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
References in classic literature ?
At the moment when Rennet Cousin approached her cell, she showed him so savage a face that he shrank back.
Monseigneur," said Rennet, "do you call that a woman?
Then he bent down to the ear of Rennet Cousin, and said to him in a very low tone,--
Then Rennet Cousin dragged the young girl outside the cell, and the mother after her.
There's Chowne's wife ugly enough to turn the milk an' save the rennet, but she'll niver save nothing any other way.
Good rennets can be found online or in brewing supply stores, and tablets work just as well as liquid.
Dessert rennets like Junket are not strong enough; always use cheese rennet, which is sold with other cheesemaking supplies.
Microbial rennets are those produced by fungi, such as Rhizomucor miehei.
It is not, strictly speaking, like the microbial rennets described above, although it also is produced by a fermentation process.
We then have explained about rennets and coagulants - how they are made, standardised and used, and their concerted action in forming the basis of all cheese, the curd.
Because of the difficulty with acquiring sufficient quantity of rennet for the cheese industry, especially the incidence of mad cow disease, other sources for the enzyme have been sought for many years (Arima et al.