干酪质的

"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？

A trademark for a soft cheese resembling a mild Limburger.

牌乳酪象林堡软干酪的一种软质奶酪的商标名

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.

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

It is a soft, creamy cheese, without skin, with an acescent, pleasant and fresh taste and aroma.

它是一种软质，奶油状的干酪，没有外皮，拥有酸酸的宜人清爽的口味和芳香。

The disease caused lesions primarily in the lungs, with histopathological changes manifesting interstitial hyperplasia, fibrin exudation, caseous necrosis, and lymphocytes, neutrophils and monocytes infiltration.

该病的病变主要集中于肺脏，其组织学变化主要是间质增生，纤维素渗出，干酪样坏死，淋巴细胞、嗜中性粒细胞和单核细胞浸润。

The blueberry is the wild berry with high nutrition value. It has a lot of cyanin, organic acid and fiber, which also has important effects on the senses evaluation, pH value, textrue profile analysis and microstructure.

蓝莓是营养价值很高的野生浆果，含有大量的花青色素苷、有机酸和纤维，对涂抹型再制干酪的感官、pH、质构和微观结构产生重要的影响。

From kerogen and the whole rock respectively 5.6 folds and 1..7 folds (comparing to the condition that no sulphur exists in the oil shale). 3. Sulphur can greatly promote the productivity of liquid hydrocarbon under the condition of middle-low temperature.

在中低温度下单质硫可以大幅度提高生烃母质液态烃产率。300℃时可使干酪根和全样的饱和烃产率分别提高8.1倍和1.5倍，芳烃产率分别提高12.7倍和2.1倍。

"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？

The split between the two groups can hardly be papered over.

这两个团体间的分歧难以掩饰。

This approach not only encourages a greater number of responses, but minimizes the likelihood of stale groupthink.

这种做法不仅鼓励了更多的反应，而且减少跟风的可能性。