脫脂酪 的英文怎麼說

中文拼音 [tuōzhīlào]
脫脂酪 英文
crude sour skim milk curd cheese
  • 脫 : Ⅰ動詞1 （脫落） cast; shed; drop; fall off 2 （取下; 除去） take off; strip; cast off 3 （脫離） ...
  • 脂 : 名詞1. （動植物所含的油質） fat; grease; tallow 2. （胭脂） rouge 3. （姓氏） a surname
  • 酪 : 1 （用牛、羊、馬的乳汁製成的半凝固的食品） junket 2 （用果子做的糊狀食品） thick fruit juice; fru...
  • 脫脂 : de fat; degrease; nonfat; [化學工業] derosination脫脂機 defatting machine; 脫脂劑 [皮革] degreasi...
  1. Skimmed milk, whey and buttermilk - determination of fat content - gravimetric method reference method

    脫脂乳乳清和乳酪.脂肪含量的測定.重量分析法
  2. Skimmed milk, whey and buttermilk - determination of fat content - gravimetric method reference method iso 7208 : 1999 ; german version en iso 7208 : 1999

    脫脂乳乳清和乳酪.脂肪含量測定.稱重法
  3. Would dairy products such as skim milk and cheese and yoghurt be available

    可以買到像脫脂牛奶、乳酪和酸酪這樣的奶製品嗎？
  4. The protective efficacy on lactobacillus casei shirota of four cryoprotectants, including skim milk, glucose, sodium glutamate and fructose, was studied by viable cell count and lactate dehydrogenase activity analysis of rehydrated starter made by freeze - drying l. casei shirota

    摘要將活化后的乾酪乳桿菌代田株製成凍干發酵劑，通過對其復水后活菌數和乳酸脫氫酶的測定，比較了脫脂奶、葡萄糖、谷氨酸鈉、海藻糖4種凍干保護劑對乾酪乳桿菌代田株的保護效果。
  5. Dairy product, ingredients and additives : milk & mixed milk product, cream & cream product, cheese, butter, dessert, dried milk product, delicacies - dairy product, ice - cream product, deli - bakery product, ingredients and additives, essence, perfume, ice cream stabilizer, ice cream oil, lactic acid, substituted coco fat, natural plant pigment, food coloring, sweet, ice cream special milk powder, milk essence, ice cream special protein powder, starch, lemon acid, natural condensed fruit juice, chocolate

    成品：鮮奶、酸奶、奶油與奶油產品、乳酪、黃油、甜品、奶粉、奶片、各種精加工乳製品、初乳製品、冰淇淋、乾酪素、各種配料添加劑香精、香料、冰淇淋復合乳化穩定劑、冰淇淋油脂、起酥油、乳化脫模油、乳酸、代可可脂、純天然植物色素、食用色素、甜蜜素、冰淇淋專用原輔料及添加劑。
  6. Skim milk and milk powder, low fat milk, low fat yogurt,

    脫脂奶及奶粉低脂奶低脂乳酪低脂芝士
  7. The results indicated that skim milk ( 10 % ~ 15 % ) and fructose ( l0 % ~ 15 % ) had preferable protective efficacy on freeze - drying l. casei shirota, which could keep more than 90 % cell alive after 12 months of storage, and their protective efficacies could be improved with the increase of addition concentration

    結果表明， 10 % ~ 15 %脫脂奶、 10 % ~ 15 %海藻糖對乾酪乳桿菌代田株有較好的保護效果，在12個月的保藏期內，凍干保藏的菌種存活細胞總數保持90 %以上，並且隨著保護劑濃度的增加其保藏效果更好。
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