基本解釋[食品科學技術]半硬質干酪英漢例句雙語例句Research of influence of the concentration of nacl on the quality of semi-hard cheese;研究氯化鈣的添加量對半硬質干酪品質的影響，以確定其最佳添加量。The influence of the addition of CaCl2 on the quality of semi-hard cheese was researched to ascertain the optimal addition of it.研究氯化鈣的添加量對半硬質干酪品質的影響，以確定其最佳添加量。Stirred curd method is used for production of semi-hard type cheese. The technology and its operation key points are introduced with experimental practice in this paper.攪拌凝塊法是一種半硬質干酪的制造方法，通過研究實踐介紹攪拌凝塊干酪的加工工藝及其操作要點。semi-hard cheese更多例句詞組短語短語Semi -hard Washed Cheese 半硬質水洗奶酪semi -hard goat cheese 半硬質山羊奶干酪semi-hard cheese更多詞組專業(yè)釋義食品科學技術半硬質干酪Therefore, according to the variation rule of sensory quality and other parameters, the optimal ripening temperature and time for semi-hard cheese are 10 ℃ and 45 days, respectively.根據(jù)感官品質和其他參數(shù)的變化規(guī)律，確定半硬質干酪的最佳成熟溫度為10℃，最佳成熟時間為45d。