Found 1 items, similar to Cheese rennet.
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Definition: Cheese rennet
, n. [AS. rinnan, rennan, to run, cf. gerinnan
to curdle, coagulate. [root]11. See Run
1. The inner, or mucous, membrane of the fourth stomach of
the calf, or other young ruminant.
2. an infusion or preparation of the calf stomach lining,
used for coagulating milk. The active principle in this
coagulating action is the enzyme rennin
. [Written also
[1913 Webster +PJC]
. (Bot.) See under Cheese
(Physiol. Chem.), the enzyme rennin
present in rennet and in variable quantity in the gastric
juice of most animals, which has the power of curdling
milk. The enzyme presumably acts by changing the casein of
milk from a soluble to an insoluble form.
(Anat.), the fourth stomach, or abomasum, of
[1913 Webster +PJC]
(ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L.
caseus, LL. casius. Cf. Casein
1. The curd of milk, coagulated usually with rennet,
separated from the whey, and pressed into a solid mass in
a hoop or mold.
2. A mass of pomace, or ground apples, pressed together in
the form of a cheese.
3. The flat, circular, mucilaginous fruit of the dwarf mallow
4. A low courtesy; -- so called on account of the cheese form
assumed by a woman's dress when she stoops after extending
the skirts by a rapid gyration. --De Quincey. --Thackeray.
, a cake made of or filled with, a composition
of soft curds, sugar, and butter. --Prior.
(Zo["o]l.), a black dipterous insect (Piophila casei
) of which the larv[ae] or maggots, called skippers
or hoppers, live in cheese.
(Zo["o]l.), a minute mite (Tryoglyhus siro
in cheese and other articles of food.
, a press used in making cheese, to separate
the whey from the curd, and to press the curd into a mold.
(Bot.), a plant of the Madder family (Golium verum
, or yellow bedstraw
), sometimes used to coagulate
milk. The roots are used as a substitute for madder.
, a vat or tub in which the curd is formed and
cut or broken, in cheese making.