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 ?
rennet Purchase cheesemaking rennet; types intended for custards and desserts are not strong enough.
Milk for Camembert is heated in vats, then it seeded with lactic cultures and rennet is added.
The traditional sources of rennet are not sufficient to meet current demands and the cost of rennet production is high due to a global shortage of calves (Yuan et al.
Full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese and Greek yogurt fluid wheys were manufactured in triplicate.
An enzyme used in cheese production, rennet must be declared on a food label.
Because it was made not from animal rennet, but from plant enzymes.
The raw milk was warmed to 36[degrees]C, and coagulated with microbial rennet for 60 minutes.
Keywords: Milk clotting time, Mucor miehei Rennet, S curve, skim milk, optimization.
Helmed by newcomer Benjamin Rennet along with Vincent Patar and Stephane Aubier, who directed stop-motion toon "A Town Called Panic," the pic looks completely different from "Panic" with its 2D, aquarelle-style graphics, and feels less anarchic and more skewed toward younger auds.
From just a few simple ingredients 6 milk, acids, rennet taken from the stomachs of young, slaughtered calves 6 cheesemakers can create a wide range of cheeses to satisfy every kind of palate.
Rennet (that magic enzyme found in the stomach of ruminants) allows larger and firmer curds to be formed, although acid alone is also used for some cheeses.
Cheese is a food made from the curd of milk coagulated by rennet separated from the whey and pressed into a solid mass.