інші переклади
| сычужный фермент |
rennet
|
| ранет |
rennet
|
| сычужок |
rennet
|
приклади
The rennet in the lining of the pouch, combined with the heat of the sun, caused the milk to form curds, and cheese was discovered.
Heat milk very slowly to 86 degrees, then add one-half tablet rennet dissolved in 1/2 cup lukewarm water.
The milk is then mixed with the morning's milking in huge copper cauldrons and the rennet is added.
Starter, developed using a mother culture from the lab, is added to the pasteurized milk inline on its way to the cheese vats, where rennet is added.
Milk in cheese production is curdled using chymosin - an enzyme present in rennet , found in calves' stomachs.
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