环境中游刃有余。而对于生为蛆的一种动物，当然也乐于钻进你的十二指肠。
As it turns out, living in rotting cheese means they’re pretty used to acidic environments, and being a disgusting maggot means they’re more than happy to try to burrow into your duodenum.
在一个星期后我到达绍兴时，奶酪已经全部发酵得很好了，有些正开始慢慢渗出浓液。
By the time I reached Shaoxing after a week on the road, the cheeses had all ripened nicely, and some were beginning to ooze.
同样是口感刺激的调味酱，中式豆腐乳总是让我想起发酵的蓝纹奶酪，不过绍兴的品尝者们在试吃了一块Stichelton后表示不赞同。
Chinese fermented beancurd, an intense-tasting relish, had always reminded me of a ripe blue cheese, but the Shaoxing tasters, faced with a Stichelton, disagreed.
Perogies是一种水饺，通常都是用未发酵的生面团夹着土豆，德国泡菜，碎肉，奶酪或水果煮，烘焙或炸制而成。
Perogies are boiled, baked or Fried dumplings made from unleavened dough and traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit.
当在1993年Wimm-Bill-Dann开始在俄罗斯销售酸奶酪时，当地报纸怀疑它是否是甜的克菲尔发酵剂或者常温冰淇淋。
When Wimm-Bill-Dann started selling yogurt in Russia in 1993, local newspapers wondered whether it was sweet kefir or warm ice-cream.
一些古老的食品发酵产品，如葡萄酒，面包。酱油，奶酪等等，现在都成了大工业，由化学工程师提供工业化的生产工艺，普遍用到间歇反应器。
The ancient products of food fermentation:wine, bread, soy, cheese etc. are now big industries employing ChE to provide industrial scale processes, often using batch reactors.
目前，奶酪基本采用菌种发酵、酶、酸味剂、加热等方法进行生产。
At present, Microbial fermentation, enzymes, sour agents, heating and other methods are used in cheese production.
微生物发酵法可加速脂肪水解，赋予奶酪独特的风味和香味。
Microbial Fermentation can accelerate the fat hydrolysis, and gives the cheese a unique flavor and aroma.
其乡村奶酪是由新鲜脱脂牛奶制成，加入少许盐，牛奶过夜发酵，然后煮成有弹性的乳凝块。
This small curd cottage cheese is made from Fresh Skim milk, with a little added salt. The milk is fermented overnight, and then cooked to give a springy lactic curd.
实验成品的各项主要指标和总体的评价都较不错，说明实验中以实验室保藏乳酸杆菌为奶酪发酵剂的尝试是可行的。
The main indicators and overall rating of the end product is very good. This Lactobacillus used in cheese production is feasible.
然后使用大豆奶酪细菌DH1、GH4结合该菌加入到豆奶中，在一定条件下制成细菌型发酵大豆奶酪。
Then, the bacterial-fermented cheese was made from soymilk treated with soy cheese bacterial starter cultures (DH1, GH4) and Lactobacillus rhamnosus 6013 at definite conditions.
由于酸奶酪是发酵而来的，其特殊的性质和其中的细菌密切相关。近年来，人们越来越关注益生菌，酸奶酪也被人们视为一种真正意义上的superfood。
Because the nature of yogourt itself comes from the fermentation, much has been made of the role the bacteria play in yogourt's relatively unique properties.
此刻聚餐团体的喧嚣已达到了足够的分贝遮盖了我们的尖叫，牛油果碎配上搅在一起的巴马臣奶酪屑与颇具手感的发酵牛奶。
Bynow, the din from the corporate celebrants had reached sufficientdecibels to muffle our shrieks at a butternut squash and parmesanvelouté with the viscous tang of curdled milk.
此刻聚餐团体的喧嚣已达到了足够的分贝遮盖了我们的尖叫，牛油果碎配上搅在一起的巴马臣奶酪屑与颇具手感的发酵牛奶。
Bynow, the din from the corporate celebrants had reached sufficientdecibels to muffle our shrieks at a butternut squash and parmesanvelouté with the viscous tang of curdled milk.
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