Screening of the chymosin producing strains and optimization of the culturing conditions in chinese Koji;
酒曲中凝乳酶产生菌的筛选及其培养条件研究
Effect of Calcium and pH on chymosin activity and curd;
Ca~(2+)和pH值对凝乳酶活性及干酪凝块质构的影响
Study on screening of rennet in Quark procession;
夸克生产中凝乳酶筛选的研究
The effect of rennet and heat to the digestibility of casein;
凝乳酶和热处理对干酪素消化率的影响
Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
凝乳酶对超滤浓缩乳生产Quark干酪的影响
Application of rennin in cheese making;
凝乳酶在干酪生产中的应用
Research on Optimum Fermentation Condition of Recombined Rennin
重组凝乳酶摇瓶发酵条件的初步优化研究
Cloning of Mucor pusillus Rennin Gene and Its Expression in Pichia pastoris GS115
微小毛霉凝乳酶基因的克隆及在毕赤酵母GS115中的表达
Effect of different milk-clotting enzymes on proteolysis and sensory evaluation during ripening of Colby goat milk cheese;
不同凝乳酶对羊奶干酪成熟期间蛋白质降解和感官品质的影响
Effects of four factors,including proportions of peanut and milk,adding amount of bacterial starter,concentration of calcium chloride and dosage of milk-clotting enzyme were studied with single factor experimental design and L9(34) orthogonal experimental design.
本试验对花生乳比例、发酵剂添加量、氯化钙的添加量、凝乳酶添加量4个因素对凝乳效果的影响进行单因素试验,确定适合比例后,再采用L9(34)正交试验设计,通过凝乳效果、出品率和感官评价等进行极差分析,确定最佳工艺参数为:花生乳添加量为10%,发酵剂添加量为0。
0, the addition of milk-clotting enzyme 4g/L and CaCl2 0.
0;凝乳酶添加量为4g/L;CaCl2添加量为0。
We research the effect about concentration of milk and quantity of CaCl2 and concentration of rennase and pH to coagulating property of soft cheese during production.
研究探讨了软质干酪生产过程中原料乳的比重、CaCl2的添加量、凝乳酶质量浓度以及pH值对其凝乳特性的影响,结果表明:当原料乳比重为1。
02% of CaCl2 , 2 g/L milk of the rennase (Calf abomasum enzyme : mould chymase = 3: 1), under the constant temperature.
02％的CaCl2和质量浓度为2g／L牛乳的凝乳酶(m(小牛皱胃酶):m(毛霉凝乳酶)=3:1),恒温(32℃)发酵约1h,最后经切割、升温、搅拌、排乳清、撒盐、成熟等工艺制备出一种软质、质地良好、奶香浓郁相对价格较低的软质干酪。
This paper was about preliminary lab research of the basic conditions on which rennase shaking flask fermentation by Mucor pusillus was studied.
对利用微小毛霉摇瓶发酵合成凝乳酶的基本条件进行了初步研究，在质量分数为２％的麸皮水解液中，起始ｐＨ６。
The milk clotting enzyme is an important one of the industrial enzymes widely applied in food, medicine industry and other field.
凝乳酶在食品、医药、工业等行业应用广泛，是重要的工业用酶之一。
rennet-digested milk
用凝乳酶凝结的乳凝块
An enzyme, such as rennin or thrombin, that induces coagulation.
凝固酶能引起凝固作用的一种酶，如凝乳酶和凝血酶
sweetened milk coagulated with rennet.
加糖的牛奶，使用凝乳酶使之凝结。
Effect of rennet on producing Quark cheese by ultrafiltration concentrated milk
凝乳酶对超滤浓缩乳生产Quark干酪的影响
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。
Studies on Factors Affecting of the Production of a Milk-Clotting Enzyme from Mucor Pusillus and Its Recombinant Enzyme, and Their Enzymatic Properties
微小毛霉凝乳酶及其重组酶的产酶条件和酶学特性的研究
Studies on Screening of Bacterial Strains Producing Chymosin and Its Enzyme Properties;
凝乳酶优良菌株的选诱及其酶活特性的研究
Study on Factors of Producing the Milk Clotting Enzyme from Mucor Pusillus and Enzyme Characterization;
微小毛霉产凝乳酶条件及酶性质的研究
Study on Partial Characterization of Kid Rennet and Microbease
羔羊皱胃酶和微生物凝乳酶部分特性的探讨
Chymosin and its genetic engineering products used in cheese processing
干酪加工专用凝乳酶及其基因工程酶的研究
Characteristics of Rhizopus' Milk-clotting Enzyme in Jiu-yao and Studies on Texture of Kou Wan Lao;
酒曲中根霉凝乳酶性质及对扣碗酪凝乳质地影响的研究
The content of rennet enzyme and calcium chloride effect on the rennet and the quality of Mozzarella cheese;
凝乳酶及氯化钙的添加量对凝乳及成品质量的影响
The Study on the Application Effect of Different Milk-clotting Enzymes During Cheesemaking;
不同凝乳酶在干酪生产中应用效果的研究
The study on the proteolysis effect of different milk-clotting enzymes during cheesemaking;
不同凝乳酶对干酪成熟期间蛋白质降解的影响
Research on Optimum Fermentation Condition of Recombined Rennin
重组凝乳酶摇瓶发酵条件的初步优化研究
Recombinant expression of bovine chymosin in Pichia pastoris
牛凝乳酶基因在毕赤酵母中的重组表达
Study on Application Effect of Six Kinds of Milk-clotting Enzymes during Cheesemaking
6种凝乳酶在牛奶干酪生产中的应用效果研究
phosphoglucomutase and chymotrypsi
磷酸葡萄糖变位酶与胰凝乳蛋白酶