|
|
Definition of Rennet
1. Noun. A substance that curdles milk in making cheese and junket.
Definition of Rennet
1. n. A name of many different kinds of apples. Cf. Reinette.
2. n. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant; also, an infusion or preparation of it, used for coagulating milk.
Definition of Rennet
1. Noun. An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine. ¹
2. Noun. A kind of apple. ¹
¹ Source: wiktionary.com
Definition of Rennet
1. a lining membrane in the stomach of certain young animals [n -S]
Medical Definition of Rennet
1.
Lexicographical Neighbors of Rennet
Literary usage of Rennet
Below you will find example usage of this term as found in modern and/or classical literature:
1. A Dictionary of Applied Chemistry by Thomas Edward Thorpe (1921)
"The condition of the rennet curd, used for making different cheeses, ... If milk
is curdled with rennet without the previous development of acidity, ..."
2. Lectures on the Applications of Chemistry and Geology to Agriculture by James Finlay Weir Johnston (1844)
"When we explain the mode in which rennet acts, you will see that the same skin
may, with good reason, be expected to yield a good rennet, after being salted ..."
3. Biochemical Catalysts in Life and Industry: Proteolytic Enzymes by Jean Effront (1917)
"PRO-rennet. In the mucous membranes of the stomach, rennet is found in two
different states, that of active enzyme or rennet properly so-called, ..."
4. Journal of the American Chemical Society by American Chemical Society (1888)
"The study of the formation of cheese from milk by means of rennet extract has
always been a very inviting one. While the cheese manufacturers endeavored to ..."
5. Diseases of the Stomach by Franz Riegel (1903)
"Normal gastric juice contains rennet and rennet zymogen in addition to pepsin and
... The determination of rennet and of its precursor, rennet zymogen, ..."
6. Rural Affairs by John Jacob Thomas (1873)
"If curd be exposed to the atmosphere for a few days, and then added to milk, it
coagulates it as quickly as rennet, and is often used for this purpose. ..."
7. Household Bacteriology for Students in Domestic Sciences by Estelle Denis Buchanan, Robert Earle Buchanan (1913)
"rennet Curd Cheeses. —- A great variety of cheeses is produced by the action of
rennet upon ... The cheeses produced by the action of rennet may be divided ..."
8. Review of American Chemical Research by Massachusetts Institute of Technology (1903)
"The object of the work reported in this bulletin was to study the pro- teolytic
action of the rennet enzyme as far apart as possible from the other agencies ..."
Other Resources:
