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| 1. | watery part of milk produced when raw milk sours and coagulates. |
| 当生奶变酸和凝固时，形成的像水一样的部分。 |
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| 2. | Raw Milk Intake |
| 原料乳的验收 |
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| 3. | Thermization is therefore a useful means of extending the storage life of raw milk without restricting |
| 所以这是一种非常有效的方法,它可以用来处长乳的贮存期而又不限制牛乳的最终用途。 |
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| 4. | The steps involved begin with raw milk at the point of production, followed immediately by refrigerated |
| 这一工艺由生产所用的原料奶开始,随后立刻冷藏在一小段时间内抑制微生物的生长。 |
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| 5. | Various methods are employed by dairies to prevent raw milk spoilage in silos. |
| 乳品厂已采用各种方法来防止原料乳在地下室变质。 |
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| 6. | This paper expounds second pollution of microorganism in raw milk and treatment process, and points out |
| 根据乳粉生产过程中原料乳及加工过程中存在微生物的二次污染,论述了如何控制污染的措施。 |
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| 7. | It is traditionally made by adding common strains of Streptococcus and Lactobacillus Bacteria to raw |
| 传统制作是在鲜奶里添加嗜热链球菌或保加利亚乳酸杆菌。 |
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| 8. | Beverage of lactobacillus and pineapple juice was produced by fermentation of lactobacillus with fresh raw |
| 菠萝汁乳酸茵饮料是以鲜牛乳为原料经乳酸茵发酵,再加入浓缩的菠萝汁、机酸、定剂等调制而成的产品。 |
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| 9. | residue from making butter from sour raw milk; or pasteurized milk curdled by adding a culture. |
| 用酸的生奶制黄油后的剩余物；或加培养细菌使之凝固的巴氏杀菌奶。 |
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| 10. | Standards for the qualifications of raw and fresh milk received from farms |
| GB/T6914-1986生鲜牛乳收购标准 |
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