胃液中的一种酶能使乳类凝结。
An enzyme that occurs in gastric juice causes milk to coagulate.
那种蛋白质作为一种伴侣蛋白，阻止了消化酶的凝结，同时把所有损坏的蛋白质转移到垃圾箱中。
That heat shock protein ACTS as a sort of chaperone, keeping digestive enzymes from being curdled, and escorting any damaged ones to the waste bin.
生产乳酪要求使用酶凝结或凝固牛奶，还要添加其他用于不同功效的原料。
The production of cheese requires the use of enzymes to coagulate or curdle the milk and the addition of other ingredients for various functions.
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