- 更多网络例句与凝乳酪相关的网络例句 [注：此内容来源于网络，仅供参考]
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Rennet is one of the enzymes uses to make cheese.
凝乳酵素是用于制作乳酪的酶中的一种。
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Calf rennet is still used by specialty cheese manufacturers.
小牛的凝乳酶素仍然被专业的乳酪生产商所使用。
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Therefore Mila and Oa have not found eating aged cheese created from animal rennet problematic.
因此Mila和Oa没有发现食用用动物性凝乳酶来制造的陈乳酪的问题。
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Calf rennet, consisting of mainly chymosin with a small but variable proportion of pepsin, is a relatively expensive enzyme and various attempts have been made to find cheaper alternatives from microbial sources These have ultimately proved to be successful and microbial rennets are used for about 70% of US cheese and 33% of cheese production world-wide.
与其他凝乳酶一起组成了一个虽小然而却有很大比率的胃蛋白酶的幼牛凝乳酶相对来说比较昂贵，因此目前关于能否在微生物资源中寻找廉价的凝乳酶正在试验中。这一设想最终一定会成功并且从微生物中得到的凝乳酶将会用于生产美国市场中77%，全球市场33%的乳酪制品。
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It is made of curdled milk and a kind of yoghurt-like substance which is a dish on its own; the latter is especially popular in summer.
这里食用的牛奶是凝乳和一种酸乳酪似的物质做成的一种奶制品，本身就是一道菜，而且在夏天尤为受人欢迎。
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There is vegetable rennet available and many organic dairies produce cheese with it instead; however in aged cheese, the animal rennet also breaks down into other enzymatic patterns over time that it does not retain the slaughter thought-form associated with its origins.
有可用的植物性凝乳酶，许多有机乳制品店做乳酪时用它来代替动物性凝乳酶；但是在陈乳酪中，动物性凝乳酶随时间也分解为其它生化酶模式，不再保留与它来源相关的屠杀之思想形态。
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As well as halloumi, Hardy also produces ricotta and a feta — though, of course, the latter's PDO means that the High Weald version labours under the title of "Mediterranean-style sheep milk cheese".
以及halloumi，哈迪还生产凝乳（使用halloumi乳清）和羊乳酪-不过，当然，后者的专业发展主任意味着海威尔德在&地中海称号式羊奶酪版本的劳动&。
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The thick part,or curd,was the first cheese.
浓厚的那部分或者凝乳就是最早的乳酪。
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The thick part,or curd,was the first cheese.
这稠的部分，或者说凝乳，便是第一块乳酪。
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Manouri cheese a curd cheese, produced in Thessaly, Central Macedonia and Western Macedonia from sheep milk or in combination with ewe milk.
Manouri奶酪是一种凝乳酪，产于塞萨利大区、马其顿大区中部和西部，用绵羊奶或绵羊奶和山羊奶混合制作。
- 更多网络解释与凝乳酪相关的网络解释 [注：此内容来源于网络，仅供参考]
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Junket dessert：乳酪食品
junket 凝乳食品 | Junket dessert 乳酪食品 | kasher 犹太食品
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rennet：凝乳
乾酪(cheese)和乳酪(butter)均为人类最早利用之乳制品,据文献记载,纪元前约450~1000年欧州即有被利用之纪录,其制造技术传由旅客自亚洲移入,是时系将牛乳自然发酵,使凝固收集后供食,加凝乳(rennet)之制法则据说,很久已前有人将牛乳盛于绵羊胃制袋,
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ambrain; ambrein; ambrin：龙涎香脂
tyrein乳酪凝块 | ambrain; ambrein; ambrin龙涎香脂 | cuprein 铜蛋白
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curbs：凝乳 凝乳制品
yoghurt 酸乳酪 酸奶 | curbs 凝乳 凝乳制品 | skimmed milk 脱脂牛奶
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grated cheese：乳酪粉
凝乳 rennet | 乳酪粉 grated cheese | 全脂牛奶 whole milk
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renovated butter：再制乳酪
凝乳酶 rennet; rennase | 再制乳酪 renovated butter | 更新 renovation
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la ricotta：凝乳酪
il provolone 淡味的羊奶干酪 | la ricotta 凝乳酪 | la robbiola 未熟的干酪
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il provolone：淡味的羊奶干酪
il pecorino 辛辣的羊奶干酪 | il provolone 淡味的羊奶干酪 | la ricotta 凝乳酪
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curd cheese：凝乳酪
curd cheese knife || 凝乳切(块)刀, 干酪切刀 | curd cheese || 凝乳酪 | curd fiber phase || 皂粒纤维相
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acid curd cheese：酸凝乳干酷
acid cheese curd制干酷的酸性凝乳 | acid curd酸乳酪,酸凝乳,酸法干酪素凝块 | acid curd cheese酸凝乳干酷