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soft cheese
相关语句
  软质干酪
     We research the effect about concentration of milk and quantity of CaCl2 and concentration of rennase and pH to coagulating property of soft cheese during production. The experiment shows: When the concentration of milk is 1.029g/mL, the quantity of CaCl2 is 0.02%, the concentration of rennase is 2.5g/L milk and pH is 5.8, we can product soft cheese which has soft flavor and exquisite tissue.
     研究探讨了软质干酪生产过程中原料乳的比重、CaCl2的添加量、凝乳酶质量浓度以及pH值对其凝乳特性的影响,结果表明:当原料乳比重为1.029g/mL、CaCl2的添加量为0.02%、凝乳酶质量浓度为2.5g/L牛乳、pH值为5.8时可以制作出风味柔和、组织状态细腻的软质干酪
短句来源
     Technology research of soft cheese
     软质干酪工艺研究
短句来源
     Study on coagulating property of soft cheese
     软质干酪凝乳特性的研究
短句来源
     Preliminary investigation on processing technology of fresh soft cheese
     新鲜软质干酪加工工艺的研究
短句来源
  “soft cheese”译为未确定词的双语例句
     Reasearch on the Process and Quality Controlling of Soft Cheese
     软质奶酪加工工艺及质量控制方法研究
短句来源
     3. The effect on Cheese quality with different factorsThe result showed that the effect on coagulation of the Traditional Soft cheese with different factors were different: the way of pasteurization was the most significant factor, following with the two factors including addition quality of rennet and temperature of coagulation, and the addition quatity of rennet had not obvious effect on the grade of cheese.
     3.影响奶酪质量的因素对软质奶酪凝乳效果的影响大小顺序为杀菌方式最大,其次为发酵剂的添加量、凝乳温度,凝乳酶的添加量对奶酪的凝乳效果影响较小。 对豆牛乳软质奶酪凝乳效果的影响大小顺序为:牛奶比例对奶酪的凝乳效果影响最大,其次是凝乳酶添加量和凝乳温度,杀菌方式对凝乳效果影响较小。
短句来源
     RESEARCH OF SOYBEAN- MILK SOFT CHEESE
     豆奶软质干酪的研制
短句来源
  相似匹配句对
     Technology research of soft cheese
     软质干酪工艺研究
短句来源
     cheese
     奶酪
短句来源
     RESEARCH OF SOYBEAN- MILK SOFT CHEESE
     豆奶软质干酪的研制
短句来源
     Soft Lithography
     软印刷技术
短句来源
     Cottage Cheese
     农家干酪
短句来源
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  soft cheese
A study was carried out on 430 samples of different foodstuffs (soft cheese, raw chicken, minced beef, sausage, fish) and 400 carcase samples (sheep, young and adult cattle) for screening of Listeria monocytogenes.
      
The heat capacity of several samples of hard cheese, semi-hard cheese and soft cheese was determined by conventional differential scanning calorimetry (DSC) and by temperature modulated DSC.
      
Silybum marianum plants contain a proteinase with clotting activity which is used for the production of soft cheese.
      
lactis isolated from a raw milk soft cheese contains tetS previously described in Listeria monocytogenes, cat and str from Staphylococcus aureus.
      
piscicola LV17 were isolated from soft cheese and vacuum-packed meat respectively.
      
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According to the method of GB4789.15-94, the enumeration of contaminated molds was detected and the frequency of different strains in 133 imported cheeses was analysed. 86.47% samples were not contaminated by molds, but 18 samples were positive(enumeration of molds>10 CFU/g), the positive rate of molds was 13.53%. There were no difference between hard cheeses and soft, semi soft cheeses. 106 strains of molds from 133 imported cheeses were identified of which 68.87% were Penicillium...

According to the method of GB4789.15-94, the enumeration of contaminated molds was detected and the frequency of different strains in 133 imported cheeses was analysed. 86.47% samples were not contaminated by molds, but 18 samples were positive(enumeration of molds>10 CFU/g), the positive rate of molds was 13.53%. There were no difference between hard cheeses and soft, semi soft cheeses. 106 strains of molds from 133 imported cheeses were identified of which 68.87% were Penicillium species, and most of them were P.roqueforti . The dominant strains in hard cheeses were P.roqueforti and P.freguentans . The dominant strains in soft, semi soft cheeses were Paecilomyces and P.roqueforti . Therefore, it is necessary to detect the contaminated molds in the imported cheeses.

依据GB4 789.15- 94方法 ,对 133件进口干酪进行了霉菌总数的测定和菌相分析。86 .4 7%的样品无霉菌污染 ,但从 18件样品中检出了霉菌 (霉菌总数 >10CFU/ g) ,检出率为13.53%。不同种类干酪的检出率无差别。从 133件干酪中分离出 10 6株霉菌 ,青霉占被分离菌株的 6 8.87% ,其中大部分为娄地青霉。硬质干酪中优势菌群为娄地青霉和常现青霉 ,软质及半软质干酪中优势菌群为拟青霉和娄地青霉。由此可见 ,加强进口干酪的霉菌检测是十分必要的。

This experiment studied the processing technology of the soft cheese . The experiment shows : the fat rate 3. 2% of the fresh milk, inoculate 1. 0% of the lactic bacteria ( Lactobacillus. delbruekii subsp. bulgaricus: Streptoccus thermophilus =2: 3) after 75 ℃, 15 minutes disinfecting and cooling, and ferment for 40 minutes in 32 ℃, regulating the acidity to pH 6. 0 , joining sequentially 0.02% of CaCl2 , 2 g/L milk of the rennase (Calf abomasum enzyme : mould chymase = 3: 1), under the constant temperature...

This experiment studied the processing technology of the soft cheese . The experiment shows : the fat rate 3. 2% of the fresh milk, inoculate 1. 0% of the lactic bacteria ( Lactobacillus. delbruekii subsp. bulgaricus: Streptoccus thermophilus =2: 3) after 75 ℃, 15 minutes disinfecting and cooling, and ferment for 40 minutes in 32 ℃, regulating the acidity to pH 6. 0 , joining sequentially 0.02% of CaCl2 , 2 g/L milk of the rennase (Calf abomasum enzyme : mould chymase = 3: 1), under the constant temperature (32℃) ferments for an hour , Cutting , intensifing , mixing , arranging milk clear , salt and ripe . It happens one quality good , milk fragrant and strong , relatively lower in price soft cheese prepared finally.

研究了软质干酪的加工工艺。结果表明,含脂率为3.2%的鲜牛乳,经75℃,15min杀菌冷却后接种体体积分数为1%的乳酸菌(V(保加利亚德氏乳杆菌):V(嗜热链球菌)=2:3)并于32℃发酵40min,调节酸度至pH值为6.0,再依次加入质量分数为0.02%的CaCl2和质量浓度为2g/L牛乳的凝乳酶(m(小牛皱胃酶):m(毛霉凝乳酶)=3:1),恒温(32℃)发酵约1h,最后经切割、升温、搅拌、排乳清、撒盐、成熟等工艺制备出一种软质、质地良好、奶香浓郁相对价格较低的软质干酪。

Processing of camembert cheese was investigated in this paper by single factor and orthogonal experiments. The parameters of camembert cheese making were obtained, setting until the curd perfect, cutting, molding and draining whey, salting, applying white mold spores, aging. The white mold-ripened soft cheese prepared.

通过单因素实验和正交实验对卡门培尔干酪的制作方法和工艺条件进行了初步研究。确定适合的工艺流程及参数,凝乳充分完成后再切割、装模、排出乳清后,经盐渍、喷洒真菌发酵剂、后发酵而得到外形美观、口感风味良好的白霉熟化软质干酪。

 
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