RENNET

rennet

(noun) a substance that curdles milk in making cheese and junket

Source: WordNet® 3.1

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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

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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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