The processing of tomato vinegar were determined by the analysis of the degree of alcohol, acidity and sugar. The liquid fermentation conditions of tomato vinegar were optimized.
通过对酒精和醋酸发酵后酒度、酸度、糖度和还原糖等成分的测定，研究了液体发酵法酿制蕃茄醋的生产工艺，并优化了发酵条件。
The production of Gouda cheese's Key control point include ferment time, curd time, soft ang hard degree about the clot and the control for acidity.
同时对高达干酪的生产工艺在理论上进行了探讨。高达干酪生产主要控制点包括发酵时间、凝乳时间、凝块的软硬程度以及酸度的控制。
The production of Gouda cheese's Key control point include ferment time, curd time, soft ang hard degree about the clot and the control for acidity.
高达干酪生产主要控制点包括发酵时间、凝乳时间、凝块的软硬程度以及酸度的控制。
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