rennet

ren·net  (rnt)

n.

1. The inner lining of the fourth stomach of calves and other young ruminants.

2. A dried extract made from the stomach lining of a ruminant, used in cheesemaking to curdle milk.

3. See rennin.

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

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rennet [ˈrɛnɪt]

n

1. (Life Sciences & Allied Applications / Zoology)

a.  the membrane lining the fourth stomach (abomasum) of a young calf

b.  the stomach of certain other young animals

2. (Life Sciences & Allied Applications / Biochemistry) a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket

[related to Old English gerinnan to curdle, run]

Thesaurus

Noun

1.

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

rennet [ˈrenɪt] N → cuajo m

rennet

n (Cook) → Lab nt

rennet [ˈrɛnɪt] n → caglio

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rennet [ˈrɛnɪt] n → caglio