butterfat
butterfat
1. Half milk and half light cream; contains 10% to 18% butterfat.
一半是奶，一半是轻奶油；包含10%到18%的乳脂肪。
2. in facial use some of butterfat or oil kind, call prestige position with finger face uppercut, should notice to be in all round the eye on weak skin particularly key clap.
三、在面部用些乳脂或油类，用手指朝上击打颜面部位，非凡要注重在眼四周软弱的皮肤上重点轻敲。
3. butterfat test
乳脂测定
4. butterfat percentage
乳脂率
5. Butterfat Flavour and Factors Affecting it
乳脂的风味及其影响因素
6. contains more than 36% butterfat
乳脂肪含量不低于36%
7. contains more than 36% butterfat.
乳脂肪含量不低于36%。
8. cream that has at least 18% butterfat.
乳脂肪含量至少达到%的奶油。
9. The melting point of butterfat fat the temperature under the person, it is human body place extremely easily to absorb.
乳脂肪的熔点低于人的体温 ,极易为人体所吸收。
10. butterfat production
乳脂量
11. "Ice cream: Frozen dairy food. Ice cream is made from cream or Butterfat, milk, sugar, and flavourings."
冰淇淋: 冷冻乳制品。由乳脂、牛奶、糖及若干调味品制成。
12. "Ice cream： Frozen dairy food. Ice cream is made from cream or butterfat, milk, sugar, and flavourings."
冰淇淋:冷冻乳制品。由乳脂、牛奶、糖及若干调味品制成。
13. Ice cream is made from cream or butterfat, milk, sugar, and flavourings.
冰淇淋由乳脂、牛奶、糖及若干调味品制成。
14. The price of butterfat, the key ingredient in ice cream, rose to a record level.
冰淇淋的关键成分-奶脂的价格创了历史记录新高。
15. The first has better flavor but tends to separate into thick and thin layers during the hours it takes to ferment, and is more likely to leak butterfat when heated.
前者味道更好，但是往往会在它需要发酵的数小时内会有厚、有薄的层，加热时更可能失去乳脂。
16. contains 10% to 18% butterfat.
包含10%到18%的乳脂肪。
17. the part of milk containing the butterfat.
包含乳脂肪的那部分奶。
18. cream that has enough butterfat to be whipped
含有足够的搅打乳脂肪的奶油
19. cream that has enough butterfat (30% to 36%) to be whipped.
含有足够的搅打乳脂肪的奶油。
20. Drying skin: Add oil of oil of right amount butterfat, yoghurt, bright milk, vegetable.
干性皮肤：加适量乳脂、酸奶油、鲜牛奶、植物油。
21. Our all material are all from local diary farm, so we pride ourselves on our high quality, low butterfat ice cream which has been very well received by KIWI and people in the world.
我们的冰激凌已经被新西兰甚至世界上更多的朋友接受。
22. agitates cream to separate butterfat from buttermilk.
搅动奶油以便从酪乳中提炼脂肪。
23. Ameliorating milk quality; Promoting butterfat rate; Decreasing cytokines in milk.
改善乳质，提升乳脂率，降低牛乳中之体细胞素。
24. However, the person that Dutch raises a cattle still can continue to pay attention to the content of butterfat and lacteal protein.
然而，荷兰的养牛者仍会继续注重乳脂和乳蛋白的含量。
25. Keywords Triacylglycerols;Butterfat;Gas chromatography-mass spectrometry;
甘油三酯;奶油;气相色谱-质谱法;
26. Study on Increasing Butterfat Percentage with Feed Additive in Heavy Dairy Cattle
用添加剂提高高产奶牛乳脂率的探讨
27. 6.The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
相关搜索：牛奶中的脂肪 白脱牛奶 酪浆 奶油 精华 奶油色 抽取精华加乳酪 用烹调食物 成乳酪 起泡沫 乳霜 糊 从... 自... 用...
28. Science considers to make clear, breed fat of kind of contains breast protein, butterfat, lactose, mineral, vitamin is compared all ready.
科学研究表明 ,乳类所含的乳蛋白质、乳脂肪、乳糖、矿物质、维生素比较齐全。
29. Bodies glowing with butterfat and red with ocher, Himba women in northwestern Namibia are sought by tourists looking for "traditional" Africa.
纳米比亚西北部西姆巴族妇女的身体因涂上了牛油而闪亮,涂上了赭土而发红,她们成为了旅游者想看"传统的非洲"而寻找的对象。
30. Improve the milk yield of cow 5-10% and the butterfat content.
能提高奶牛产奶量5-10%，并能改善乳脂率；
31. Effect of Fatty Acid Calcium on the Milk Production and Butterfat Rates in Dairy Cow
脂肪酸钙对奶牛产奶量和乳脂率的影响
32. The sour liquid that remains after the butterfat has been removed from whole milk or cream by churning.
酪乳将乳脂从牛奶或一次提制的奶油中除去之后剩下的酸味液体
33. The Effect of Fresh Milk Butterfat Rise on the Examination of Milk Ingredient
鲜乳脂肪上浮对检测乳成分的影响
