rennet


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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
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 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.

rennet

[′ren·ət]
(vertebrate zoology)
The lining of the stomach of certain animals, especially the fourth stomach in ruminants.

rennet

1. 
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
References in periodicals archive ?
SACLA green pesto, Cirio pesto sauce and other brands are made with real parmesan, which like the now-scrapped Mars Bars contains rennet from calves' stomachs.
Rennet. A bare-chested man sat up in bed eating lunch, leaning a protuberant abdomen into the hospital tray.
Rennet, you see, is critical to the cheese-making process.
In these works, made using a new high-resolution printing process, Rennet rigorously tests the possibilities of digital manipulation.
But Rennet did his work well, and NCR went out of its way to make sure all sides were represented.
"Where do you keep your rennet?" I asked, after judiciously waiting for a break in "Days of Our Lives," or "John's Other Wife's Other John," or whatever.
After the rennet separates milk into curds and whey, various procedures are used to turn it into different kinds of cheese.
deep frozen concentrated starter starter for the production of cottage cheese by acid rennet method 1000 pcs.
Since the beginning of the year, price increases have been recorded for sugar - by 20.9 percent, rennet cheese - 10.6 percent, canned milk - 9.4 percent, horse meat - 8.5 percent, butter - 7.4 percent, fermented milk products - 6.2 percent, pork and sausages - 5.8 percent, beef - 5.3 percent and lamb - 5.1 percent.
Instead, add a little rennet along with the starter to help firm the yogurt.
A spat with a customer on Twitter who questioned why rennet, an animal by-product from the stomach of a young calf, was present in their veggie burger resulted in my eyebrows being raised slightly.
Previous work has established the flavor and flavor stability differences between Cheddar and Mozzarella wheys, but little research has compared cultured whey sources to acid or rennet wheys.