rennet

rennet

1. cheese rennet

n. 白花蓬子菜

2. Once it has reached the required temperature, rennet - taken from the stomach lining of calves - and a fermentation culture is added and the stirring stops.

一旦牛奶达到要求的温度,就加入小牛的胃膜和一种发酵培养菌,同时停止搅拌。

3. Always: - buy or make small amounts of rennet - store in a dark, cool place, a refrigerator if possible. Do not keep for more than 3 months.

一次只购买少量凝乳酶,放在阴凉,避光的地方保存有条件最好冷藏,保存期最好不超过3个月。

4. a sweet food made from flavored milk and rennet

一种甜食，用加了调料的牛奶和牛犊的胃中凝乳块制成

5. Influences of different pH buffers on the extracting activity of kid rennet

不同pH提取液对羔羊皱胃酶提取活性的影响

6. Influences of Different Factors on the Coagulating Activity of Kid Rennet

不同因素对羔羊皱胃酶凝乳活性的影响

7. however in aged cheese, the animal rennet also breaks down into other enzymatic patterns over time that it does not retain the slaughter thought-form associated with its origins.

不过在陈年奶酪中，动物的胃内膜也会随时间分解成其它的酶而不再含有原来的屠杀思想形态。

8. The company began using whey, which contains rennet - an ingredient obtained from animal's stomachs - at the beginning of May.

业内人士指出，超市自有品牌产品质量参差不齐是导致其整体销量下降的主要原因。

9. Whey Whey and whey powder are usually by-products of the cheese making process which mainly uses animal rennet.

乳清 及乳清乳清蛋白粉通常是由产品的奶酪决策过程 ，主要使用动物凝乳酶。

10. whey rennet

乳清凝乳酶

11. With ginger and fresh milk as raw material, at a certain temperature, the sterilized fresh milk be dumped into the appropriate proportion of ginger juice, ginger rennet is prepared.

以生姜和鲜牛乳为原料,将经杀菌达一定温度的鲜牛乳冲入到适量比例的姜汁中,便制得姜汁凝乳。

12. Consult your extension worker about the simple equipment and chemicals you need to make rennet.

你还可以向技术人员咨询如何提取凝乳酶,以及相关的简单设备和化学试剂。

13. Our managing rennet is equality and mutual benefit, quality first, credit utmost, wholehearted cooperation.

公司经营宗旨:平等互利、质量为本、信誉至上、竭诚合作。

14. frozen rennet

冷冻皱胃

15. Rennet is an infusion made from prepared inner membrane of the fourth stomach of the calf.

凝乳块是一种由牛犊第四胃内膜制成的注笔剂。

16. Rennet is a crude preparation containing drird, ground linigs of the calf stomach.

凝乳酵素是粗品，含有干燥表面的小牛胃壁。

17. rennet clotting

凝乳酶

18. Keywords Rennin;Proteolysis;Milk products;Modification/Casein;Humanizedmodification:Rennet;

凝乳酶;蛋白水解;乳制品;改性／牛乳;酪蛋白;人乳化;皱胃酶;

19. rennet curdling

凝乳酶凝乳

20. rennet test

凝乳酶凝乳试验

21. Research on the Influence of Rennet on the Quality of Cheese

凝乳酶对干酪品质影响研究进展

22. rennet vat

凝乳酶桶

23. rennet powder

凝乳酶粉 干胃膜粉

24. A sweet food made from flavored milk and rennet.

凝乳食品、乳冻甜食一种甜食，用加了调料的牛奶和牛犊的胃中凝乳块制成

25. rennet curd

凝固乳酪

26. a rennet ferment coagulating milk

凝固牛乳的凝固酶

27. rennet substitute

凝聚酶取代物

28. sweetened milk coagulated with rennet.

加糖的牛奶，使用凝乳酶使之凝结。

29. starter addition and rennet addition, starter addition and salt concentration have obvious mutual effect.

发酵剂质量分数和凝乳酶质量比之间、发酵剂质量分数和盐水质量分数之间存在显著的交互效应。

30. Studies on Applications of Culture Starter and Rennet of Mozzarella Cheese for Pizza

发酵和凝乳条件在拉丝型干酪中的应用研究

31. Better effect was obtained when20%papain or 25%fromase was added into calf rennet or lamb rennet,respectively.

在小牛皱胃酶和羔羊皱胃酶中添加20%木瓜蛋白酶或25%毛霉凝乳酶,可获得较为理想的效果。

32. Application of the Principle of Gray Situation Decision on Multiple Aims in the Technological Parameter Optimization of Rennet Casein during Cheese Production

多目标灰色局势决策原理在酪蛋白凝聚工艺参数优化上的应用

33. Study on screening of rennet in Quark procession

夸克生产中凝乳酶筛选的研究

34. Calf rennet is still used by specialty cheese manufacturers.

小牛的凝乳酶素仍然被专业的乳酪生产商所使用。

35. Vegetarian rennet is generally produced from moulds but is more complex and expensive to produce on a large scale.

届时，超市自有品牌产品将不再成为安全盲区，超市品牌信誉度也将得到提升。

36. dried rennet

干皱胃膜 粗制凝乳酶

37. rennet extract

干皱胃膜萃取液

38. Keywords Cheese;Rennet;Ripen;Casein Phosphopeptide （CPP）;Angiotensin I converting enzyme （ACE） inhibitory peptides;

干酪;凝乳酶;成熟;酪蛋白磷酸肽（CPP）;抗血管紧张素;转化酶（ACE）肽;

39. Keywords mozzarella cheese;culture starter;rennet;quality;

干酪;发酵剂;凝乳酶;品质;

40. Keywords cheese ripening;calcium concentration;starter;rennet;proteolysis;

干酪成熟;钙浓度;发酵剂;凝乳酶;蛋白降解;

41. Cheese is the solid part of sweet milk obtained by heating milk and coagulating it by means of rennet or an acid.

干酪是甜奶的固体部分，借助凝乳块或酸通过对奶加热然后使之凝固而成。

42. microbial rennet

微生物凝乳酶

43. Keywords Kou-wan-lao;Texture profile analysis;Microbial rennet;Factor analysis;Model of sensory evaluation;

扣碗酪;质地分析;微生物凝乳酶;因子分析;感官评定模型;

44. The effects of rennet and heat to the digestibility of casein were researched by in vitro method during the processing.

摘要通过体外消化法研究干酪素生产时凝乳酶和热处理对干酪素消化率的影响。

45. Diagnosis and Treatment of Rennet Stomach Perforation in Dairy Calves

新生犊牛真胃穿孔病因及对策

46. Keywords Qula;casein;chymopapain;mucor pusillus chymosin;rennet;

曲拉;干酪素;木瓜凝乳酶;微小毛霉凝乳酶;皱胃酶;

47. the optimum parameter is that the addition of starter is 2.645%, the addition of rennet is 23.27mg/kg and salt concentration is 23.482%;

最佳工艺参数为：发酵剂质量分数2.645%、凝乳酶质量比23.27 mg/kg和盐水质量分数23.482%；

48. There is vegetable rennet available and many organic dairies produce cheese with it instead;

有可用的植物性凝乳酶，许多有机乳制品店做乳酪时用它来代替动物性凝乳酶；

49. This paper studies how to use rennet in the process of Quark by rennet ferment power, quark extraction rate and organoleptic evaluation.

本文以凝乳酶活力、夸克出品率和感官指标为依据,对凝乳酶在夸克生产中的应用进行了研究。

50. Rennin activity(RA) and proteolytic activity(PA) of pepsin rennin and rennet were studied.

本文研究了胃蛋白酶、凝乳酶与自制皱胃酶的凝乳活力与蛋白分解活力。

51. plant rennet

植物性凝乳酶

52. vegetable rennet

植物性粗制凝乳酶

53. Rennet, calcium chloride and curing and the main factors were explored for the activity of rennet.

氯化钙的添加量和成熟条件等主要工艺参数,并探讨了影响凝乳酶活力的主要因素。

54. Purification and Preliminary Discussion on Coagulation Mechanism of Rennet from Glutinous Rice Wine

江米酒凝乳酶的纯化及凝乳机制初探

55. At just the right moment you add rennet, which congeals the curds.

然后在正确的时间加入凝乳酵素来凝结酸化的牛乳。

56. calf rennet

犊牛皱胃酶

57. to set milk with rennet

用凝乳素使牛奶凝结

58. rennet stomach

皱胃

59. ferment rennet

皱胃酶 凝乳酶

60. salted rennet

盐腌(小牛)皱胃(用来提取凝乳酶)

61. The enzymatic properties of calf rennet were investigated.

研究了皱胃酶的酶学性质。

62. This paper recommmended briefly the essential principles of ultrasound extraction technology and discussed applications of ultrasound technology in the extraction of rennet.

简要介绍了超声技术提取的基本原理,论述了超声技术在皱胃酶提取中的应用。

63. The results showed that calf rennet and lamb rennet were optimal milk-clotting enzymes,followed by fromase,pepsin,papain and fiction.

结果表明,小牛皱胃酶和羔羊皱胃酶是干酪生产的最佳凝乳酶;其次为毛霉凝乳酶和胃蛋白酶;木瓜蛋白酶和无花果蛋白酶应用效果较差。

64. goat kid rennet

羔羊皱胃酶

65. Keywords kid rennet;coagulating activity of milk;influence factors;

羔羊皱胃酶;凝乳活性;影响因素;

66. Keywords lamb rennet;milk-clotting activity;extraction technology;

羔羊皱胃酶;凝乳活性;提取技术;

67. Keywords goat kid rennet;salting-out method;purification;

羔羊皱胃酶;盐析条件;酶纯化;

68. Investigation on the Milk-clotting Properties of Kid Rennet

羔羊皱胃酶凝乳特性的研究

69. Pepsin Enzyme from a pig's stomach, used like rennet .

胃蛋白酶 酶从猪的肚子，想用凝乳酶 。

70. Many vegetarians are also concerned about animal rennet used in the cheese making process.

许多素食者也虑及在制作乳酪过程中所用的动物性凝乳酶。

71. Cheese is made using rennet, which can be a byproduct of veal production (ground calf stomachs).

起士是利用乳凝程序所制成，而乳凝是小牛胃里的一种化学反应。

72. Cheese is made using rennet, which can be a byproduct of veal production (ground calf stomachs). As such, products made with whey (e.g. many breads) are usually unsuitable for vegans.

起士是利用乳凝程序所制成，而乳凝是小牛胃里的一种化学反应。因此，这样的程序所制成的成品会含有乳清(像是许多面包)，而通常不适用于素食主义者。

73. Effect of Ultrasonic Treatment on the Extracting Activity of Kid Rennet

超声处理对羔羊皱胃酶提取活性的影响

74. Effect of Ultrasonic Treatment on the Specific Milk-Clotting Activity of Goat Kid Rennet

超声处理对羔羊皱胃酶比活的影响

75. Applications of ultrasound technology in the extraction of rennet

超声技术在皱胃酶提取中的应用

76. Keywords Ultrasonic extraction;Goat kid rennet;Quality characteristics;Milk-clotting properties;Salting-out;

超声提取;羔羊皱胃酶;质量特性;凝乳特性;盐析;

77. As the experimental study showes,ginger juice can make the milk coagulate.It provides an important basis for comprehensive utilization of ginger and research of rennet substitutes.

通过实验研究可知,生姜汁具有使牛乳凝固作用,这就为生姜的综合利用和皱胃酶替代物的研发提供了重要的依据。

78. alcohol-glycerol rennet

酒精甘油皱胃酶

79. Studies on the Screening of Rennet Producing Strain and Its Culture Conditions

酒药中凝乳酶菌株筛选及产酶条件研究

80. rennet cheese

酶凝干酪