milk curd

Dried milk curd can be preserved for an extremely long time.

风干的奶豆腐可以保存很久。

Milk curd was made several days ago.

奶豆腐是几天前做的。

The milk curd formation is the key in the cheese production.

凝乳的形成是制作干酪的关键。

The result indicated that ginger juice can promote milk coagulation and 0.5% ginger juice can shorten the fermentation time of milk curd on the basis of ferment.

结果表明，姜汁就能够在发酵剂的基础上缩短凝乳时间（50min内可以凝乳）、促进发酵。为奶站在收奶中快速检测发酵乳与非发酵乳提供实验依据。

Mother takes the hardened milk curd out of the wooden box.

妈妈从木盒里取出已经结实的奶豆腐。

Baby spit milk curd was like, this is the role of milk protein in the acid formed in milk block results.

宝宝吐出的奶呈豆腐脑状，这是奶蛋白在胃酸作用下形成乳块的结果。

The mother must hurry to make the milk curd as food reserve for the long winter.

妈妈要抓紧时间赶制酸奶豆腐，作为漫长冬天的储备。