rennet

(from the article `rennin`) ...milk is retained in the stomach of the young animal. In animals that lack rennin, milk is coagulated by the action of pepsin (q.v.), as is the ... Cheese making is an ancient art formerly used on farms to convert surplus milk into a food that could be stored without refrigeration. Rennet, an ... ...rati...
Found on http://www.britannica.com/eb/a-z/r/33

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 pepsin) from the fourth stomach of the milk-fed ca....
Found on http://whatscookingamerica.net/Glossary/R.htm

rennet

[n] - a substance that curdles milk in making cheese and junket
Found on http://www.webdictionary.co.uk/definition.php?query=rennet

Rennet

• (n.) A name of many different kinds of apples. Cf. Reinette. • (v.) 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.
Found on http://thinkexist.com/dictionary/meaning/rennet/

rennet

<zoology> The inner lining of the fourth stomach of the calf of a ruminant (such as a cow). It is used to make cheese because it produces the enzyme rennin. ... (09 Oct 1997) ...
Found on http://www.encyclo.co.uk/local/20973

rennet

noun a substance that curdles milk in making cheese and junket
Found on https://www.encyclo.co.uk/local/20974

Rennet

Ren'net noun [ French rainette , reinette , perhaps from raine a tree frog, Latin rana , because it is spotted like this kind of frog. Confer Ranunculus .] (Botany) A name of many different kinds of apples. Confer Reinette . Mortimer.
Found on http://www.encyclo.co.uk/webster/R/51

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-derived, and GMO varieties represent the majority o...
Found on www.artisanalcheese.com

Rennet

A substance obtained from the stomach linings of young calves which contains a coagulating enzyme.
Found on http://www.e-cookbooks.net/cheese.htm

Rennet

A substance used for making junket by coagulating milk obtained from the stomach of a suckling calf. Rennet is also available from fungal or bacterial origin. Rennet for domestic purposes can be purchased from a supermarket.
Found on http://www.encyclo.co.uk/local/21220

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 on http://www.encyclo.co.uk/local/21502

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 on http://www.eatwisconsincheese.com/cheese/Glossary.xhtml?fc=R

Rennet

An extract from the stomach of lambs and calves used in cheese making to coagulate milk. There are also rennet's obtained from vegetables such as cardoons.
Found on http://www.encyclo.co.uk/local/22282

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 on http://www.talktalk.co.uk/reference/encyclopaedia/hutchinson/m0024585.html

Rennet

Rennet is a preparation of the lining membrane of the true stomach of the calf, or a goat or sheep &c. which yields an enzyme capable of causing the coagulation of casein, and is used in the manufacture of some cheese.
Found on http://www.probertencyclopaedia.com/browse/QR.HTM

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 on http://www.infoplease.com/ce6/sci/A0841533.html

rennet

Type: Term Pronunciation: ren′ĕt Synonyms: chymosin
Found on http://www.medilexicon.com/medicaldictionary.php?t=77406
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