Records from nearby civilizations in Turkey also reference rennet.

在土耳其周围的一些文明，也记录了关于凝乳的一些信息。

And then you start to add in that rennet.

然后你要开始添加凝乳酶。

And the rennet is what's going to give you the solids versus liquids.

凝乳酶会把液体变成固体。

The thing is, sheep stomachs contain an enzyme called rennet, that helps turn milk into cheese.

关键是，羊胃中含有一种叫做凝乳酶的酶，有助于将牛奶变成奶酪。

We put inside the bacteria, the rennet.

我们将凝乳酶放入细菌中。

There would be enough rennet for Aunt Polly and Grandma and Ma.

凝乳酶足够波莉姨妈、外婆和妈妈吃。

A bit of the rennet, tied in a cloth, was soaking in warm water.

一点凝乳酶，绑在布里，浸泡在温水中。

We have to wait because the rennet make a relationship between the fat and the protein.

我们必须等待，因为凝乳酶在脂肪和蛋白质之间建立了联系。

Cheesemakers usually add an enzyme called rennet, naturally found inside of cows, goats, and some other mammals to help this process along.

奶酪制作者通常会添加一种叫凝乳酶的酶，它自然存在于 牛、羊及其他哺乳动物的体内，来帮助发酵。

The milk is then poured into a huge vat where a starter culture of bacteria and a special enzyme called rennet are added in.

然后将牛奶倒入一个大桶中，其中添加了细菌发酵剂和一种称为凝乳酶的特殊酶。