The relation between curding and pH of cultured milk was also researched .
同时研究了酸奶凝乳与pH值的相关性。
Effect of Decolorizing on the Curding Strength of Monascus Spp
脱色对红曲霉凝乳力的影响
The optimum conditions of decolorizing of the cultivation liquid was cultivation time 7d , silica gel decolorizing , cultivation liquid amount 12 % and curding temperature 50 ~ 55 ℃ .
通过实验确定最佳条件是：培养时间7d，硅胶脱色，培养液用量12%，凝乳温度50～55℃。
Chapter 2 based on the features of physics , and combine with my studying experiences of recent years to answer and curding the development of educational technology , the related questions and theory of informational technology and curriculum integration .
