天然奶油的部分聚结率低于10%；
The partial coalescence rate is less than 10 % in nature butter .
通过脂肪酶水解天然奶油和随后的氧化热裂解制备得到一种天然奶香料。
A natural milk flavor was prepared by lipase hydrolysis and subsequent oxygen pyrolysis of butter .
天然奶油