rennetˈrɛn ɪt
rennet (n)
English Definitions:
rennet (noun)
a substance that curdles milk in making cheese and junket
rennet (Noun)
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.
rennet (Noun)
A kind of apple.
Rennet
Rennet is a complex of enzymes produced in any mammalian stomach, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid. They are also very important in the stomach of young mammals as they digest their mothers' milk. The active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it, e.g., pepsin and lipase. There are non-animal sources for rennet that are suitable for consumption by vegetarians.
Rennet
Rennet () is a complex set of enzymes produced in the stomachs of ruminant mammals. Chymosin, its key component, is a protease enzyme that curdles the casein in milk. In addition to chymosin, rennet contains other enzymes, such as pepsin and a lipase. Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. Rennet from calves has become less common for this use, to the point that less than 5% of cheese in the United States is made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources.
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