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rennet,substance containing rennin, an enzyme having the property of clotting, or curdling, milk. It is used in the making of cheesecheese,
food known from ancient times and consisting of the curd of milk separated from the whey. The Production of Cheese
The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the
..... Click the link for more information. and junket. Rennet is obtained from the stomachs of young mammals living on milk, especially from the inner lining of the fourth, or true, stomach (abomasum) of milk-fed calves. The preparation of rennet was formerly a part of the domestic function of making cheese; the inner membrane was kept in salt, dried, and, when rennet was needed, soaked in water. Now extract of rennet is made and sold commercially. It is usually prepared by soaking the tissues in warm, slightly salted water and straining and preserving the resulting liquid. Heat interferes with the action of rennet.
The lining of the stomach of certain animals, especially the fourth stomach in ruminants.
a. the membrane lining the fourth stomach (abomasum) of a young calf
b. the stomach of certain other young animals
2. a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket