Definitions for: Rennet


[n] a substance that curdles milk in making cheese and junket



Webster (1913) Definition: Ren"net (r?n"n?t), n. [F. rainette, reinette, perhaps
fr. raine a tree frog, L. rana, because it is spotted like
this kind of frog. Cf. Ranunculus.] (Bot.)
A name of many different kinds of apples. Cf. Reinette.
--Mortimer.


Ren"net, n. [AS. rinnan, rennan, to run, cf. gerinnan
to curdle, coagulate. [root]11. See Run, v.]
The inner, or mucous, membrane 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.

See Also: chymosin, organic compound, rennin

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