| 释义 |
▪ I. rennet, n.1|ˈrɛnɪt|
Also 5 renniet, 6 rennette, rennit, 6–7 renet; see also runnet.
[f. renne, obs. form of run v., or perh. repr. an OE. *rynet: cf. rendles, earning3, and G. renne.]
1. A mass of curdled milk found in the stomach of an unweaned calf or other animal, used for curdling milk in making cheese, etc.; also, a preparation of the inner membrane of the stomach used for this or other purposes.
14..Lat. & Eng. Voc. in Wr.-Wülcker 591/19 Lactis, rennet, or rennynge. 1477Norton Ord. Alch. v. in Ashm. (1652) 79 Milk, & also Blood, And Renniet which for Cheese is good. c1550Lloyd Treas. Health D iij, The rennet of an hare..healith the faulyng Euell. 1562J. Heywood Prov. & Epigr. (1867) 118 It [cheese] is to strong of the rennet, saith hee. 1575Turberv. Faulconrie 352 Take little sucking whelpes and feede your hawke with the flesh of them stieped in the milk or renet whiche you shall find in the mawes of them. 1620Venner Via Recta v. 88 That it bee not tart of the rennet, is far wholsomer. 1676Hobbes Iliad (1677) 82 As quickly as the milk is turn'd to curd, When with a proper rennet it is mixt. 1727–38Chambers Cycl. s.v. Cheese, Cheese..being a preparation of milk curdled by means of rennet, and afterwards dried, and hardened. 1797Encycl. Brit. (ed. 3) IV. 369/2 No people take less pains with the rennet than the Cheshire farmers. 1845Todd & Bowman Phys. Anat. I. 39 Caseine is coagulated very perfectly by the action of rennet aided by heat. 1875H. C. Wood Therap. (1879) 607 It is customary to place the dried viscus in wine, and to call the liquid thus formed, as well as the prepared stomach, rennet.
fig.1651Charleton Ephes. & Cimm. Matrons ii. (1668) 14 The Bawd, who was the very Renet of Concupiscence.
2. Anything used to curdle milk, esp. the plant Galium verum, Lady's Bedstraw (cf. cheese-rennet).
1577B. Googe Heresbach's Husb. ii. 109 b, In the Figge tree it [the sap] is milkie, Whiche serueth as a rennet for Cheese. 1578Lyte Dodoens 540 The herbe [Gallion] may serue for Rennet to make Cheese. 1678Salmon Pharm. Lond. 59 Gallium..is used for Rennet or Runnet to make cheese with. 1750Ellis Mod. Husb. III. i. vii. 110 The Cliver, or Rennet or Curd-wort,..is also pernicious in curdling Milk in the Cow's Bag. 1851C. A. Johns Flowers of Field I. 304 The Highlanders use the roots..and the rest of the plant [Galium verum] as rennet to curdle milk. 1889N. & Q. 7th Ser. VIII. 231/2 It is likely enough that Galium..is still used as rennet in some neighbourhoods.
3. attrib., as rennet ferment, rennet gland; rennet-bag, the stomach of a calf used as rennet; rennet stomach, the fourth stomach of a ruminant; rennet whey (see quot.); rennet wort, the plant Galium aparine.
1611Cotgr., Mulette,..the maw of a Calfe; which being dressed is called the *Renet-bag. 1727Bradley Country Housewife (1728) 84 Cheese..may be strengthned, by putting..Spice into the Rennet Bag, as Pepper. 1797Encycl. Brit. (ed. 3) IV. 369/2 The vell, maw, rennet-bag (or by whatever name it is called).
1897Allbutt's Syst. Med. III. 295 The *rennet ferment is the most constant of all the active constituents of the gastric juice.
1872Thudichum Chem. Phys. 10 The many little *rennet glands situated in the walls of the stomach secrete a liquid termed the gastric juice.
1889tr. Claus' Zool., Mollusca to Man 317 The food enters the fourth stomach..the longitudinally folded *rennet stomach or abomasum.
1855Ogilvie Suppl., *Rennet-whey, the serous part of milk, separated from the caseous, by means of rennet. It is used in pharmacy.
1727Bradley Country Housewife (1728) 76 To make an artificial Rennet..that is, to boil the Cliver, or as some call it Goose⁓grass, or others *Rennet-Wort, in Water.
▪ II. rennet, n.2|ˈrɛnɪt|
Forms: 6, 8 runnet, 6–8 renate, 7 renat, 7– rennet, (8 ren(n)ette, 9 rennett).
[ad. F. reinette (see reinette), app. f. reine queen (cf. queen n. 9 c), but sometimes written rainette as if f. raine frog, in allusion to the spots which appear on some varieties. Hence also Du. renet, G. and Da. renette, Sw. renett. The obs. Eng. form renate was by some writers explained as from L. renātus.]
One of a large class of dessert apples of French origin, of which the most esteemed varieties are round or flattish in shape, small or medium sized, firm fleshed, and good for keeping; † also formerly applied to a pippin grafted on a pippin-stock (quots. 1612–42).
a1568R. Ascham Scholem. i. (Arb.) 36 A childe will chose a sweeting..and refuse a Runnet, because it is than grene, hard, and sowre. 1570–6Lambarde Peramb. Kent (1826) 223 The sweet Cherry, the temperate Pipyn, and the golden Renate. 1612Drayton Poly-olb. xviii. 677 The Renat, which though first it from Pippin came, Growne through his pureness nice, assumes that curious name. 1642Fuller Holy & Prof. St. ii. xxiv. 149 When a Pepin is planted on a Pepin-stock, the fruit growing thence is called a Renate, a most delicious apple. 1688R. Holme Armoury ii. 48/1 The Rennet is a fine lasting Apple,..the Lincoln Rennet is reputed best. 1707Mortimer Husb. (1721) II. 264 The Golden Runnet is the most certainest Bearer of any Apple I have met with. 1767Abercrombie Ev. Man his own Gard. (1803) 671 English rennet,..Tender rennet,..Spanish rennet [etc.]. 1825Hone Every-day Bk. I. 908 The true ‘golden rennet’ can only be heard of at great fruiterers. 1843J. Smith Forest Trees 156, I may observe that all the rennetts are highly flavoured.
attrib.1712tr. Pomet's Hist. Drugs I. 143 A Fruit of the Size of our Rennet Apple.
▪ III. † ˈrennet, n.3 Obs. rare—1.
[ad. F. rénette, rainette (1690).]
A farrier's tool, used for probing the hoof of a horse.
1725Bradley Fam. Dict. s.v. Retracts, Then with your Rennet search the Hole, penetrating to the end of it, where the Nail was rivetted to the Hoof.
▪ IV. † ˈrennet, v. Obs. rare.
[f. rennet n.1]
trans. To curdle (milk) with rennet; to supply with rennet.
c1624Chapman Batrachom. 59 Nor Cheesecakes,..Lyurings, (white-skind as ladies:) nor the straines Of prest milke, renneted. 1648Herrick Hesper., To his Book, Come thou not neere those men, who are like Bread O're-leven'd; or like Cheese o're-rennetted. |