「RENNET」の共起表現一覧(1語右で並び替え)
該当件数 : 21件
| The cheese is made with vegetarian | rennet and unpasteurised cows' milk. |
| The soured milk is curdled with | rennet and heated to no higher than 43°C. |
| t moderate temperature for 10 minutes and then | rennet and salt is added, while ruffling. |
| Fresh, whole milk is set with | rennet at a temperature of 90° F. When the curd is ve |
| t is a gouda style cheese made with vegetarian | rennet, covered in a beige waxed rind. |
| Then, | rennet is added to coagulate the milk. |
| To make telemea cheese, | rennet is added into milk to curdle it. |
| Rennet is then added and a pinch of salt while ruffli | |
| ed to 37-38 degrees before the (sheep or goat) | rennet is added. |
| The milk is heated to 30-32°C and the | rennet is added. |
| is heated to 31 °C after which calf or lamb's | rennet is added to begin curd production. |
| Vegetarian | rennet is used, and for some varieties natural sea is |
| The addition of | rennet must occur within 48 hours of milking. |
| ires no careful handling and does not call for | rennet or a bacterial culture. |
| ecipe varies, but it usually consists of milk, | rennet, syrup, sugar, wheat flour and eggs. |
| se an acid (such as vinegar or lemon juice) or | rennet to coagulate the milk. |
| ed cheese made by adding bacterial starter and | rennet to acidify milk. |
| pasteurized, storing in small vats and adding | rennet until a curd is formed at the top. |
| s said that in the past sea water, rather than | rennet, was used as a curdling agent. |
| The milk is coagulated by animal | rennet when the milk is 30-35°C (86-95°F) and for a p |
| Sardo is traditionally coagulated by animal | rennet which is the inner lining of the fourth stomac |
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