凝乳

The main technological feature of the product is that it is formed by fermenting the bean milk or powder, bean recovering milk mixed with glucose, fructose, enforced soybean isoflavone with lactobacillus, especially Lactobacillus helveticus TUST005 and diketone streptococcus.

其主要技术特点是大豆乳或大豆粉、大豆蛋白复原乳混合葡萄糖、果糖或果葡糖浆，强化大豆异黄酮，经过乳酸菌，特别是瑞士乳杆菌TUST005和丁二酮链球菌的发酵，形成凝乳的食品。

The next stage is the addition of rennet, containing the enzyme chymosin.

下一阶段是增加了凝乳酶，这种酶含有凝乳酶。

If the product containing rennet is halal-certified, the source of the rennet should be halal.

如果含有凝乳酵素的产品是经过Halal认证的，那么凝乳酵素的来源是符合Halal 要求的。

The active ingredient of rennet is the enzyme, chymosin.

活性成分的凝乳酶，凝乳酶。

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.

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。

The genetic material which encodes for chymosin is introduced into a micro-organism which can then be cultured to produce commercial quantities of chymosin.

遗传物质的编码为凝乳酶引入微生物，然后再培养，来生产商用数量的凝乳酶。

Today, purified chymosin is alsomanufactured through genetic modification of microorganism whenthe chymosin gene from a calf is duplicated and inserted into microbial cells.

现在，从小牛身上获得的凝乳酶基因经过复制注入到微生物细胞中后，通过微生物转基因可以生产提纯的凝乳酶。

The chymosin purified from glutinous rice wine is the reason why glutinous rice wine could coagulate Chinese royal cheese, one of traditional Chinese dairy produce.

江米酒中的凝乳酶是引起我国传统乳制品米酒奶凝乳的原因。

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。

During the fermentational coagulation of the pasteurised cow milk incubated at ambient temperature for making yaourt, the milk motive viscosity firstly went gradually up until to the highest point, and then it came down comparing to the gradual rising titrable acidity and the gradual descending pH value.

全脂牛奶在室温发酵制作酸乳过程中，其酸度随着发酵时间的延续和微生物添加量的增加而上升，pH值则逐渐降低；而酸乳粘度则随着发酵时间的延续上升达到最高点开始下降。当微生物添加量为 4 %～ 5%，发酵 1 2h时，酸乳凝乳良好，口感适宜，活性乳酸菌总数达到 1 0 7数量级

Since historical times,England ,where the early inhabitants were Celts, has been conquered three times .

从有历史以来，英国，在此地早期居住的是凯尔特人，已经被征服了三次。

Bluetooth OBEX File Transfer Enables the sending and receiving of files on your phone via Bluetooth.

蓝牙OBEX文件移动允许经过蓝牙传送和接受文件。。。。