rennet

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ren·net

 (rĕn′ĭt)
n.
1. An extract made from the inner lining of the fourth stomach of a calf or other young ruminant, used in cheesemaking to curdle milk.
2. A similar enzyme-containing substance obtained from certain other animals, plants, fungi, or bacteria.

[Middle English, probably from Old English *rynet; see rei- in Indo-European roots.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

rennet

(ˈrɛnɪt)
n
1. (Zoology)
a. the membrane lining the fourth stomach (abomasum) of a young calf
b. the stomach of certain other young animals
2. (Biochemistry) a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket
[C15: related to Old English gerinnan to curdle, run]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

ren•net

(ˈrɛn ɪt)

n.
1. the lining membrane of the fourth stomach of a calf or of the stomach of certain other young animals.
2. the rennin-containing substance from the stomach of an unweaned animal, esp. a calf.
3. a preparation of the rennet membrane used esp. in making cheese.
[1400–50; compare Old English gerennan, Old High German gerennen to coagulate]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

rennet

A substance containing the enzyme renin, extracted from the stomach lining of calves and used to coagulate milk for making cheese.
Dictionary of Unfamiliar Words by Diagram Group Copyright © 2008 by Diagram Visual Information Limited
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.rennet - a substance that curdles milk in making cheese and junket
organic compound - any compound of carbon and another element or a radical
chymosin, rennin - an enzyme that occurs in gastric juice; causes milk to coagulate
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
ChymosinLabRennin
juoksute

rennet

[ˈrenɪt] Ncuajo m
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

rennet

n (Cook) → Lab nt
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007

rennet

[ˈrɛnɪt] ncaglio
Collins Italian Dictionary 1st Edition © HarperCollins Publishers 1995
References in classic literature ?
At the moment when Rennet Cousin approached her cell, she showed him so savage a face that he shrank back.
Rennet returned once more to the provost in great embarrassment.
Rennet Cousin went in search of the chest of tools for the night man, under the shed of the Pillar-House.
"Monseigneur," said Rennet, "do you call that a woman?"
Then he bent down to the ear of Rennet Cousin, and said to him in a very low tone,--
Rennet Cousin grasped the young girl by the middle of her body, beneath her beautiful shoulders.
Rennet Cousin paused at the foot of the fatal ladder, with that which he was dragging, and, barely breathing, with so much pity did the thing inspire him, he passed the rope around the lovely neck of the young girl.
There's Chowne's wife ugly enough to turn the milk an' save the rennet, but she'll niver save nothing any other way.
Microbial rennets are those produced by fungi, such as Rhizomucor miehei.
We then have explained about rennets and coagulants - how they are made, standardised and used, and their concerted action in forming the basis of all cheese, the curd.
Either she warms the milk and adds rennet, stretching curd to make cheese, while I knead and rise the pizza crust, or I'll craft mozzarella while she slices and roasts eggplant and simmers garden marinara, making ricotta cheese to layer between.
Rennet, the milk-clotting enzyme used in cheesemaking is obtained from the stomach contents of the unweaned calf.