凝乳基本解释

汉语拼音:níng rǔ

1.发酵或用某些酶处理而使乳汁凝结的部分,主要为酪蛋白,用作食品,也作产品,或制成干酪--与乳清有区别。

2.从碱液中分离出来的颗粒状肥皂,在制皂过程中把盐加到碱液和脂肪的沸腾混合物中时就浮起。

凝乳详细解释

凝乳 [níng rǔ]
  1. 畜牧业中用全乳或脱脂乳,加入酸或凝乳酶所凝结成的固状物。也称为「凝乳块」。

凝乳双语翻译,凝乳在线翻译例句

    • Objectives: to study fermentation conditions of chymosin from mutant strain Mucor pusillus.

      目的: 研究微小毛霉产凝乳酶的固体发酵条件.

    • The milk - clotting mechanism of glutinous rice wine was studied.

      研究了江米酒制作米酒奶的凝乳机理.

    • Little miss muffet sat on a tuffet eating some curds and whey.

      小玛菲特小姐坐在垫子上,吃着凝乳和乳清.

    • The curds contain casein, fat and minerals.

      凝乳中有酪蛋白 、 脂肪、矿物质.

    • Milk can be made into curds.

      牛奶可制成凝乳.

    • Lemon juice curdles milk.

      柠檬汁可使牛奶结成凝乳.

    • 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.

    • Papain and chymopapain can coagulate soybean protein isolate ( SPI ) , both of them are cysteine proteinases.

      木瓜凝乳酶和木瓜蛋白酶具有促进大豆蛋白形成凝乳的作用, 同时它们也是巯基蛋白酶.

    • Chymosin used traditionally in cheese making is an aspartic protease extracted form abomasum of suckling calves.

      传统干酪加工中使用的凝乳酶是从犊牛皱胃中提取出的一种天冬氨酸蛋白酶.

    • 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.

    • Effects of cheese yield rate and quality on calcium reagent and temperature was investigated.

      探讨了钙试剂添加量和凝乳温度对干酪出品率和品质的影响.

    • A mild, close - textured, pale yellow cheese made from whole or partially skimmed milk.

      一种硬的绿色瑞士干酪,由脱脂凝乳制成,用三叶草调味.

    • Through fermentation test, some strains had properties of producing acid , solidifying milk and producing good smell.

      经发酵试验发现有些菌株产酸凝乳,产芳香味等性能良好.

    • Pasteurized milk is curdled at 90 degrees F and the curd is cut.

      牛奶采用巴氏法灭菌,在华氏90度凝结并切割凝乳.

    • She prefers fresh curd cheese.

      她爱吃新鲜凝乳制的奶酪.