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凝乳酵素的来源是什么？What Is The Source Of Rennet?

胃蛋白酶酶从猪的肚子，想用凝乳酶。Enzyme from a pig's stomach, used like rennet.

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凝乳酵素是用于制作乳酪的酶中的一种。Rennet is one of the enzymes uses to make cheese.

胃蛋白酶酶从猪的肚子，想用凝乳酶。Pepsin Enzyme from a pig's stomach, used like rennet.

小牛的凝乳酶素仍然被专业的乳酪生产商所使用。Calf rennet is still used by specialty cheese manufacturers.

用小牛皱胃酶或羔羊皱胃酶作为凝乳酶，可得较好的凝乳效果。Using calf rennet or kid rennet as milk-clotting enzymes, the effect was better.

凝乳酵素是粗品，含有干燥表面的小牛胃壁。Rennet is a crude preparation containing dried, ground linigs of the calf stomach.

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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。In this study, the new nutritious dairy product was made of rennet agent and milk powder.

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

结果表明，硫酸铵不适宜用于盐析羔羊皱胃酶，而食盐是羔羊皱胃酶适宜的盐析剂。The results showed that ammonium sulfate was proved not to be suitable to precipitate 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。Consult your extension worker about the simple equipment and chemicals you need to make rennet.

因此Mila和Oa没有发现食用用动物性凝乳酶来制造的陈乳酪的问题。Therefore Mila and Oa have not found eating aged cheese created from animal rennet problematic.

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

如果一个原料标签上注明有疑问的产品中含有凝乳酵素，则凝乳酵素来源于动物。If an ingredient label states the product in question contains rennet, then the rennet came from an animal source.

经过不断搅拌的牛奶，再加上凝固剂及乳酸菌，等待凝结。The milk is stirred continuously and rennet and lactic acid bacteria are added to it to start the curdling process.

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

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

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一般在美国生产的凝乳酵素是来源于不符合伊斯兰要求的小牛，所以凝乳酵素产品是不被接受的。In general, most rennet produced in the US comes from calves that have not been processes in accordance with Islamic requirements, so the rennet produced is not acceptable.

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。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.