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   microbial rennet 的翻译结果: 查询用时:0.203秒
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microbial rennet
相关语句
  微生物凝乳酶
     Yield experiments showed that the yields of group lamb rennet and calf rennet and microbial rennet (10.86%, 10.80%, 10.60%, respectively) were significantly higher than that of group swine pepsin, chymopapain ficin(10.36%,9.84%,9.76%respectively).
     结果表明,干酪出品率羔羊皱胃酶,小牛皱胃酶和微生物凝乳酶(分别为10.86%、10.80%、10.60%)显著高于猪胃蛋白酶、木瓜蛋白酶和无花果蛋白酶(分别为10.36%、9.84%、9.76%)。
短句来源
     The content of pH4.6 WSN in group microbial rennet, calf rennet was the highest; chymopapain and ficin was lowest, and the group swine pepsin was higher .
     pH4.6WSN含量在干酪成熟60天和90天时,六种酶处理间的差异显著,微生物凝乳酶,小牛皱胃酶显著高于无花果蛋白酶和木瓜蛋白酶,但与猪胃蛋白酶差异不显著。
短句来源
     The third was significant difference in 12% TCA-N contain among three groups at the 90th of ripening and group calf rennet, microbial rennet were higher than group, chymopapain , but had no significant difference with calf rennet and swine pepsin.
     12%TCA-N含量在干酪成熟90天时,小牛皱胃酶,微生物凝乳酶显著高于无花果蛋白酶和木瓜蛋白酶,与羔羊皱胃酶、猪胃蛋白酶组差异不显著。
短句来源
     With Xinong Saanen goat milk as the source of cheese making, using Colby goat milk cheesemaking technology, the effects of lamb rennet, microbial rennet and swine pepsin on cheese proteolysis and sensory evaluation during ripening were studied.
     以西农萨能山羊鲜奶为原料,采用Colby羊奶干酪加工工艺,研究了羔羊皱胃酶、微生物凝乳酶和猪胃蛋白酶对羊奶干酪成熟期中蛋白质降解和感官品质的影响。
短句来源
  “microbial rennet”译为未确定词的双语例句
     In this experiment the source is the freshmilk produced by xi'an changxing Dairy with import EZAL and MAO 11 from abroad as yeast powder (str. Cremoris and Str. Lactis) Use microbial rennet, swine pepsin, lamb rennet, calf rennet, papain and ficin as milk-clotting enzymes to produce hard cheese. And research the effect of different milk - clotting enzymes to cheese yield ,cheese hardness and proteolysis during ripening.
     本试验以西安常兴乳品厂当日生产鲜奶为原料,以进口的EZAL MA011作发酵剂(由乳油连球菌和乳酸链球菌组成),以微生物酶,小牛皱胃酶,胃蛋白酶,羔羊皱胃酶,木瓜蛋白酶和无花果蛋白酶为凝乳酶生产硬质干酪,研究不同凝乳酶对干酪产量,干酪硬度以及干酪成熟期间蛋白质降解的影响。
短句来源
  相似匹配句对
     Microbial Biomineralization
     微生物成矿(英文)
短句来源
     Microbial Flocculant
     微生物絮凝剂
短句来源
     Extraction of calf rennet
     皱胃酶提取工艺的研究
短句来源
     Rennet and Rennet Substitutes
     凝乳酶及其代用品
短句来源
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  microbial rennet
The clotting: proteolytic activity ratio was compared with that of a microbial rennet.
      


With Xinong Saanen goat milk as the source of cheese making, using Colby goat milk cheesemaking technology, the effects of lamb rennet, microbial rennet and swine pepsin on cheese proteolysis and sensory evaluation during ripening were studied. Proteolytic data revealed that the microbial rennet had the highest proteolytic activity during ripening, swine pepsin the lowest and lamb rennet remained moderate. Sensory evaluation results demonstrated that there was a significant difference in flavour...

With Xinong Saanen goat milk as the source of cheese making, using Colby goat milk cheesemaking technology, the effects of lamb rennet, microbial rennet and swine pepsin on cheese proteolysis and sensory evaluation during ripening were studied. Proteolytic data revealed that the microbial rennet had the highest proteolytic activity during ripening, swine pepsin the lowest and lamb rennet remained moderate. Sensory evaluation results demonstrated that there was a significant difference in flavour and texture in three treatments. Sensory score of lamb rennet treatment was the highest, and swine pepsin the lowest. There was no significant difference in vein, appearence and color among three enzymes. It can be concluded from the experiment that the lamb rennet had characteristics of suitable proteolysis, easily controlling ripening and fine sensory quality. So, it was an ideal coagulant and could be used widely in goat cheesemaking.

以西农萨能山羊鲜奶为原料,采用Colby羊奶干酪加工工艺,研究了羔羊皱胃酶、微生物凝乳酶和猪胃蛋白酶对羊奶干酪成熟期中蛋白质降解和感官品质的影响。蛋白质降解测定结果表明,在干酪成熟过程中残留微生物凝乳酶对酪蛋白分解能力最强,猪胃蛋白酶最低,羔羊皱胃酶居中。感官品质评定三种酶处理在滋气味和组织状态上存在明显差异,以羔羊皱胃酶处理组打分最高,猪胃蛋白酶处理组打分最低。在纹理图案、外形、色泽三方面三种酶间无显著差异。综合评定认为羔羊皱胃酶对干酪蛋白质分解速度适中,容易控制成熟,产品感官品质良好,在三种酶中应用效果最佳,可广泛使用。

 
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