লক্ষ্য করুন: এই এন্ট্রির অনুবাদ বর্তমানে মান পর্যালোচনার অধীনে রয়েছে, তাই কিছু বিষয়বস্তু সাময়িকভাবে শুধুমাত্র ইংরেজিতে প্রদর্শিত হচ্ছে।
এই এন্ট্রিটি এখনও আপনার ভাষায় অনুবাদ করা হয়নি, তাই নিচে মূল লেখাটি দেখানো হচ্ছে।
chymosin
This term is a highly specialized biochemical designation used primarily in food science, biochemistry, and veterinary medicine. It describes a specific protease that is critical for the industrial production of cheese, as it triggers the precise cleavage of milk proteins to form curds.
In a technical context, it is often distinguished from "rennet," which is the complex mixture of enzymes and proteins extracted from the abomasum of calves. While chymosin is the active enzyme within rennet, the term "chymosin" specifically refers to the purified protein or its recombinant version produced via biotechnology.
Meanings
Examples
Chymosin is the primary enzyme used to coagulate milk in the production of cheese.
The lab technician measured the activity of chymosin in the sample.
We should use recombinant chymosin to ensure the product is vegetarian.
We should use recombinant chymosin to ensure the product is vegetarian.
I wonder if the pH level will affect how quickly the chymosin works.
Chymosin specifically cleaves the bond between phenylalanine and valine in kappa-casein.
Chymosin specifically cleaves the bond between phenylalanine and valine in kappa-casein.
Add the chymosin slowly while stirring the warm milk.
The abomasum of a calf is a natural source of chymosin.
Does this specific brand of rennet contain pure chymosin?