而蛋白质和乳脂肪对产酸的影响较小。
The effect of protein and milk fat on producing yoghurt is few.
富含乳脂肪(80 ~ 85%)，但蛋白质含量少。
一半是奶，一半是轻奶油；包含10%到18%的乳脂肪。
Half milk and half light cream; contains 10% to 18% butterfat.
最终研制出一种香气浓郁、醇厚，具有天然脂肪气息的黄油乳脂香精。
We finally designed a good prescription of natural and strong butter flavor.
最终研制出一种香气浓郁、醇厚，具有天然脂肪气息的黄油乳脂香精。
We finally designed a good prescription of natural and strong butter flavor.
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