Rennet ferment
Rennet Ren"net, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See {Run}, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster]

2. an infusion or preparation of the calf stomach lining, used for coagulating milk. The active principle in this coagulating action is the enzyme {rennin}. [Written also {runnet}.] [1913 Webster +PJC]

{Cheese rennet}. (Bot.) See under {Cheese}.

{Rennet ferment} (Physiol. Chem.), the enzyme {rennin}, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The enzyme presumably acts by changing the casein of milk from a soluble to an insoluble form.

{Rennet stomach} (Anat.), the fourth stomach, or abomasum, of ruminants. [1913 Webster +PJC]


The Collaborative International Dictionary of English. 2000.

Look at other dictionaries:

  • Rennet — Ren net, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See {Run}, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster] 2. an infusion or preparation of the …   The Collaborative International Dictionary of English

  • Rennet stomach — Rennet Ren net, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See {Run}, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster] 2. an infusion or preparation …   The Collaborative International Dictionary of English

  • Cheese rennet — Rennet Ren net, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See {Run}, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster] 2. an infusion or preparation …   The Collaborative International Dictionary of English

  • runnet — Rennet Ren net, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See {Run}, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster] 2. an infusion or preparation …   The Collaborative International Dictionary of English

  • Cheesemaker — A cheesemaking workshop with goats at Maker Faire 2011. The sign declares, Eat your Zipcode! , in reference to the locavore movement …   Wikipedia

  • Cheese — For other uses, see Cheese (disambiguation). A platter with cheese and garnishes …   Wikipedia

  • Junket (dessert) — Junket is a milk based dessert, made with sweetened milk and rennet, the digestive enzyme which curdles milk. It might best be described as a loose pudding.To make junket, milk (usually with sugar and vanilla added) is heated to approximately… …   Wikipedia

  • Curd — This article is about the dairy product. For the dessert sauce, see Fruit curd. Curd Curds are a dairy product obtained by curdling (coagulating) milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off …   Wikipedia

  • enzyme — en zyme ([e^]n z[imac]m), n. [Pref. en (Gr. en in) + Gr. zy mh leaven.] (Physiol. Chem.) A protein produced by a living organism, capable of catalyzing a chemical reaction. Almost all processes in living organisms require some form of enzyme to… …   The Collaborative International Dictionary of English

  • Mold — This article is about the fungi known as molds. Slime molds and water molds are not fungi and are discussed in separate articles. For other uses, see Mold (disambiguation). Mold growth covering a decaying peach. The frames were taken… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”