"Rennet" Quotes from Famous Books
 ... product of the dairy industry is cheese, and in connection with this product the dairyman is even more dependent upon bacteria than he is in the production of butter. In the manufacture of cheese the casein of the milk is separated from the other products by the use of rennet, and is collected in large masses and pressed, forming the fresh cheese. This cheese is then set aside for several weeks, and sometimes for months, to undergo a process that is known as ripening. During the ripening there are developed in the cheese the peculiar ...
— The Story Of Germ Life • H. W. Conn
... half dead, into the corner of the cellar, and had placed herself once more at the window with both hands resting on the angle of the sill like two claws. In this attitude she was seen to cast upon all those soldiers her glance which had become wild and frantic once more. At the moment when Rennet Cousin approached her cell, she showed him so savage a face that ...
— Notre-Dame de Paris - The Hunchback of Notre Dame • Victor Hugo
... from the water. Get the names curd and whey. Tell them how the cheesemaker separates sweet milk into curd and whey. If advisable, let them do it, but in any case show them some sweet milk separated by rennet. Examine the sweet whey. It tastes sweet, denoting the presence ...
— Ontario Teachers' Manuals: Household Management • Ministry of Education
... redissolves in an excess of the same acid, but it has become dead and has no more action on the starch. The alkalies do not form any precipitate, but they kill the cerealine as if it had been precipitated The neutral rennet does not make any precipitate in a solution of cerealine—5 centigrammes of dry cerealine transform in twenty-five minutes 10 grammes of starch, reduced to a paste by 100 grammes of water at 113 deg. Fah. It will be seen that cerealine has a grand analogy with albumen and legumine, but ...
— Scientific American Supplement No. 275 • Various
... after they had conquered the Carthaginians and put down their authority, perished miserably, miserable wretches that they were. For no doubt the deity makes use of some wicked men, as executioners, to punish others, and so I think he crushes as it were most tyrants. For as the gall of the hyena and rennet of the seal, both nasty beasts in all other respects, are useful in certain diseases, so when some need sharp correction, the deity casts upon them the implacable fury of some tyrant, or the savage ferocity of some prince, ...
— Plutarch's Morals • Plutarch
... this practice was extensively adopted. Cheddar cheese much resembles Parmesan. It has a very agreeable taste and flavour, and has a spongy appearance. Brickbat cheese has nothing remarkable except its form. It is made by turning with rennet a mixture of cream and new milk. The curd is put into a wooden vessel the shape of a brick, and is then pressed and dried in the usual way. Dunlop cheese has a peculiarly mild and rich taste: the best is made entirely from new milk. New cheese (as it is ...
— The Book of Household Management • Mrs. Isabella Beeton
... A village where calves were offered in idolatry. Consequently the rennet was forbidden, and the cheese made from their rennet ...
— Hebrew Literature
... golden rennet. Cherries (Morella), damsons, figs, filberts. Grapes: Muscadine, Frontignac, red and black Hamburgh, Malmsey. Hazel nuts, walnuts, medlars, peaches. Pears: Bergamot, brown beurre. Pineapples, plums, quinces, ...
— Enquire Within Upon Everything - The Great Victorian Domestic Standby • Anonymous
... boiled, carefully peel them and beat them to a smooth paste in a mortar with a wooden pestle. To make the commonest cheese, put five pounds of potato paste into a cheese-tub with one pound of milk and rennet; add a sufficient quantity of salt, together with caraways and cumin seed sufficient to impart a good flavour. Knead all these ingredients well together, cover up and allow them to stand three or four days in winter, two to three in summer. At the end ...
— Cassell's Vegetarian Cookery - A Manual Of Cheap And Wholesome Diet • A. G. Payne
... indebted for the suggestion, are as follows: 'One-third of a pint of new milk is allowed to stand until the cream has settled; the latter is removed, and to the blue milk thus obtained about a square inch of rennet is to be added, and the milk vessel placed in warm water.' (I may add that the artificial rennet sold by most chemists may be substituted for the other.) 'In about five minutes the rennet, which may again be repeatedly used, being removed, the whey ...
— The Mother's Manual of Children's Diseases • Charles West, M.D.
... the same meaning, being derived from the Greek verb, apairo, to lay hold of. The generic term, Galium, comes from the Greek word gala, milk, which the herb was formerly employed to curdle, instead of rennet. ...
— Herbal Simples Approved for Modern Uses of Cure • William Thomas Fernie
... THE RENNET, OR FOURTH STOMACH.—This disease occasionally occurs in calves and is usually caused by a blow from a cow's horn on the right flank of the calf. After such an accident a swelling forms on the right flank near the last rib. This swelling may be neither hot nor painful, even at first, and is soft ...
— Special Report on Diseases of Cattle • U.S. Department of Agriculture
... during the course of their growth, as evidenced by the liquefaction of gelatine, the clotting of milk, etc. These ferments may belong to either of the following well-recognised classes: proteolytic, diastatic, invertin, rennet. ...
— The Elements of Bacteriological Technique • John William Henry Eyre |
