rennet in Vietnamese

@rennet /'renit/
danh từ
- men dịch vị (lấy ở dạ dày bò con dùng làm cho đặc sữa khi chế biến phó mát)
danh từ
- (thực vật học) táo rennet
@Chuyên ngành kinh tế
-enzim đông sữa
-món thịt nhồi bao tử
-rennin dạ múi khế
-sự thử độ đông đặc bằng men
@Chuyên ngành kỹ thuật
@Lĩnh vực: thực phẩm
-enzym đông sữa
-renin dạ múi khế

Sentence patterns related to "rennet"

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 In order to reflect actual practice, the term ‘rennet’ has been replaced by ‘coagulating enzyme’.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

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

27. Once the milk has been skimmed, casein is obtained by coagulation in an acid environment or in the presence of rennet.

28. Highly refined chondroitin sulphate, hyaluronic acid, other hydrolysed cartilage products, chitosan, glucosamine, rennet, isinglass and amino acids intended for human consumption

29. The effects of rennet and heat to the digestibility of casein were researched by in vitro method during the processing.

30. (c) "raw casein" means the product, insoluble in water, obtained from skimmed milk by coagulation (e.g. by means of acids or rennet);

31. Rennet acts as a catalyst, causing a chemical action in which the casein in the milk coagulates as an insoluble, visible curd.

32. Casein definition, a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics

33. The Abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants

34. The heading covers various types of casein which differ according to the method of curdling, e.g., acid casein, caseinogen and rennet casein (paracasein).

35. Rennet is the aqueous extract prepared from cleaned, frozen, salted, or dried fourth stomachs (Abomasa) of calves, kids, or lambs

36. Obtained by the addition of either acid or the enzyme rennet, Casein is used to make plastics, cosmetics, paper coatings, adhesives, …

37. Beginners Cheese Making Kit - Make your own Goat, Mozzarella, Ricotta, Mascarpone, Burrata - New and improved version with more reliable and easier to use rennet

38. The clear liquid which separates when milk is Curdled with rennet is called whey, and contains the milk sugar and mineral salts.

39. In the cheese-making process, Casein is precipitated by the action of rennet enzymes, and a coagulum is formed consisting of Casein

40. Casein: is the main protein constituent of milk. It is obtained from skimmed milk by precipitation (curdling), generally with acids or rennet

41. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein

42. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein).

43. Curds and whey are a product of cheese-making.When rennet, an enzyme derived from a newborn ruminant is added to milk, the milk Curdles

44. The heading covers various types of casein which differ according to the method of curdling, e.g., acid casein, caseinogen and rennet casein (paracasein)."

45. Historically, Lady's Bedstraw was used to curdle milk in the process of cheese-making - a convenient vegetarian replacement for rennet, which is made from the stomach lining of cows

46. In the production of liquid rennet the yield depends not only on the stage of abomasum but also on the extraction conditions (ratio of Abomasa to extraction solution, extraction duration

47. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein). (Explanatory notes to the harmonized system — SectionVI, Chapter 35 (No 35.01)).

48. Coagulation is promoted by industrially homogenised natural rennet from the abomasum in the stomachs of lactating ruminants, generally containing 80 % rennin and 20 % pepsin, and with an average strength of 1:15000.

49. The heading covers various types of casein which differ according to the method of curdling, e.g. acid casein and rennet casein (paracasein). (Explanatory notes to the harmonized system - SectionVI, Chapter 35 (No 35.01)).

50. Chevre is an easy cheese to make at home, simply bring fresh goats milk to room temperature, add culture and a few drops of rennet, give it a quick stir, cover the pot and set aside for 18-24 hours