RENNET • FREE TRANSLATOR.ORG • Definition of Rennet

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noun

Rennet n.

The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant.

An infusion or preparation of the calf stomach lining, used for coagulating milk. The active principle in this coagulating action is the enzyme rennin. (Written also runnet)

Cheese rennet. (Bot.) See under Cheese.

Rennet ferment (Physiol. Chem.), the enzyme rennin, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The enzyme presumably acts by changing the casein of milk from a soluble to an insoluble form.

Rennet stomach (Anat.), the fourth stomach, or abomasum, of ruminants.

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Etymology of 'Rennet'

Collaborative International Dictionary of English 0.48

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"Rennet" Quotes from Famous Books

... veal Scotch collops of veal Veal olives Ragout of a breast of veal Fricando of veal To make a pie of sweetbreads and oysters Mock turtle of calf's head To grill a calf's head To collar a calf's head Calf's heart, a nice dish Calf's feet fricassee To fry calf's feet To prepare rennet To hash a calf's head To bake a calf's head To stuff and roast calf's liver To broil calf's liver Directions for cleaning calf's ...

— The Virginia Housewife • Mary Randolph

... separate 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 ...

— Ontario Teachers' Manuals: Household Management • Ministry of Education

... where calves were offered in idolatry. Consequently the rennet was forbidden, and the cheese made from their rennet ...

— Hebrew Literature

... which, after being scummed as before, had been put into a copper kettle, receives its due quantity of rennet, and is gently warmed, if the season requires it. In about four hours, it becomes a slip. Then the whey begins to separate. A little, of it is taken out. The curd is then thoroughly broken by a machine like a chocolate-mill. A quarter of an ounce of saffron is put to ...

— Memoir, Correspondence, And Miscellanies, From The Papers Of Thomas Jefferson - Volume I • Thomas Jefferson

... produce soluble ferments or enzymes 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

Words linked to "Rennet" : chymosin, organic compound, rennin