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rennet
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The Salt of the World?
- Rennet - n. - A name of many different kinds of apples. Cf. Reinette.
- Rennet - 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.
- Renneted - a. - Provided or treated with rennet.
- Renneting - n. - Same as 1st Rennet.
- Cheeselep - n. - A bag in which rennet is kept.
- Steep - n. - A rennet bag.
- Manyplies - n. - The third division, or that between the reticulum, or honeycomb stomach, and the abomasum, or rennet stomach, in the stomach of ruminants; the omasum; the psalterium. So called from the numerous folds in its mucous membrane. See Illust of Ruminant.
- Curdle - v. i. - To change into curd; to coagulate; as, rennet causes milk to curdle.
- Coagulate - v. t. - To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates milk; heat coagulates the white of an egg.
- Yearnings - n. pl. - The maws, or stomachs, of young calves, used as a rennet for curdling milk.
- Enzyme - n. - An unorganized or unformed ferment, in distinction from an organized or living ferment; a soluble, or chemical, ferment. Ptyalin, pepsin, diastase, and rennet are good examples of enzymes.