Nghĩa của từ plant rennet bằng Tiếng Việt

@Chuyên ngành kinh tế
-proteinaza thực vật
-sữa đông tụ

Đặt câu có từ "plant rennet"

Dưới đây là những mẫu câu có chứa từ "plant rennet", trong bộ từ điển Từ điển Anh - Việt. Chúng ta có thể tham khảo những mẫu câu này để đặt câu trong tình huống cần đặt câu với từ plant rennet, hoặc tham khảo ngữ cảnh sử dụng từ plant rennet trong bộ từ điển Từ điển Anh - Việt

1. Rennet: ‘Gouda Holland’ is manufactured using rennet that achieves the cheese’s desired flavour profile.

2. Coagulation can involve the use of calf rennet, an extract from abomasum, or rennet derived from other ruminants.

3. A synonym for Abomasa is rennet stomachs

4. 1 So we have to use junket rennet.

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

6. Pepsin Enzyme from a pig's stomach, used like rennet .

7. The abomasum of cattle (and sometimes sheep) is also a source of rennet.

8. The Abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants.It secretes rennet, which is used in cheese creation.

9. Milk that has been Curdled (usually by an acid such as vinegar or rennet)

10. In order to reflect actual practice, the term ‘rennet’ has been replaced by ‘coagulating enzyme’. This term has a broader definition than rennet which must come from calf abomasum.

11. Serra da Estrela is handmade from fresh sheep's milk and thistle-derived rennet.

Serra da Estrela được làm thủ công từ sữa cừu tươi và me dịch vị cây kế.

12. It is obtained from skimmed milk by precipitation (curdling), generally with acids or rennet. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein

13. Cows' milk, salt, calf's rennet, lactic acid enzymes and/or natural inocula where required.

14. Therefore the curdling, i.e. the coagulation, of the milk must be activated with rennet.

15. The necessary rennet is added to ensure lactic-acid coagulation lasting 60 and 120 minutes.

16. The coagulation agent is rennet and/or acid culture, depending on the fresh cheese type.

17. It is obtained from skimmed milk by precipitation (curdling), generally with acids or rennet.

18. Our managing rennet is equality and mutual benefit, quality first, credit utmost, wholehearted cooperation.

19. Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet

20. The same skimmed-milk powder adulterated with 50 % (m/m) rennet-type whey powder of standard composition (i.e.

21. 12 Rennet is added too, which makes the milk clot and set firmly into a junket.

22. Product obtained from skimmed or buttermilk by drying casein precipitated by means of acids or rennet.

23. Highly refined chondroitin sulphate, hyaluronic acid, other hydrolysed cartilage products, chitosan, glucosamine, rennet, isinglass and amino acids (HRP)

24. Curdle fresh milk by warming to 60°C., and adding rennet; filter off the whey into a sterile flask

25. Coagulate (CURDLING): A step in cheese making when milk's protein, casein, is clotted by the action of rennet or acids