camembert

noun

1. 卡芒贝尔奶酪（法国软干酪，味浓）
   a type of soft French cheese with a strong flavour

1. In 1996, Heath left a job as policy analyst at the Canadian foreign ministry for a new life in Paris, following her oil executive fiance, a camembert and champagne lover who refused to be based anywhere else.
   1996年，海斯辞去了加拿大外交部政策分析师的工作，跟随作为石油高管的未婚夫前往巴黎开始了新的生活。她的未婚夫酷爱卡门贝干酪和香槟酒，不愿在其他任何地方定居。
2. Mould-ripened soft cheese, such as brie and camembert, and milk made from unpasteurized milk should be avoided as they may contain bacteria.
   成熟霉菌的软奶酪，例如布里干酪和卡门贝干酪，未经高温消毒的牛奶应该被禁止它们可能包含细菌。
3. For example, Camembert cheese is inoculated with spores of Penicillium camemberti.
   例如，卡门伯特干酪就是用卡门伯特青霉的孢子进行接种的。
4. Soft creamy white cheese; milder than Camembert.
   柔软的、乳脂状的白色干酪；味道比卡门贝浓味软乳酪要淡一些。
5. Physicochemical characteristics of Camembert cheese during ripening
   Camembert干酪成熟期间理化特性研究
6. Physiochemical property changes of Camembert cheese during processing
   Camembert奶酪加工过程中主要理化特性研究
7. Research of Processing Technology of Camembert Cheese and Improving the Cheese Yield
   Camembert干酪加工工艺及提高得率方法的研究
8. Effect of technology on Camembert cheese quality and product yield
   工艺条件对Camembert干酪品质及得率影响的研究
9. Meat: Beef, duck and game. Cheeses: Sheddar, Comt é, brebis, camembert.
   配餐：牛肉，鸭肉和野味及各种乳酪。
10. Research of soybean-milk Camembert cheese processing
    豆奶Camembert干酪的品质分析与工艺优化
11. The important technological parameters of mixed cheese production were obtained by single factor and orthogonal experiments.
    通过单因素和正交实验得出了生产豆牛奶Camembert干酪的重要工艺参数。
12. This article aimed at studying some key factors which influenced the quality and yields of the Camembert cheese ( CM), and the processing technique was optimized by orthogonal test.
    本文针对影响Camembert干酪（CM）品质及得率的几个关键因素进行研究，正交优化其加工工艺。
13. The main volatiles were alcohols, aldehydes, ketones, esters, benzenes, alkenes and volatile organic acids.
    在成熟过程中Camembert干酪产生的主要挥发性风味物质是醇、醛、酮、酯、苯环物质、烯烃类物质和挥发性有机酸。
14. Cutting and other mechanicals actions make the fat content soared during the molding for the mechanized production of cheese, while the AOC Camembert cheese whey does not have this process.
    由于切割搅拌等机械作用，使得机械化生产干酪的乳清在灌模期间脂肪含量骤升，而AOCCamembert干酪的乳清却无此过程。

noun

1. rich soft creamy French cheese