skyr ; varenetz ; clotted milk ; acid curd
经发酵试验发现有些菌株产酸凝乳，产芳香味等性能良好。
Through fermentation test, some strains had properties of producing acid, solidifying milk and producing good smell.
目的研究用自然发酵酸乳清和柠檬酸作凝乳剂制作牛乳饼的化学组成及质构。
Objective To study the chemical composition and texture of cows 'milk cakes made with natural fermented acid whey and citric acid as milk coagulant, respectively.
实验室保藏乳酸杆菌的发酵产酸能力一般，此菌发酵所得的凝乳风味独特，质地均匀光滑，组织结构细腻。
The flavor of clabber is unique. The texture is uniform and smooth. The structure is exquisite. The cheese is creamy and thick.
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