rennet

listen to the pronunciation of rennet
English - Turkish
maya
peynir mayası
{i} dayanıklı bir tür elma
(Tıp) Buzağının işkembesinden yapılan peynirmayası
{i} buzağının işkembesinden yapılan peynir mayası
English - English
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
{n} an apple, the juice of a calf's maw
Cf
The lining of a calf's stomach which makes milk coagulate
Reinette
An extract from the stomach of lambs and calves used in cheese making to coagulate milk There are also rennets obtained from vegetables such as cardoons
a substance that curdles milk in making cheese and junket
A natural enzyme obtained from the stomach of young cows It is used to curdle milk when making cheese The need to coagulate milk has been well recognised since Roman times, and this can be achieved by the selective use of certain plants or by extracting the enzyme rennet (chymosin and pepsin) from the fourth stomach of the milk-fed calf
{i} substance made from the lining membrane of a calf's stomach (used in the production of dairy goods, such as cheese)
A name of many different kinds of apples
a substance used for making milk thicker in order to make cheese (From an unrecorded ren , from gerennan)
(ren-et) - A natural enzyme obtained from the stomach of young cows It is used to curdle milk when making cheese The need to coagulate milk has been well recognized since Roman times, and this can be achieved by the selective use of certain plants or by extracting the enzyme rennet (chymosin and pepsin) from the fourth stomach of the milk-fed calf
A substance obtained from the stomach linings of young calves which contains a coagulating enzyme
An extract from the stomachs of calves and lambs which contains the enzyme rennin, which is used to curdle milk in foods such as cheese and junket
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
An extract from the fourth stomach of lambs and calves used in cheese making to coagulate milk or in making junket pudding There are also rennets obtained from vegetables such as cardoons
An extract from the membranes of calves' stomachs which contains rennin, an enzyme that aids in coagulating milk or separating curds from whey Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria
read

Related Terms

rennet stomach
The fourth stomach of a ruminant, the abomasum
rennet

    Hyphenation

    ren·net

    Turkish pronunciation

    renıt

    Pronunciation

    /ˈrenət/ /ˈrɛnət/

    Etymology

    [ 're-n&t ] (noun.) 15th century. Middle English, from Middle English rennen to cause to coagulate, from Old English gerennan, from ge- together + Old English rennan to cause to run; akin to Old High German rennen to cause to run, Old English rinnan to run; more at CO-, RUN.
Favorites
More...
Clear