叙述了关于干酪生产过程中原料乳、凝结剂、发酵剂、干酪成分、成熟温度等因素对干酪品质影响的作用机理。
This paper reviewed the mechanism of effect of factors of material milk, coagulant, starter, and cheese composition, ripening temperature on quality of cheese.
乳清凝乳通过乳状液中的液体部分凝结而被分离;
The fluid portion of milk from which the curd has been separated by coagulation; whey.
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