buffalo milk fat
英 [ˈbʌfələʊ mɪlk fæt]
美 [ˈbʌfəloʊ mɪlk fæt]
【机】水牛酪脂
双语例句
- The quantity of protein and fat in the buffalo cheese and Holstein cow cheese during the whole ripening period does not change much. The total protein in the Holstein cow milk drops faster, while the degradation of fat in the buffalo milk is stronger.
2水牛奶干酪和普通牛奶干酪的蛋白质和脂肪的含量在整个成熟期内变化不大，其中普通牛奶的蛋白质含量下降得较快，脂肪的降解则是水牛奶干酪为强。