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.
The kits come with the tools you'll need to make your own cheese from scratch: fine mesh, 100 percent cotton cheesecloth; a glass dairy thermometer; non-GMO, vegetarian rennet tablets; non-GMO citric acid; and pure, non-iodized flake salt.
Either she warms the milk and adds rennet, stretching curd to make cheese, while I knead and rise the pizza crust, or I'll craft mozzarella while she slices and roasts eggplant and simmers garden marinara, making ricotta cheese to layer between.
Cows -- in some case, sheep or goats - feed themselves on lush vegetation, they're milked twice daily, that milk is treated with rennet which separates the milk in curds and whey.
To date, commercial rennet comes from four different sources: Animal, plant, microbial, and recombinant rennet.
But little research has been done to compare cultured whey sources to acid or rennet wheys.
Parmesan comes from the Parma region in Italy and cannot contain anything but unpasteurized milk that is less than 20 hours from cow to cheese, rennet and salt.
Fully Loaded is fortified with a double rye whiskey from High West Whiskey in Park City, Utah, along with salt, cheese cultures and vegetarian rennet.