rennet

noun

1. 凝乳酶（使牛奶或干酪凝结的物质）
   a substance that makes milk thick and sour and is used in making cheese

1. The effects of rennet and heat to the digestibility of casein were researched by in vitro method during the processing.
   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。
2. Food ingredients such as recombinant rennet ( ehymosin) have also been launched in the marketplace.
   食品成分，如重组凝乳酶已投入市场。
3. The milk is stirred continuously and rennet and lactic acid bacteria are added to it to start the curdling process.
   经过不断搅拌的牛奶，再加上凝固剂及乳酸菌，等待凝结。
4. Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
   凝乳酶对超滤浓缩乳生产Quark干酪的影响
5. An enzyme, such as rennin or thrombin, that induces coagulation. sweetened milk coagulated with rennet.
   凝固酶能引起凝固作用的一种酶，如凝乳酶和凝血酶加糖的牛奶，使用凝乳酶使之凝结。
6. In this study, the new nutritious dairy product was made of rennet agent and milk powder.
   以自制固体酶制剂和乳粉为主要原料，制得一种新型的营养乳制品。
7. Extraction of calf rennet
   皱胃酶提取工艺的研究
8. Traditional rennet extract from the fourth stomach of calf.
   传统干酪中所使用凝乳酶主要是从小牛第四胃中提取出来的皱胃酶。
9. Study on the Enzymatic Properties of Calf Rennet
   皱胃酶酶学性质的研究
10. The results show that the sequence of rennets from good to bad is calf-rennet, yearling lamp rennet, papoid, suck pig rennet, mucor clotting enzyme, ficin, pepsinase.
    结果表明，各种酶的综合性能顺序为：小牛皱胃酶>羔羊皱胃酶>木瓜蛋白酶>乳猪皱胃酶>毛霉凝乳酶>无花果蛋白酶>胃蛋白酶。
11. 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。
12. Study on screening of rennet in Quark procession
    夸克的制作夸克生产中凝乳酶筛选的研究
13. 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
14. The processing technology of strawberry quark was introduced in this paper from fresh milk fermented by cheese starter and rennet.
    介绍了以鲜牛奶、草莓浆为原料，将牛乳经乳酸菌、凝乳酶发酵、分解，并采用特殊工艺制成的特殊乳制品&草莓夸克的生产技术；
15. Interaction between colloid casein micelle of skim milk coagulated by Rhizopus MCE was stronger than that by calf rennet and proteinase.
    根霉凝乳酶在凝固乳蛋白时产生的凝乳胶束之间的作用力强于小牛凝乳酶和蛋白酶。
16. Study on Characteristics of Goat Kid Rennet Extracted by Ultrasound
    超声提取羔羊皱胃酶特性的研究
17. Applications of ultrasound technology in the extraction of rennet
    超声技术在皱胃酶提取中的应用
18. Rennet and Rennet Substitutes
    凝乳酶及其代用品
19. For mixed milk, we use plant chymosin, microbial chymosin, animal chymosin to curdling respectively, the results show consumption of animal trypsinase is least and curdling effect is best. Thus, the test adopt kid rennet curdling.
    对于混合乳来说，分别使用植物凝乳酶、微生物凝乳酶、动物凝乳酶的进行凝乳，结果表明动物凝乳酶使用量少，凝乳效果好，本文使用羔羊凝乳酶凝乳。
20. The main factors affecting soymilk cheese processing were studied. The optimum conditions, such as the addition quantity of start culture, soymilk, rennet and CaCl_2, and coagulating time were determined by orthogonal test.
    通过正交试验，对发酵剂、豆乳、凝乳酶、CaCl2的最适添加量、凝乳时间和凝乳效果进行了研究和探讨。
21. Cheese ripening is a time-consuming process of the breakdown and subsequent transformation of degradation catalyzed by microbial enzymes and rennet remaining in cheese curt to develops typical flavor.
    干酪成熟过程中主要的变化是残存在干酪中的酶与乳酸菌发酵剂中的蛋白酶和肽酶催化酪蛋白降解，生成典型干酪风味的过程。
22. Using calf abomasum as material, the concentration of salt and alcohol, pH values of extraction solution and time of extraction on the effect of calf rennet extraction were studied.
    以小牛皱胃为原料，研究了食盐浓度、酒精浓度、提取温度和pH对小牛皱胃酶提取效果的影响。
23. Treating kid rennet for 20 hours at the pH in the range of 2.0~ 7.0, the clotting activity maintained stable.
    酶液在pH2.0~7.0之间处理20h后，酶活还保持稳定。

noun

1. a substance that curdles milk in making cheese and junket