Brazil is the largest coffee producer in the world. Each year Brazil exports more than 44 million bags of coffee. Vietnam follows at exporting over 27 million bags each year.
RENNET
rennet
(noun) a substance that curdles milk in making cheese and junket
Source: WordNet® 3.1
Etymology 1
Noun
rennet (countable and uncountable, plural rennets)
An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine.
Coordinate terms
• coagulant
Etymology 2
Noun
rennet (plural rennets)
Alternative form of reinette.
Synonym: renneting
Anagrams
• Tenner, tenner
Source: Wiktionary
Ren"net (rn"nt), n. Etym: [F. rainette, reinette, perhaps fr. raine a tree frog, L. rana, because it is spotted like this kind of frog. Cf. Ranunculus.] (Bot.)
Definition: A name of many different kinds of apples. Cf. Reinette. Mortimer.
Ren"net, n. Etym: [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. . See Run, v.]
Definition: The inner, or mucous, membrance of the fourth stomach of the calf, or other young ruminant; also, an infusion or preparation of it, used for coagulating milk. [Written also runnet.] Cheese rennet. (Bot.) See under Cheese.
– Rennet ferment (Physiol. Chem.), a ferment, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The ferment 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.
Source: Webster’s Unabridged Dictionary 1913 Edition
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