Vrum and fermented milk curd are two traditional dairy products of district in Inner Mongolia. This paper reports the processing procedures of the vrum and fermented milk curd.
奶皮子和奶豆腐是蒙古族地区的两种传统乳制品,研究了奶皮子和奶豆腐的加工工艺,并分析其营养成分。
This paper reports the processing procedures and nutrition analysis of the wrum and fermented milk curd. There can be the basis for further developing of traditional dairy products.
研究了奶皮子和奶豆腐的加工工艺,并对两种制品的营养成分进行分析,为进一步研制开发民族乳制品提供一定的理论依据。
This small curd cottage cheese is made from Fresh Skim milk, with a little added salt. The milk is fermented overnight, and then cooked to give a springy lactic curd.
其乡村奶酪是由新鲜脱脂牛奶制成,加入少许盐,牛奶过夜发酵,然后煮成有弹性的乳凝块。
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