rennet


Also found in: Dictionary, Thesaurus, Encyclopedia, Wikipedia.

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.
References in periodicals archive ?
Rennet. But because he was morbidly obese, I had already consigned him to the pathway of cardiac disease before I ever met him.
In the stomach, the acidic environment is created by cells that secrete hydrochloric acid, whereas in cheese-making a bacterial starter culture that converts lactose into lactic acid is added before the rennet. Bovine pepsin is not quite as suitable because it has a more general protease activity, snipping caseins in a variety of ways.
Further research disclosed that rennet pertains to nothing less than the "extract from calves' stomachs." Less dedicated cheese greenhorns might have quit the project right there.
Mix 1 drop of rennet with 3 tablespoons of water, and add 1 tablespoon of this mixture to 1 quart of warm milk (about 100 degrees Fahrenheit).
First, the researchers produced in triplicate full-fat and fat-free Cheddar, rennet and acid casein, cottage cheese and Greek yogurt fluid wheys.
Once these have mixed into the milk sufficiently, rennet is added, which helps the protein in the milk to form into curd.
ANSWERS: 1 Rennet; 2 Massachusetts; 3 The retina; 4 The Philippines; 5 The Duke of Edinburgh; 6 Asia; 7 Take That; 8 Peasants at work; 9 Detective Chief Inspector Alan Banks; 10 St Andrews.
2 tablespoons diluted rennet (Dilution is 3 drops liquid rennet into 1/3 cup of cool water.) Warm the milk to 80[degrees]F.
When mixture cools to 80 degrees, about 30 minutes, mix in calf rennet. Hold temperature between 70[degrees] and 79[degrees] for 14 to 18 hours while mixture coagulates.
One time, a representative told us that animal rennet was used to make the cheese.
Rennet, the milk-clotting enzyme used in cheesemaking is obtained from the stomach contents of the unweaned calf.