| 单词 | 凝乳酶 |
| 释义 | 〔renninogen〕The zymogenic precursor of rennin.凝乳酶的酶原体〔casein〕A white, tasteless, odorless protein precipitated from milk by rennin. It is the basis of cheese and is used to make plastics, adhesives, paints, and foods.酪蛋白：一种由凝乳酶从牛奶中沉淀出来的白色、无味、无臭的蛋白质。是制作奶酪的原料，也用来制作塑料、胶粘剂、油漆和食品〔coagulase〕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〔rennin〕A milk-coagulating enzyme found in the gastric juice of the fourth stomach of young ruminants, used in making cheeses and junkets. Also called chymosin ,rennet 凝乳酶：一种存在于幼小反刍动物的第四胃胃液中的凝乳酶，用来制干酪和凝乳食品 也作 chymosin,rennet〔coagulum〕Latin [coagulator, rennet] 拉丁语 [凝结剂，粗制凝乳酶] |
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