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n.1.(Bot.) Same as 1st Rennet.
References in periodicals archive ?
Regardless of the concentration of fungal rennet and pH of renneting, the pH of the curd was decreasing during ripening period.
It works by binding with the whey protein-casein complexes during renneting to stabilise the curds and deliver a consistently firm, high quality cottage cheese.
The renneting temperature was increased from 31 C to 33.