神马品牌网铁丝粗细型号:关于奶酪的翻译
来源：百度文库 编辑：神马品牌网 时间：2024/04/29 19:45:38
具有可塑性，由快速旋转方式制成的MOZZARELLA() 水牛乳奶酪产自意大利南部。牛奶采用巴氏法灭菌，在华氏90度凝结并切割凝乳。凝乳在大容器内存放足够长的时间以便其彻底结皮，同时以便乳酸软化凝乳，使其更易于揉捏。凝乳经烫水处理（水温华氏200度），然后被揉捏成油亮的块状。乳酪块的一部分被取出然后冷却加盐，不久就可以出售了。
The plastic, spun-curd buffalo milk cheese Mozzarella, originated from southern Italy. Pasteurized milk is curdled at 90 degrees F and the curd is cut. Extra time in the vat is allowed so that the curd can sink to the bottom and so that the lactic acids can soften the curd to make it easier to knead. The curd is treated with extremely hot water (200 degrees F) and is kneaded into a shiny lump. Bits of the mass are taken off cooled salted and are soon ready to be marketed.