rennet


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chy·mo·sin

(kī'mō-sin),
An aspartic proteinase structurally homologous with pepsin, formed from prochymosin; the milk-curdling enzyme obtained from the glandular layer of the stomach of the calf. Acts on a single peptide bond (-Phe-Met-) in κ-casein.
Synonym(s): chymase, pexin, rennase, rennet, rennin

rennet

(rĕn′ĭt)
n.
1. An extract made from the inner lining of the fourth stomach of a calf or other young ruminant, used in cheesemaking to curdle milk.
2. A similar enzyme-containing substance obtained from certain other animals, plants, fungi, or bacteria.

rennet

(rĕn′ĕt) [ME.]
1. The lining of the fourth stomach of a calf.
2. A fluid containing rennin (chymosin), a coagulating enzyme, used for making junket or cheese.

rennet

extract of the abomasal mucosa of the unweaned calf used in curdling milk in the preparation of cheese.
References in periodicals archive ?
Dissolve citric acid or lemon juice in one and rennet in the other.
As before, milk is heated and rennet added to coagulate it.
Rennet can be divided into three types: prochymosin A, B, and C.
The increases were greatest in Cheddar, then fat-free Cheddar, then acid and rennet wheys.
Many Jews who pay attention to kashrut--for example, the rabbis of the Conservative Rabbinical Assembly--believe that if the hard cheese is made from these rennet substitutes, the problem of eating "non-Jewish cheese" simply goes away.
Highest content of dry matter was attributed to treatment which made from 2% fungal rennet at 90 days of ripening.
Mucor miehei rennet is the most thermostable enzyme of Mucor miehei at acidic pH.
After the rennet is added, the curds come together and are then cut and strained from the whey.
Typically, the milk is acidified and addition of the enzyme rennet causes coagulation.
All of the animal welfare issues that have come to light with respect to veal production apply to cheeses made with calf rennet because rennet and veal are two sides of the same industry.
Heler had previously moved to using vegetarian rennet for all its cheeses - necessary to its becoming halal.
There's a huge variety of cheese made in non-Muslim countries that have animal rennet.