网络水洗软质奶酪 网络释义 1. 水洗软质奶酪 水洗软质奶酪(Softcheesewithwashedrind) 它类似于上面提到的花皮软质奶酪,但表皮会发橙红色,那是因为在它的成熟期内, … shenghuo.foods1.com|基于2个网页
cheese side is coated with a layer of paraffin wax or of wax containing polymer particles, the paper not being pretreated to obtain a wet strength (WS) so as to impart to the packaging a higher hydrophilicity in order to avoid any formation of condensation at the surface of the cheese, ...
hansenii and cream or orange S. equorum are always found on semi-soft cheeses, with the highest cell counts in the first week of ripening. If commercial ‘Micrococci- Preparations’ (trade name) are used for smearing, Staphylococcus xylosus can also be detected on the cheese surface (...
Rocamadour soft goat AOC cheese with soft rind on aging process produced on farm in Perigord and Quercy takes its name from village of Rocamadour in departement Lot France ID: 2473366531 收藏 加入清单 下载版权barmalini TIFF大小 59.1MB 格式JPG 编辑图片 以图搜图 大图:3712× 5568 像素·31.43 cm ...
Rocamadour soft goat AOC cheese with soft rind on aging process produced on farm in Perigord and Quercy takes its name from village of Rocamadour in departement Lot France ID: 2502782933 收藏 加入清单 下载版权barmalini TIFF大小 59.1MB 格式JPG 编辑图片 以图搜图 大图:5568× 3712 像素·47.14 cm ...
rind /raɪnd/ the hard outer layer or covering of particular fruits and foods (某些水果或食物的)外皮,外壳,硬皮 lemon/orange rind 柠檬/橘子皮 bacon/cheese rind 培根/芝士皮 它们之间有什么区别? 区别不是特别大。只有当遇到特性特别明显时,你需要注意区分。
Limoncello is a liquor whose tradition was learnt from the Arabs around the year 100 and still today in every family it is prepared according to the same tradition, using lemon and orange rinds, widely spread in the whole region, with the addition of distillates and sweeteners. ...
It ripens in a humid cellar, and the rind continues to be washed in an increasingly concentrated blend of salt water and brandy, leaving it orange and sticky. The cheese is packed into a small wooden box to contain its scoopable paste. Epoisses comes from the Burgundy region ...
cheese side is coated with a layer of paraffin wax or of wax containing polymer particles, the paper not being pretreated to obtain a wet strength (WS) so as to impart to the packaging a higher hydrophilicity in order to avoid any formation of condensation at the surface of the cheese, ...
polymer particles introduced into the paraffin wax or wax layer on the cheese side, these also being responsible for the bonding of the paraffin wax or wax crystals onto the entire surface of the coating, in order to endow the packaging with a sufficient mechanical strength, especially wet ...