凝结物,凝固物;
The initiator mainly influences the coagulum content and reaction rate.
引发剂主要影响反应速率和凝胶率;
During coagulation, milk changes its state from liquid to semisolid known as gel or coagulum.
在凝结过程中, 牛奶从液态变成半固态,此种变化是随著其物理性质如密度、坚实度与黏度等而变化.
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