Effects of cheese yield rate and quality on calcium reagent and temperature was investigated.
探讨了钙试剂添加量和凝乳温度对干酪出品率和品质的影响。
Yield will be approximately 1/8 to 1/4 cup of cheese.
一杯牛奶大概可以做出1/8到1/4杯的奶酪。
The amount of soy milk, sterilizing temperature, addition of additive, drainage of whey affected the product yield by the research on the technology of soy cheese.
通过对豆奶干酪生产工艺的研究，发现豆乳添加量、混合乳杀菌温度、添加剂的加入、乳清的排出等过程对干酪的产率都有影响。
应用推荐