Objective To study the chemical composition and texture of cows 'milk cakes made with natural fermented acid whey and citric acid as milk coagulant, respectively.
目的研究用自然发酵酸乳清和柠檬酸作凝乳剂制作牛乳饼的化学组成及质构。
This paper reviewed the mechanism of effect of factors of material milk, coagulant, starter, and cheese composition, ripening temperature on quality of cheese.
叙述了关于干酪生产过程中原料乳、凝结剂、发酵剂、干酪成分、成熟温度等因素对干酪品质影响的作用机理。
With milk and ginger as the main materials, coagulant milk was made through the coagulation of milk by some components in ginger juice.
以牛乳和生姜为主要原料，利用姜汁中的某些成分促使牛乳凝固，制得姜汁凝乳。
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