| 释义 |
▪ I. † ˈrenneting, n. Obs. rare.
Also 8 rennetting.
[f. rennet n.2 + -ing3; cf. queening n., and Flem. renetting (De Bo).]
= rennet n.2
1707Mortimer Husb. 595 Ripe pulpy Apples, as Pippins, Rennetings, &c. that are of a syrupy tenacious nature. Ibid. Kalendar Jan., Winter Queenings,..Rennetting.
▪ II. renneting, vbl. n. Cheese-making.|ˈrɛnɪtɪŋ|
[f. rennet n.1 + -ing1.]
The action or process of adding rennet in order to curdle milk. Also attrib.
1894J. Oliver Milk, Cheese & Butter xi. 172 If no other heating than to obtain renneting temperature, this commenced as soon as last milk has arrived. 1917Walker-Tisdale & Woodnutt Pract. Cheesemaking xiii. 108 Renneting. Having ripened the milk and regulated it to the renneting temperature, the rennet is added. 1932R. H. Leitch Cheddar Cheese-Making vii. 41 The standard temperature of renneting Cheddar cheese is 86 degrees Fahrenheit; under average conditions there is no advantage in a higher renneting temperature. 1937Harvey & Hill Milk Products iv. 200 Renneting is carried out at a temperature of 80°–91° F. 1950J. G. Davis Dict. Dairying 100 Renneting. When the correct acidity has been reached rennet is added at the rate of about 1 ml. per gal. of milk... The renneting acidity is one of the crucial points in cheese⁓making. 1976― Cheese III. xxi. 498 There are four crucial stages in cheesemaking. These are the acidity at renneting, the stage of pitching, the point at which the whey is removed from the curd, and the time of milling, salting and putting to press. |