单词 | renneting temperature |
释义 | > as lemmasrenneting temperature General attributive, esp. in renneting temperature. ΚΠ 1894 J. Oliver Milk, Cheese & Butter xi. 172 If no other heating than to obtain renneting temperature, this commenced as soon as last milk has arrived. 1917 C. W. Walker-Tisdale & W. E. Woodnutt Pract. Cheesemaking xiii. 108 Renneting. Having ripened the milk and regulated it to the renneting temperature, the rennet is added. 1950 J. G. Davis Dict. Dairying 100 Renneting. When the correct acidity has been reached rennet is added at the rate of about 1 ml. per gal. of milk... The renneting acidity is one of the crucial points in cheese~making. 1998 G. Stanley in B. J. B. Wood Microbiol. Fermented Foods (ed. 2) 301 Traditional soft mould-ripened cheese used 100% mesophilic cultures and a renneting temperature of 33-35°C. < as lemmas |
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