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美国干酪乳及其制品的等级标准定义51.2651干酪乳及干酪乳制品(a)干酪乳(喷雾干燥法或气压滚筒法)是分离奶油粒后的乳浆干燥而得到的产品,液体乳浆要经过华氏161度时间为15s的巴氏法杀菌或是同等程度的杀菌。干酪乳中蛋白质的含量不少于30.0%。干酪乳包含脱脂奶粉、乳清或酪乳的产品。并且不包含任何添加的防腐剂、中和剂或其它化学物质。
Grading standards for cheese cheese and its products in the United States 51.2651 Cheese, dairy and dairy products (a) Cheese milk (spray-drying or air-roller method) is a product obtained by drying a cream obtained by separating creams past the liquid milk Pasteurization at 161 degrees Fahrenheit for 15 seconds or equivalent. The content of protein in cheese milk is not less than 30.0%. Cheese Butter Contains skim milk, whey or buttermilk products. And does not contain any added preservatives, neutralizers or other chemicals.