chymosin

简明释义

英[ˈkaɪməsɪn]美[ˈkaɪməsɪn]

n. [生化] 凝乳酶

英英释义

单词用法

同义词

反义词

例句

1.In the preparation of cheese with mixed milk, lactose was used to replace chymosin to produce curd.

对加酶发酵制作干酪的传统方法进行了改进，用添加乳糖的方法来代替添加酶进行发酵。

2.In the preparation of cheese with mixed milk, lactose was used to replace chymosin to produce curd.

对加酶发酵制作干酪的传统方法进行了改进，用添加乳糖的方法来代替添加酶进行发酵。

3.Many dairy products rely on chymosin to achieve the desired texture.

许多乳制品依赖于chymosin来获得理想的质地。

4.The discovery of chymosin has revolutionized the cheese-making industry.

对chymosin的发现彻底改变了奶酪制造行业。

5.Vegetarian cheeses often use microbial chymosin as a substitute.

素食奶酪通常使用微生物chymosin作为替代品。

6.In the presence of chymosin, casein proteins in milk coagulate.

在chymosin的作用下，牛奶中的酪蛋白会凝结。

7.The enzyme chymosin is crucial for curdling milk in cheese production.

酶chymosin在奶酪生产中对牛奶的凝固至关重要。

作文

Chymosin, a proteolytic enzyme, plays a crucial role in the dairy industry, particularly in cheese production. This enzyme, which is primarily found in the stomachs of young ruminants, such as calves, is responsible for curdling milk. The significance of chymosin (凝乳酶) cannot be overstated, as it is one of the key components that transforms liquid milk into solid cheese. Without chymosin (凝乳酶), the process of cheesemaking would be significantly more challenging, if not impossible. The history of chymosin (凝乳酶) dates back thousands of years when early humans discovered that certain animal stomachs could cause milk to coagulate. This natural phenomenon led to the development of various cheese-making techniques across different cultures. Traditionally, chymosin (凝乳酶) was extracted from the stomach linings of calves, but advancements in biotechnology have allowed for its production through fermentation processes using genetically modified microorganisms. This method not only increases the efficiency of cheese production but also addresses ethical concerns regarding animal welfare.In the process of cheese-making, chymosin (凝乳酶) acts by cleaving the casein proteins present in milk. Casein, which makes up about 80% of the protein content in cow's milk, is essential for forming the structure of cheese. When chymosin (凝乳酶) is added to milk, it causes the casein molecules to aggregate and form curds, separating from the whey. This reaction is critical for creating the texture and flavor profile of the final cheese product.Moreover, the use of chymosin (凝乳酶) is not limited to traditional cheeses. Many modern cheeses, including popular varieties like cheddar, mozzarella, and gouda, rely on this enzyme for their production. Additionally, the use of microbial chymosin (凝乳酶) has become increasingly common, providing a vegetarian alternative to animal-derived enzymes. This shift has made cheese more accessible to those with dietary restrictions, including vegetarians and some religious groups.Despite its many benefits, the use of chymosin (凝乳酶) is sometimes met with skepticism from consumers who are concerned about genetically modified organisms (GMOs) and their impact on health and the environment. It is essential for producers to educate consumers about the safety and efficacy of microbial chymosin (凝乳酶) to alleviate these concerns. Regulatory agencies, such as the FDA and EFSA, have conducted extensive research and deemed microbial chymosin (凝乳酶) safe for consumption, which helps build consumer confidence.In conclusion, chymosin (凝乳酶) is an indispensable enzyme in the world of cheese-making, facilitating the transformation of milk into a variety of cheese products enjoyed worldwide. Its historical significance, coupled with modern advancements in production methods, highlights the importance of chymosin (凝乳酶) in both traditional and contemporary culinary practices. As consumers become more aware of food production processes, transparency and education surrounding chymosin (凝乳酶) will be vital in maintaining trust and appreciation for this remarkable enzyme.