rennet

简明释义

英[ˈrenɪt]美[ˈrenɪt]

n. （法）王后苹果；牛犊胃内膜；凝乳酵素

n. （Rennet）人名；（捷）伦内特

英英释义

单词用法

同义词

反义词

例句

1.If an ingredient label states the product in question contains rennet, then the rennet came from an animal source.

如果一个原料标签上注明有疑问的产品中含有凝乳酵素，则凝乳酵素来源于动物。

2.This is unusual as it is thought thatpeople first stumbled across making cheese by carrying milk in bags made ofanimal guts, which contained rennet that curdled the milk.

这非同寻常，因为据认为人们是在偶然的情况下才发明了奶酪：用动物内脏制成的袋子来装运牛奶，而动物内脏含有可凝固牛奶的凝乳酶。 薣。

3.Once it has reached the required temperature rennet -taken from the stomach lining of calves-and a fermentation culture is added and the stirring stops.

一旦牛奶达到要求的温度，就加入小牛的胃膜和一种发酵培养菌，同时停止搅拌。

4.Rennet is a crude preparation containing dried, ground linigs of the calf stomach.

凝乳酵素是粗品，含有干燥表面的小牛胃壁。

5.Rennet (produced from the interior of the stomachs of animals and used in the production of many cheeses, often not listed as an ingredient).

牛犊胃内膜(由动物胃内膜制成，用于很多种乳酪的制作，通常没有作为一种原料列出来)。

6.Calf rennet is still used by specialty cheese manufacturers.

小牛的凝乳酶素仍然被专业的乳酪生产商所使用。

7.Vegetable-based rennet is a popular choice for vegetarian cheese.

植物性凝乳酶是素食奶酪的热门选择。

8.In traditional cheese recipes, animal-derived rennet is commonly used.

在传统奶酪食谱中，通常使用动物来源的凝乳酶。

9.The cheese maker added rennet to the milk to help it curdle.

奶酪制造商向牛奶中添加了凝乳酶以帮助其凝结。

10.The artisan cheese shop specializes in cheeses made with organic rennet.

这家手工奶酪店专门制作使用有机凝乳酶的奶酪。

11.Without rennet, the process of making cheese would be much more difficult.

没有凝乳酶，制作奶酪的过程将会困难得多。

作文

Rennet is a substance that plays a crucial role in the cheese-making process. It is derived from the stomachs of ruminant animals, particularly calves, and contains enzymes that coagulate milk. The primary enzyme in rennet is called rennin, which helps in curdling the milk, separating it into solid curds and liquid whey. This transformation is essential for producing various types of cheese, from soft varieties like ricotta to hard cheeses like Parmesan. The use of rennet dates back thousands of years, with ancient civilizations utilizing it to preserve and transform milk into cheese, a staple food that could be stored for longer periods.Understanding the significance of rennet requires an appreciation of its function in both culinary and nutritional contexts. Cheese provides a rich source of protein, calcium, and other vital nutrients, making it an important part of many diets around the world. The process of cheese-making using rennet not only enhances the flavor but also improves the digestibility of milk. For individuals who are lactose intolerant, certain cheeses made with rennet may be easier to digest due to the fermentation process that reduces lactose content.In recent years, the demand for vegetarian and vegan alternatives has led to the development of non-animal sources of rennet. Microbial and vegetable-based coagulants have emerged as substitutes, allowing those who avoid animal products to enjoy cheese without compromising their dietary choices. This shift reflects a broader trend towards sustainable and ethical food production practices. As consumers become more conscious of their food sources, the cheese industry is adapting by offering a variety of options that cater to different dietary needs while still maintaining the quality and taste of traditional cheeses.The science behind rennet and cheese-making is fascinating. When milk is combined with rennet, the rennin enzyme acts on the casein proteins in the milk, causing them to clump together and form curds. This reaction is influenced by factors such as temperature and acidity, which can vary depending on the type of cheese being produced. Cheesemakers often experiment with different rennet concentrations and aging processes to create unique flavors and textures in their cheeses.Moreover, the cultural significance of cheese cannot be overlooked. Many countries have their own traditional cheese-making practices that incorporate local ingredients and methods. For instance, Italian cheeses like Mozzarella and Gorgonzola have distinct flavors tied to the regions where they are produced, often showcasing the unique characteristics of the local milk and rennet used. Similarly, French cheeses like Camembert and Roquefort have rich histories and are integral to French cuisine.In conclusion, rennet is much more than just an ingredient in cheese-making; it is a vital component that connects us to our culinary heritage and influences our modern dietary choices. As we continue to explore and innovate within the food industry, understanding the role of rennet helps us appreciate the art and science behind cheese. Whether enjoyed on a charcuterie board or melted atop a pizza, cheese made with rennet remains a beloved food around the globe, bridging cultures and traditions through its diverse flavors and forms.

凝乳酶是奶酪制作过程中至关重要的物质。它来源于反刍动物，特别是小牛的胃，含有使牛奶凝固的酶。rennet中的主要酶称为凝乳酶，它有助于使牛奶凝固，将其分离成固体凝乳和液体乳清。这种转变对于生产各种类型的奶酪至关重要，从软奶酪如里科塔到硬奶酪如帕尔马干酪。使用rennet的历史可以追溯到数千年前，古代文明利用它来保存和转化牛奶为奶酪，这是一种可以长期储存的主食。理解rennet的重要性需要欣赏其在烹饪和营养方面的功能。奶酪提供丰富的蛋白质、钙和其他重要营养素，使其成为世界各地许多饮食的重要组成部分。使用rennet的奶酪制作过程不仅增强了风味，还改善了牛奶的消化性。对于乳糖不耐受的人来说，某些用rennet制作的奶酪可能更容易消化，因为发酵过程减少了乳糖含量。近年来，对素食和严格素食替代品的需求促使了非动物来源的rennet的发展。微生物和植物基凝固剂作为替代品出现，使那些避免动物产品的人能够享用奶酪，而不必妥协他们的饮食选择。这一转变反映了向可持续和伦理食品生产实践的更广泛趋势。随着消费者对食品来源的意识提高，奶酪行业正在通过提供各种满足不同饮食需求的选项而适应，同时仍保持传统奶酪的质量和口味。关于rennet和奶酪制作的科学非常迷人。当牛奶与rennet混合时，凝乳酶对牛奶中的酪蛋白起作用，使其聚集在一起形成凝乳。这一反应受温度和酸度等因素的影响，这些因素可能因所生产的奶酪类型而异。奶酪制造商经常尝试不同浓度的rennet和熟成过程，以创造独特的风味和质地。此外，奶酪的文化意义也不可忽视。许多国家都有自己的传统奶酪制作工艺，融合了当地的原料和方法。例如，意大利奶酪如莫扎里拉和戈尔根朱勒有着与其生产地区相关的独特风味，通常展示了当地牛奶和rennet的独特特征。同样，法国奶酪如卡门贝尔和罗克福拥有丰富的历史，是法国美食的重要组成部分。总之，rennet不仅仅是奶酪制作中的一种成分；它是一个重要的组成部分，将我们与烹饪遗产联系起来，并影响我们现代的饮食选择。随着我们继续探索和创新食品行业，理解rennet的角色帮助我们欣赏奶酪背后的艺术和科学。无论是在冷盘上享用还是融化在披萨上，用rennet制作的奶酪仍然是全球喜爱的食品，通过其多样的风味和形式连接着文化和传统。