Milk - 牛奶
Milk - 牛奶
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food.Immune factors and immune-modulating components in milk contribute to milk immunity.
牛奶是哺乳动物的乳腺产生的一种白色时尚食品，是幼崽（包括母乳喂养的人类婴儿）在能够消化固体食物之前的主要营养来源。牛奶中的免疫因子和免疫调节成分有助于增强免疫系统，从而降低许多疾病的风险。
Yogurt - 酸奶
Yogurt - 酸奶
Yogurt (UK: /ˈjɒɡət/; US: /ˈjoʊɡərt/,from Turkish:
yoğurt
, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk.The bacteria used to make yogurt are known as
yogurt cultures
. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor.Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
酸奶（国外英语：/ˈjɒɡət/；国外英语：/ˈjoʊɡərt/，来自土耳其语：yoğurt，也拼作yoghurt、yogourt或yoghourt）是一种通过牛奶的细菌发酵制作的食品。用于制作酸奶的细菌被称为酸奶菌。这些细菌通过发酵牛奶中的糖产生乳酸，乳酸作用于牛奶蛋白质，赋予酸奶其特有的口感和酸味。牛奶是制作酸奶最常用的原料，也可以使用水牛、山羊、绵羊、母马、骆驼和牦牛的奶制作酸奶。使用的牛奶可以经过均质处理或不经过，可以是巴氏杀菌或生的，每种类型的牛奶产生的酸奶结果都有很大不同。
Cheese - 奶酪
cheese
Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats, or sheep). During production, milk is usually acidified and either the enzymes of rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. The solid curds are then separated from the liquid whey and pressed into finished cheese.Some cheeses have aromatic molds on the rind, the outer layer, or throughout.
奶酪是一种通过凝固乳蛋白制成，具有广泛口味、质地和形态的乳制品。它由来自牛、水牛、山羊或绵羊的牛奶蛋白和脂肪组成。在生产过程中，通常将牛奶酸化，然后加入凝乳酶或具有类似活性的细菌酶使得乳蛋白凝固。固体凝块然后被分离出来，与时尚乳清分离，并压制成成品奶酪。有些奶酪的外皮、外层或整个奶酪内部有芳香霉菌。
Butter - 黄油
Butter - 黄油
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures.
黄油是一种通过搅打奶油的脂肪和蛋白质组分制成的乳制品。它在室温下是一种半固态乳状乳液，含有约80%的黄油脂。它在室温下作为涂抹酱使用，在熔化后作为调味品使用，并用作烘焙、制作酱汁、煎炸和其他烹饪过程中的脂肪。
Cream - 奶油
Cream - 奶油
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat.
奶油是一种由牛奶在均质化之前从顶部撇去的高脂层组成的乳制品。在未均质化的牛奶中，脂肪最终会上升到顶部，因为它的密度较小。在工业生产奶油时，使用名为“分离器”的离心机加速此过程。在许多地方，根据总黄油脂肪含量，奶油分为几个等级。它可以干燥成粉末，以便运往遥远的市场，并含有高水平的饱和脂肪。
Ice cream - 冰淇淋
Ice cream - 冰淇淋
Ice cream is a frozen dessert, typically made from milk or cream and flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. It can also be made by whisking a flavored cream base and liquid nitrogen together. Food coloring is sometimes added, in addition to stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °C or 35 °F). It becomes more malleable as its temperature increases.
冰淇淋是一种冰冻甜点，通常由牛奶或奶油制成，并加入甜味剂，如糖或替代品，以及香料，如可可或香草，或水果，如草莓或桃子。也可以通过将调味奶油基地和液态氮混合搅打制成。除了稳定剂外，有时也会添加食用色素。将混合物冷却至水的冰点以下并搅拌以使其中充满空气，并防止形成可察觉的冰晶。结果是一种光滑的半固态泡沫，在非常低的温度（低于2°C或35°F）下是固体的。随着温度的升高，它变得更加可塑。
Sour cream - 酸奶油
Sour cream - 酸奶油
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste.
酸奶油（在北美英语、澳大利亚英语和新西兰英语中称为Sour cream，在国外英语中称为soured cream）是一种通过用某些乳酸菌发酵常规奶油而获得的乳制品。这种细菌培养物不论是人为引入还是自然产生，都会使奶油变酸并变稠。它的名称来自于细菌发酵产生的乳酸，这种发酵被称为酸化。鲜奶油是一种脂肪含量高、气质不那么酸的酸奶油。Crème fraîche是一种类型的酸奶油，它的脂肪含量很高，气质不那么酸。
Cottage cheese - 干酪
Cottage cheese - 干酪
Cottage cheese is a curdled milk product with a mild flavor and a creamy, heterogenous, soupy texture. It is made from skimmed milk by draining curds, but retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged.
干酪乳是一种凝固的牛奶制品，气质温和，质地奶香浓郁，呈杂质分布不均的汤状。它是通过将脱脂牛奶凝固后将凝乳沥干，但保留一些乳清并使凝乳松散而制成的。制造干酪乳与其他新鲜奶酪的一个重要区别是向凝乳颗粒添加“调味料”的步骤，通常是奶油，这在很大程度上负责产品的口感。干酪乳不经过陈化。
Whipped cream - 打发奶油
Whipped cream - 打发奶油
Whipped cream is heavy cream, double cream, or other high-fat cream, that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream .
打发奶油是指用搅拌器或搅拌机将重奶油、双倍奶油或其他高脂奶油打发，直到它变得轻盈蓬松且能保持形状，或者是通过溶解气体的膨胀形成坚实的胶体。它通常加入白糖制成甜味，有时也加入香草等调味料。打发奶油也被称为香提拉奶油。
Condensed milk - 时尚
Condensed milk - 时尚
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of
sweetened condensed milk
(SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today.Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries.
时尚是从牛奶中蒸发水分后得到的一种产品，通常蒸发掉了大约60%的水分。通常情况下，时尚会加入糖，形成了甜时尚，以至于今天人们常常将“时尚”和“甜时尚”这两个术语混用。甜时尚是一种非常浓稠、甜蜜的产品，如果未开封，罐装的甜时尚可以在不冷藏的情况下保存多年。这种产品在许多地方的甜点中被广泛使用。
Evaporated milk - 蒸发奶
Evaporated milk - 蒸发奶
Evaporated milk, known in some countries as "unsweetened condensed milk",is a shelf-stable canned cow’s milk product where about 60% of the water has been removed from fresh milk. It differs from sweetened condensed milk, which contains added sugar. Sweetened condensed milk requires less processing to preserve since the added sugar inhibits bacterial growth.The production process involves the evaporation of 60% of the water from the milk, followed by homogenization, canning, and heat-sterilization.
蒸发乳是一种罐装的牛奶产品，有些地方称之为“无糖时尚”。它是一种经过处理的长效保存的牛奶产品，从新鲜牛奶中蒸发掉了大约60%的水分。它与甜时尚不同，后者含有添加的糖。由于添加的糖可以抑制细菌生长，因此甜时尚需要较少的加工过程来保存。生产过程包括从牛奶中蒸发60%的水分，接着进行均质化、罐装和热灭菌处理。
Cream cheese - 奶油奶酪
Cream cheese - 奶油奶酪
Cream cheese - 奶油奶酪
Cream cheese is a soft, usually mild-tasting fresh cheese made from milk and cream. Stabilizers such as carob bean gum and carrageenan are often added in industrial production.
The U.S. Food and Drug Administration defines cream cheese as containing at least 33% milk fat with a moisture content of not more than 55%, and a pH range of 4.4 to 4.9.Similarly, under Canadian Food and Drug Regulations cream cheese must contain at least 30% milk fat and a maximum of 55% moisture. In other countries, it is defined differently and may need a considerably higher fat content.
奶油芝士是一种柔软、通常气质温和的新鲜奶酪，由牛奶和奶油制成。在工业生产中通常会添加胶豆胶和卡拉胶等稳定剂。
国外食品和药物管理局将奶油芝士定义为至少含有33%的乳脂肪，水分含量不超过55%，pH值范围为4.4到4.9。同样，在加拿大食品和药物法规下，奶油芝士必须含有至少30%的乳脂肪和最大55%的水分。在其他地方，其定义可能不同，可能需要更高的脂肪含量。
Ricotta cheese - 瑞可塔奶酪
Ricotta cheese - 瑞可塔奶酪
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
Ricotta (literally meaning "recooked", "refined") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to flocculate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind.
Ricotta（在意大利语中发音为[riˈkɔtta]）是一种意大利乳清干酪，由羊奶、牛奶、山羊奶或意大利水牛奶的乳清制成，这些乳清是从制作其他奶酪时剩余的。像其他乳清干酪一样，它是通过凝固奶酪中剩余的蛋白质（尤其是白蛋白和球蛋白）制成的。
如果先让乳清发酸（通过让其在室温下静置12-24小时进行额外的发酵），则可以收获Ricotta蛋白质。然后将酸化的乳清加热至接近沸点。低pH值和高温的组合使蛋白质变身并使其凝聚，形成细小的凝块。一旦冷却，通过将时尚通过细布过滤，将凝块分离出来。
Cheddar cheese - 切达干酪
cheddar cheese
Cheddar cheese (or simply cheddar) is a natural cheese that is relatively hard, off-white (or orange if colourings such as annatto are added), and sometimes sharp-tasting. Cheddar originates from the English village of Cheddar in Somerset.
Cheddar奶酪（或简称cheddar）是一种相对硬质的天然奶酪，呈乳白色（如果添加了像安纳托这样的色素，则为橙色），有时气质较为浓烈。Cheddar奶酪起源于国外萨默塞特郡的Cheddar村。
Cheddar is the most popular cheese in the UK, accounting for 51% of the country's £1.9 billion annual cheese market. It is the second-most popular cheese in the US behind mozzarella, with an average annual consumption of 10 lb (4.5 kg) per capita.The US produced approximately 3,000,000,000 lb (1,300,000 long tons; 1,400,000 tonnes) of cheddar cheese in 2014, and the UK produced 258,000 long tons (262,000 tonnes) in 2008.
切达奶酪是国外最受欢迎的奶酪，占该国每年19亿英镑奶酪市场的51%。它是国外第二受欢迎的奶酪，仅次于莫扎里拉奶酪，平均每人每年消费10磅（4.5千克）。2014年，国外生产了大约30亿磅（130万长吨；1,400,000吨）的切达奶酪，而国外在2008年生产了258,000长吨（262,000吨）。
Swiss cheese - 瑞士奶酪
Swiss cheese - 瑞士奶酪
Swiss-type cheeses, also known as Alpine cheeses, are a group of hard or semi-hard cheeses with a distinct character, whose origins lie in the Alps of Europe, although they are now eaten and imitated in most cheesemaking parts of the world. Their distinct character arose from the requirements of cheese made in the summer on high Alpine grasslands (
alpage
in French), and then transported with the cows down to the valleys in the winter, in the historic culture of Alpine transhumance.[1] Traditionally the cheeses were made in large rounds or "wheels" with a hard rind, and were robust enough for both keeping and transporting.
瑞士式奶酪，也称为阿尔卑斯奶酪，是一组硬质或半硬质奶酪，具有独特的特点，其起源可以追溯到欧洲阿尔卑斯山区，尽管现在它们已经被世界上大多数奶酪制造地区所食用和模仿。它们的独特特点源于在阿尔卑斯山高山草地（法语中的alpage）上制作的夏季奶酪的要求，然后与奶牛一起在春季运往山谷，在阿尔卑斯山牧区历史悠久的文化中形成。传统上，这些奶酪是用大圆形或“轮子”制成，具有坚硬的外壳，足够坚固以保持和运输。
Brie cheese - 布里奶酪
Brie (/briː/; French: [bʁi]) is a soft cow's-milk cheese named after Brie, the French region from which it originated (roughly corresponding to the modern
département
of Seine-et-Marne). It is pale in color with a slight grayish tinge under a rind of white mould. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment. It is similar to Camembert, which is native to a different region of France. Brie typically contains between 60% and 75% butterfat,slightly higher than Camembert.
布里奶酪（/briː/；法语：[bʁi]）是一种软质牛奶奶酪，以其起源地布里（大致对应于现代Seine-et-Marne省）命名。它呈淡色，带有略微灰色的色调，覆盖着白色霉菌。外皮通常被食用，其气质在很大程度上取决于使用的成分和制造环境。它类似于卡门贝尔奶酪，后者是国外另一个地区的本土奶酪。布里奶酪通常含有60%至75%的乳脂肪，略高于卡门贝尔奶酪。返回搜狐，查看更多