10. 
    Rennet
    Rennet (t) is a complex of enzymes produced in any mammalian stomach to digest the mother`s milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (w...
    Found op http://en.wikipedia.org/wiki/Rennet
    
    
11. 
    rennet
    rennet, substance containing rennin, an enzyme having the property of clotting, or curdling, milk. It is used in the making of cheese 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-...
    Found op http://www.infoplease.com/ce6/sci/A0841533.html
    
    
12. 
    rennet
    Type: Term Pronunciation: ren′ĕt Synonyms: chymosin
    Found op http://www.medilexicon.com/medicaldictionary.php?t=77406
    
    
13. 
    rennet
    Extract, traditionally obtained from a calf's stomach, that contains the enzyme rennin, used to coagulate milk in the cheesemaking process. The enzyme can now be chemically produced
    Found op http://www.talktalk.co.uk/reference/encyclopaedia/hutchinson/m0024585.html
    
    
14. 
    Rennet
    A substance obtained from the stomach linings of young calves which contains a coagulating enzyme.
    Found op http://www.e-cookbooks.net/cheese.htm
    
    
15. 
    rennet
    A plant or animal derived substance that contains the enzyme rennin. Rennet is crucial to the coagulation of milk in the cheesemaking process. Traditionally, rennet was derived from the lining of the fourth stomach of an unweaned ruminant animal (e.g. a calf, kid, or lamb). Today, microbial, plant-d...
    Found op www.artisanalcheese.com
    
    
16. 
    rennet
    (ren-et) - A natural enzyme obtained from the stomach of young cows. It is used to curdle milk when making cheese. The need to coagulate milk has been well recognized since Roman times, and this can be achieved by the selective use of certain plants or by extracting the enzyme rennet (chymosin and p...
    Found op http://whatscookingamerica.net/Glossary/R.htm
    
    
17. 
    Rennet
    An enzyme used to coagulate milk. Technically rennet refers to an enzyme derived from the stomach lining of an unweaned calf, sheep, or goat There are also "vegetarian" rennets of microbial origin (derived from mold or yeast), and vegetable rennet derived from the cardoon plant.
    Found op http://www.murrayscheese.com/edu_glossary.html
    
    
18. 
    Rennet
    An extract from the membranes of calves' stomachs that contains rennin, an enzyme that aids in coagulating milk or separating curds from whey. Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria.
    Found op http://www.eatwisconsincheese.com/cheese/Glossary.xhtml?fc=R
    
    
19. 
    rennet
    1) Cheese-maker's extract 2) Curdling agent 3) Junket ingredient 4) Milk curdler 5) Milk curdling agent 6) Organic compound
    Found op http://www.mijnwoordenboek.nl/EN/crossword-dictionary/rennet/1
    
    

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