- 更多网络例句与凝乳相关的网络例句 [注：此内容来源于网络，仅供参考]
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A manifold is assembled on the central part of the machine; there a chute is coupled to discharge whey and curd coming from the cheese making vat/coagulator inside the draining vat; during this phase the auger turns continuously to distribute the curd on the whole length of the draining vat.
一根多支管安装在机器的中央；连接有一个斜槽用于排放乳清（来自奶酪制作桶/凝乳机）和凝乳到排放桶中；在这个阶段，螺旋连续转动，把凝乳分散到排放桶的整个长度上。
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In order to investigate the mechanism of the coagulant milk,the effect of temperature on it was studied.
为了探讨姜汁凝乳的机理，研究了温度对姜汁凝乳的影响，制备了生姜蛋白酶粗提物、姜油树脂和姜精油，并分别进行了凝乳实验。
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The purpose of paper is to produce cheeses with fermented glutinous rice , instead of rennin .
随着干酪生产量的增加，小牛凝乳酶出现世界性短缺，开发微生物凝乳酶代用品已势在必行，本文进行了采用酒酿代替小牛凝乳酶制作干酪的研究。
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Progress of Research and Development of Chymosin and Its Substitutes in China;2. The research developments of substitute s of chymase,such as animal chymase,plant chymase,microorganism chymase and genetic engineering chymase,are also discussed.
为了发展我国的干酪产业，阐述了干酪生产的现状，凝乳酶的结构和凝乳机理，影响凝乳酶活性的因素为pH值、温度、Ca2+及其它因素，并介绍了国内凝乳酶代替品动物性凝乳酶、植物性凝乳酶、微生物性凝乳酶和基因工程凝乳酶的研发进展。
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The active ingredient in rennet is chymosin. Chymosin can also be produced by other means, including biotechnology. Chymosin produced using biotechnology is halal.
凝乳酵素中的活性成份是凝乳酶，凝乳酶还可以用包括生物技术的其他方法生产出，使用生物技术生产的凝乳酶是符合Halal 要求的。
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This is the first report of successful expression of chymosin in Pichia pastoris. The recombinant Pichia pastoris strain obtained in this study could be further used to produce recombinant chymosin for cheese making.
本研究首次应用毕赤酵母表达牛凝乳酶，在培养基中获得分泌表达的重组凝乳酶，为干酪工业提供了新型及优良的凝乳酶来源。
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Taking all the results mentioned above into consideration it is reasonable to conclude that the β-turn in the second hairpin of chymosin play a crucial role in determining the stability of prochymosin and pseudochymosin.
根据以上一系列结果，有理由认为凝乳酶第二个β-发夹结构的β-转角在决定凝乳酶原和假凝乳酶的稳定性中起至关重要的作用。
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Chymosin was expressed in Pichia pastoris successfully, and a strong band at about 37 kD was shown by SDS-PAGE. Activity tests showed that the chymosin activity of the culture supernatant was 12.2 SU/mL.
在甲醇诱导下进行凝乳酶的表达， SDS-PAGE分析证明重组凝乳酶的分子量约为37 kD，培养基上清液中凝乳酶的活性为12.2 SU/mL。
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Calf rennet, consisting of mainly chymosin with a small but variable proportion of pepsin, is a relatively expensive enzyme and various attempts have been made to find cheaper alternatives from microbial sources These have ultimately proved to be successful and microbial rennets are used for about 70% of US cheese and 33% of cheese production world-wide.
与其他凝乳酶一起组成了一个虽小然而却有很大比率的胃蛋白酶的幼牛凝乳酶相对来说比较昂贵，因此目前关于能否在微生物资源中寻找廉价的凝乳酶正在试验中。这一设想最终一定会成功并且从微生物中得到的凝乳酶将会用于生产美国市场中77%，全球市场33%的乳酪制品。
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Cheese is the fresh or mature fermented milk product made by cow or ewe milk, cream, partly degreased milk, buttermilk or the mixture of all these added with proper lactobacillus and rennin, through clabbering and whey segregating.
奶酪是以牛乳或羊乳、奶油、部分脱脂乳、酪乳或这些产品的混合物为原料，加入适量乳酸菌和凝乳酶，经凝乳并分离乳清而制得的新鲜或发酵成熟的乳制品。
- 更多网络解释与凝乳相关的网络解释 [注：此内容来源于网络，仅供参考]
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chymotrypsin：胰凝乳蛋白酶,糜蛋白酶
chymostatin 胰凝乳蛋白酶抑制剂[分为A、B、C三种] | chymotrypsin 胰凝乳蛋白酶,糜蛋白酶 | chymotrypsinogen 胰凝乳蛋白酶原
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Curd Factory：凝乳厂 (奶油->凝乳)
Separator 奶油机 (牛奶->奶油) | Curd Factory 凝乳厂 (奶油->凝乳) | Cheese Factory 奶酪工厂 (凝乳+酶Enzyme=奶酪)
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Curd Factory：凝乳厂 (奶油-^gt;凝乳)
Separator 奶油机 (牛奶-^gt;奶油) | Curd Factory 凝乳厂 (奶油-^gt;凝乳) | Cheese Factory 奶酪工厂 (凝乳 酶Enzyme=奶酪)
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rennet：凝乳酶
粗制凝乳酶(rennet)来源于哪里?粗制凝乳酶是用于制作奶酪中各种酶的一种,它来自于小牛的胃. 小牛被屠宰后,把胃摘除,用牛奶填充并悬挂晒干,待晒干后,提取未加工的凝乳酶,然后,再提纯或销售. 如果小牛是按照伊斯兰教的要求屠宰,
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rennet：粗制凝乳酶
粗制凝乳酶(rennet)是一种含有干燥表面的小牛胃壁的未加工产品. 一种活性酶叫做凝乳酶(chymosin). 今天,可以从小牛身上获取的凝乳酶基因经复制和注入微生物细胞,并通过微生物转基因法就能制造出被提纯的凝乳酶.
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rennin rennase; chymosin; chymase：凝乳酶;凝乳酵素
凝乳酶;凝乳酵素 rennin rennase; chymosin; chymase | 肾股动脉 reno-femoral artery | 肾腰动脉 reno-lumbar artery
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chymosin：凝乳酶
一种活性酶叫做凝乳酶(chymosin). 今天,可以从小牛身上获取的凝乳酶基因经复制和注入微生物细胞,并通过微生物转基因法就能制造出被提纯的凝乳酶. 小牛的凝乳酶依旧被专业的奶酪生产商所使用. 而且,从猪身上提取的酶,比如脂肪酶,
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chymosinogen：凝乳酶原
chymosin凝乳酶 | chymosinogen凝乳酶原 | chymotrypsin胰凝乳蛋白酶;糜蛋白酶
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ziega：乳凝块(经凝乳酶及醋酸处理后所制成的一种乳块)
zeugite 偶核细胞;并核细胞 | ziega 乳凝块(经凝乳酶及醋酸处理后所制成的一种乳块) | Ziegler?<德>? 德国产的一种白葡萄酒
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acid curd cheese：酸凝乳干酷
acid cheese curd制干酷的酸性凝乳 | acid curd酸乳酪,酸凝乳,酸法干酪素凝块 | acid curd cheese酸凝乳干酷