The Time is Right for Cheese

Donna Berry

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The Time is Right for Cheese

机译：奶酪的时机到了

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"America is really waking up to cheese, especially the many fine American cheeses," says Clark Wolf, a New York-based restaurant consultant and cheese ex-pert, who views cheese as a national trend. "I'm seeing cheese courses appearing on menus in many markets across the country. The Europeans have been saying 'cheese' to us for ages, and we finally got it."

机译：总部位于纽约的餐厅顾问兼奶酪专家Perl Clark认为，“美国真的很想起奶酪，尤其是许多优质的美国奶酪”。 “我看到奶酪课程在全国许多市场上出现在菜单上。欧洲人多年来一直在对我们说'奶酪'，我们终于明白了。”

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《Dairy foods》 |2000年第9期|p.FH-K|共5页
作者
Donna Berry;
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中图分类乳品加工工业;
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1. Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times [J] . Gomez-Ruiz JA, Ballesteros C, Vinas MAG, Le Lait . 2002,第5期

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2. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian, Kalmykian and Italian artisanal cheeses [J] . Jing Li, Yi Zheng, Haiyan Xu, BMC Microbiology . 2017,第1期

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3. Real-time evaluation of individual cow milk for higher cheese-milk quality with increased cheese yield [J] . G. Katz, U. Merin, D. Bezman, Journal of dairy science . 2016,第6期

机译：实时评估单个牛奶是否具有更高的奶酪牛奶品质并提高奶酪产量
4. Shifted excitation Raman difference spectroscopy for authentication of cheese and cheese analogues [C] . Kay Sowoidnich, Heinz-Detlef Kronfeldt SPIE Conference on Biophotonics . 2016

机译：奶酪和奶酪类似物认证的移动激励拉曼差异光谱学
5. Drivers of Liking of Cheddar Cheese Shreds and Consumer Perception of Anticake Agents on Cheddar Cheese Shreds [D] . Meals, Stephanie Elaine. 2019

机译：喜欢切达干酪奶酪的司机和Cheddar Cheese Shreds对抗治疗的消费者感知
6. Bacterial microbiota of Kazakhstan cheese revealed by single molecule real time (SMRT) sequencing and its comparison with Belgian Kalmykian and Italian artisanal cheeses [O] . Jing Li, Yi Zheng, Haiyan Xu, 2017

机译：通过单分子实时（SMRT）测序揭示哈萨克斯坦奶酪的细菌菌群并将其与比利时卡尔梅克和意大利手工奶酪进行比较
7. Relationships between volatile compounds and odour in Manchego cheese: comparison between artisanal and industrial cheeses at different ripening times [O] . Jose Ángel Gómez-Ruiz, Cristina Ballesteros, Lourdes Cabezas, 2002

机译：人物乳酪挥发性化合物与气味的关系：不同成熟时间的工匠与工业奶酪的比较

The Time is Right for Cheese

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