- 更多网络例句与干酪相关的网络例句 [注：此内容来源于网络，仅供参考]
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In this paper,the superiority of the cottage cheese was discussed,which based on the nutrition components and process characters.
从农家干酪的营养和加工特点出发，介绍了农家干酪所具有的发展优势，阐述了农家干酪的研究状况，并对农家干酪在中国的开发提出了一些建议。
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"Soft cheese represents a world of indulgence," says Jean-Michel Lepetit, Marketing Manager, Cheese Cultures, Chr. Hansen. What else can match the extreme sensation of the Gorgonzola's soft texture, the strong taste of the Roquefort, or the wildness and the balance of the Camembert?
Jean-Michel Lepetit，科汉森的市场部经理曾经说到，"软质干酪就是放纵的世界"，他继续补充到，什么能与戈贡佐拉干酪的柔绵口感，洛克福干酪的强烈风味，还有卡门培尔干酪的野性和均衡相比呢？
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The main feature of the soft cheese segment is diversity; Camembert, Brie, Gorgonzola, Roquefort, Argentine Port Salut, Crescenza are all soft cheeses, and many more exist.
卡门培尔干酪、布里干酪、戈贡佐拉干酪、洛克福干酪、Argentine Port Salut和Crescenza都属于软质干酪，还有许多这里没有列举的品种。
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The favorite kinds of milk cheese are: Gloucester, Cheshire, Cheddar, and Gorgonzola; Milk and Cream cheese: Stilton and Double Gloucester; Cream cheese: Brie, Neufchatel, and Camembert.
奶干酪最受人们喜爱的有：格罗斯特硬干酪、柴郡干酪、切达奶酪、戈贡佐拉干酪。奶乳干酪有：斯迪尔顿奶酪、一级干酪。乳干酪有：布里乳酪、纳夫夏特尔干酪、卡门贝软乳酪。
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The impact of critical technology parameters which were cooking temperature?cheddar pH and stretching temperature on full fat Mozzarella cheese textural properties(TPA Hardness?TPA Cohesiveness?TPA Springness)and functional properties(Meltability?Free oil)was studied in this peaper by using currency three factors quadratic rotation design. It came to the conclusions that TPA Hard and Free Oil were increased properly with cooking temperature increased,the formation of free oil was increased with stretching t...
采用三因素二次通用旋转组合设计，研究热缩温度、堆酿pH、拉伸温度等关键工艺参数对全脂Mozzarella干酪的质构特性和功能特性的影响规律，结果表明提高热缩温度可增加干酪硬度及干酪的油脂析出性；提高拉伸温度也可增加干酪的油脂析出性；堆酿pH对干酪的弹性有较大影响，随着堆酿pH的降低，干酪的弹性增大，并与热烫拉伸温度之间有交互作用，即低的堆酿pH和高的拉伸温度时干酪的弹性大。
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To compare changes on physicochemistry, rheology and microstructure for different sorts ofcheeses during storage, this research chooses Cheddar Cheese, Gouda cheese and Vintage cheese to analyze protein, fat, water content anddetermine Cheddar belongs to semi-soft cheese (44.1% moisture content), Gouda belongs to hardcheese (39.6% moisture content), Vintage belongs to especially hard cheese (32.2% moisturecontent).
干酪的组成分析和种类的确定为了比较不同种类干酪在贮藏过程中理化、流变学和微观结构的变化，本研究选择了Cheddar干酪、Gouda干酪和Vintage干酪，分析其蛋白质、脂肪及水分含量，确定Cheddar属于半软质干酪(水分含量44.1％)，Gouda属于硬质干酪(水分含量39.6％)，Vintage属于特硬质干酪(水分含量32.2％)。
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From the research of the kerogen carbon isotopes of the coal-measure strata in some basins of China (the Carbo-Permian in the Ordos basin, the Triassic in the Sichuan basin, the Jurassic in the Jungar basin and Turpan-Hami basin, the Tertiary in the Yingqong basin) it can be indicated that the Type Ⅲ kerogen has a wide δ〓C range from -21. 2‰ to -27. 6‰, averaging -25‰, which is more enriched in 〓C than sapropel and mixed kerogens.
对我国一些含煤盆地（陕甘宁石碳－二叠、四川三叠系、准噶尔侏罗系、吐哈侏罗系、莺琼盆地第三系）的煤系地层干酪根碳同位素研究表明，煤系地层的干酪根碳同位素组成δ〓C值分布范围为－21.2～－27.6‰，说明其变化范围较宽，平均值为－25‰左右，相对腐泥型干酪根和混合型干酪根较明显地富重碳同位素。
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WINKEL, Netherlands - Using forklifts, Dutch cheesemakers turned over a thick slab of Dutch cheese weighing nearly 600 kg (1,320 lb) on Tuesday, hoping to claim the title for the world's largest cheese.
周二，荷兰的干酪师们在起重机的帮助下将厚厚的一块荷兰干酪翻了一面，这块干酪重大600公斤，干酪师们希望它能成为世界上最大的干酪。
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Mushrooms,Beef Steak,Blue Crab,Chicken Breast,Chicken Drumstick,Clams,Cod Fish Filet,Duck Breast,Lamb Chop,Lamb Roast,Lobster,Merguez,Mussels,Oysters,Pork Chop,Pork Roast,Quail,Red Snapper Filet,Roast Beef,Kobe Beef,Salmon Steak,Sausage,Scallops,Sea Bass Filet,Shrimp,Squab,Tuna Steak,Veal Chop,Veal Roast,Anchovies,Cheddar Cheese,Brie,Goat Cheese,Gorgonzola,Green Olives,Mozzarella,Parmesan,Ricotta,Bacon,Black Olives,Black Truffle,Boiled Ham,Caviar,Vidalia Onion,Garlic,Foie Gras,Prosciutto,Rosemary,Red Onion,Sage,Salmon Roe,Scallions,Soy Sauce,Swiss Cheese,White Truffle,Onion
蘑菇，牛排，蓝蟹，鸡胸肉，鸡腿，蛤蜊，鳕鱼，鸭胸，羊排，烤羊肉，龙虾，阿拉伯香肠，贻贝，牡蛎，猪排，烤猪肉，鹌鹑，红鲷鱼，烤牛肉，神户牛肉，鲑鱼排，香肠，扇贝，鲈鱼，虾，乳鸽，金枪鱼排，小牛肉排，烤小牛肉，凤尾鱼，切达干酪，奶酪，山羊奶酪，戈贡佐拉干酪，绿橄榄，意大利白干酪，意大利干酪，意大利奶酪，培根，黑橄榄，黑块菌，煮火腿，鱼子酱，甜洋葱，大蒜，鹅肝，火腿，迷迭香，红洋葱，鼠尾草，鲑鱼子，大葱，酱油，瑞士奶酪，白松露，洋葱
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After the dough rises again to the desired height, brush with olive oil, tomato sauce, and sprinkle with tomato paste, Italian herbs and parmesan cheese along with sliced mushrooms or other veggies of choice. Top with grated mozzarella and provolone cheese, or other favorite cheese of choice.
当面团再次发酵到希望的大小时，在面团上刷上橄榄油、番茄沙司，并撒上番茄酱、意大利草药、帕尔马干酪、蘑菇片或其它蔬菜、碎白干酪（译注：mozzarella，白干酪：一种味淡的、白色的并有弹性的意大利奶酪，通常融化放在比萨饼上吃）和碎菠萝伏洛干酪（译注：provolone，菠萝伏洛干酪：一种坚硬的，通常是熏制的意大利干酪）或是其它喜爱的奶酪。
- 更多网络解释与干酪相关的网络解释 [注：此内容来源于网络，仅供参考]
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Caerphilly：卡尔菲利干酪
卡尔菲利干酪(Caerphilly)它是一种威尔士全脂白干酪,口感温和、有点咸. 最开始卡尔菲利干酪被威尔士的矿工们当作盐来食用,当他们在炎热的矿井中汗流浃背地工作时,身上总会带些卡尔菲利干酪. 它不仅可以和葡萄、苹果一块食用,还能作为调料或搭配香肠食用
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cheesemaking chalet：干酪制造木屋
cheesemaking干酪制造者 | cheesemaking chalet干酪制造木屋 | cheesemaking machine干酪制造机;制干酪机
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colby cheese：科尔比干酪(多孔软干酪)
Colbred | 考勃来羊(一种英国产繁殖力与产奶量高的杂交品种) | colby cheese | 科尔比干酪(多孔软干酪) | colby | 科尔比氏干酪
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cottage cheese：农家干酪
农家干酪(cottage cheese)是一种以脱脂牛奶为原料的新鲜软质非成熟型干酪,其风味柔和、清淡,易被我国消费者接受.本文主要介绍了农家干酪的加工工艺,国内外对农家干酪的研究现状,以及影响农家干酪品质的主要因素.
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cream cheese：干酪
进口量最大的三种干酪是马苏里拉干酪(Mozzarella cheese)、切达干酪(Cheddar Cheese)和奶油干酪(Cream Cheese). 马苏里拉干酪主要用作比萨饼顶料,奶油干酪主要用于烘制甜点,如芝士蛋糕(Cheesecake)等,而切达干酪则用途广泛.如制作汤,
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uncured cheese：新鲜干酪;不发酵干酪;不(经)成熟(的)干酪;乳酸干酪
uncured未加工过的,不耐藏的,未防腐的 | uncured cheese新鲜干酪;不发酵干酪;不(经)成熟(的)干酪;乳酸干酪 | uqick cure快速腌制
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caseate：干酪化, 发生干酪样变
casease | 分解干酪素和蛋白质的酵素, 用于制造干酪 | caseate | 干酪化, 发生干酪样变 | caseation | 干酪样变, 干酪化
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caseate：干酪化; 发生干酪样变 (动)
case sensitive 区分大小写, 在小写字母和大写字母之间的区别 (计算机用语) | caseate 干酪化; 发生干酪样变 (动) | caseation 干酪样变; 干酪化 (名)
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caseous pneumonia：干酪性肺炎
(2)干酪性肺炎:干酪性肺炎(caseous pneumonia)见于机体抵抗力极差,对结核杆菌高度过敏的患者. 分大叶性及小叶性两种. 大叶性干酪性肺炎为大片渗出性结核性炎变发生干酪样坏死而形成,范围较大,小叶性干酪性肺炎系由干酪空洞或干酪样化的淋巴结破溃经支气管播散而形成.
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comminuted cheese：冷装干酪(由新鲜和成熟的天然干酪配混而成的干酪)
comminute || 使成粉末,粉碎,分割 | comminuted cheese || 冷装干酪(由新鲜和成熟的天然干酪配混而成的干酪) | comminuted fracture || 粉碎性骨折