rennet

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ren·net

 (rĕn′ĭt)
n.
1. An extract made from the inner lining of the fourth stomach of a calf or other young ruminant, used in cheesemaking to curdle milk.
2. A similar enzyme-containing substance obtained from certain other animals, plants, fungi, or bacteria.

[Middle English, probably from Old English *rynet; see rei- in Indo-European roots.]

rennet

(ˈrɛnɪt)
n
1. (Zoology)
a. the membrane lining the fourth stomach (abomasum) of a young calf
b. the stomach of certain other young animals
2. (Biochemistry) a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket
[C15: related to Old English gerinnan to curdle, run]

ren•net

(ˈrɛn ɪt)

n.
1. the lining membrane of the fourth stomach of a calf or of the stomach of certain other young animals.
2. the rennin-containing substance from the stomach of an unweaned animal, esp. a calf.
3. a preparation of the rennet membrane used esp. in making cheese.
[1400–50; compare Old English gerennan, Old High German gerennen to coagulate]

rennet

A substance containing the enzyme renin, extracted from the stomach lining of calves and used to coagulate milk for making cheese.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.rennet - a substance that curdles milk in making cheese and junket
organic compound - any compound of carbon and another element or a radical
chymosin, rennin - an enzyme that occurs in gastric juice; causes milk to coagulate
Translations
ChymosinLabRennin
juoksute

rennet

[ˈrenɪt] Ncuajo m

rennet

n (Cook) → Lab nt

rennet

[ˈrɛnɪt] ncaglio