乳脂製作 的英文怎麼說
中文拼音 [rǔzhīzhìzuò]
乳脂製作
英文
butter churn-
And before leaving dairy products, the consumption of which have grown substantially in east asia in recent years, one should at least mention processing developments such as pumping technology, mechanical churns and later continuous churns in cheese - making, pasteurization, and the development of tests for butterfat content in milk production, and in butter production, the invention in the late 1870s of the centrifugal cream separator by the swedish scientist gustav de laval
在結束乳酪業的討論之前，我想指出，東亞近年來對乳酪品的消費一直在持續增長，並且加工技術有了發展，其中包括乳酪製作方面的水泵技術、攪拌筒（后來的間歇性攪拌筒） 、牛奶生產方面的高熱殺菌、奶油含脂量的測試技術以及奶油生產方面的乳脂分離器。In order to provide theoritical foundation for the utilization of jerusalem artichoke ( ja ) resource, culturation of bifidobacteria and development of bifidobacteria products. this paper rather systernly studied the effects of ja on the growth of bifidobacteria, using jerusalem artichoke juice ( jaj ) and jerusalem artichoke powder ( jap ) as experimental material. in the first place, the effects of ja on the growth of bifidobacteria in vitro were studied. the results indicated that : jaj could stimulated the growth of b. longum ( blm ) and b. bifidwn ( bbm ) ; the more jaj content was added, the more promoting action was apparent ; the promoting action also varied from the different species. adding jap ( 3 % ) to skim milk could decrease the time of milk - solidfying of blm and bbm, and could increase the acid production in skim milk of the strains tested. secondly, bifidobacterium medium was developed using jaj as main material
本文以菊芋汁和菊芋粉為主要材料，較系統地研究了菊芋對雙歧桿菌生長的影響，以期為進一步開發利用菊芋資源、雙歧桿菌的培養及其製品開發提供理論依據。菊芋在體外對雙歧桿菌生長的影響試驗表明，菊芋汁在體外對長雙歧桿菌（ blm ）和兩歧雙歧桿菌（ bbm ）的生長具有促進作用，其效果隨著菊芋汁添加量的增加而增加，並且對不同菌種的促生長效果存在差異；在脫脂乳中添加3的菊芋粉可以縮短blm和bbm的凝乳時間，其原因可能為促進了試驗雙歧桿菌在脫脂乳中的產酸。Cosmetics grade mineral oil can be used as a base material of hair cream, pomade, lipstick and cream
化妝品化妝級白油，作為製作發乳、發油、唇膏、護膚脂等的基質，廣泛應用於化妝品行業。The fats are found naturally in some red meat and dairy products, but most are produced artificially in a high - temperature process called hydrogenation which turns liquid oil into solid fat
脂肪原本存在於一些紅肉和乳製品中，但現在大部分是通過一種被稱作氫化作用的高溫過程而人工生產的，並從原來的液態變成了固體脂肪。分享友人