ความคิดเห็นที่ 3
rennet เป็นเอนไซม์ ตามข้างล่างเลยค่ะ
The enzyme reacts with κ-casein on the surface of the casein micelle particles in the milk. This in the presence of calcium ions causes the coagulation of the casein micelles to form a curd. Commercially, rennet is sold in liquid, powder, and tablet forms.
Rennin reacts specifically with κ-casein, cleaving the protein between the amino acids phenylalanine(105) and methionine (106), producing two fragments. The soluble fragment (residues 106-169) which becomes part of the whey is known as glyco macro peptide and contains the glycosylation sites for κ-casein. The other component (residues 1-105) is insoluble.
The most common source of rennet is the abomasum (fourth stomach) of slaughtered, milk-fed new-born cow calves or other young ruminants such as camels or goats. Traditionally rennet was prepared by washing and salting the stomachs of animals shortly after slaughter. The rennet was then hung up and dried until needed.
http://en.wikipedia.org/wiki/Rennet
http://www.expasy.org/cgi-bin/nicezyme.pl?3.4.23.4
แล้วก็รายละเอียดวิธีทำชีส http://en.wikipedia.org/wiki/Cheese#Making_cheese
จากคุณ :
. (pikulkeaw)  
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3 ก.ค. 49 01:07:25
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