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求一段英译中，万分感谢
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The aggregates then form anetwork with pores a few micrometers in size and, as soon as a three-dimensional network forms throughout the milk, it becomes a gel. After formation of the gel network, many more bonds can, in principle, be formed between micelles due to more compact packing, and this leads to expulsion of liquid from the gel—a process known as syneresis. Depending on the renneting conditions used (pH, temperature, rennet concentration), milk gels can start to form at different levels of κ-casein hydrolysis. As an example, aggregation of micelles with lower levels of CMP hydrolysis will occur at higher temperatures. |
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ningzhiwei
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2楼2012-12-21 05:26:40
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