rennet

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ren·net / ˈrenit/ • n. curdled milk from the stomach of an unweaned calf, containing rennin and used in curdling milk for cheese. ∎  any preparation containing rennin, esp. a pudding.

rennet

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rennet Substance used to curdle milk in cheesemaking. Obtained as an extract from the inner lining of the fourth stomach of calves and other young ruminants, rennet is rich in rennin, an enzyme that coaguIates the casein (protein) of milk.

rennet

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rennet Extract of calf stomach; contains the enzyme chymosin (rennin) which clots milk. Used in cheese making and for junket.

rennet

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rennet curdled milk in a calf's stomach, preparation used in curdling milk for cheese. XV. prob. south-eastern repr. of an OE. *rynet (f. *run- RUN) and corr. to (dial.) runnet (XV).