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springer
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English
[en]
Replacing the traditional coagulant BC with CC reduced bitterness but increased hardness of the reduced-fat Cheddar cheese.
Chinese
[zh]
采用骆驼凝乳酶替代传统的牛凝乳酶可以降低低脂切达干酪的苦味,但是增强了其硬度。
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