| 释义 |
rennet
ren·net R0152300 (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.
[Middle English, probably from Old English *rynet; see rei- in Indo-European roots.]rennet (ˈrɛnɪt) n1. (Zoology) a. the membrane lining the fourth stomach (abomasum) of a young calfb. the stomach of certain other young animals2. (Biochemistry) a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket[C15: related to Old English gerinnan to curdle, run]ren•net (ˈrɛn ɪt)
n. 1. the lining membrane of the fourth stomach of a calf or of the stomach of certain other young animals. 2. the rennin-containing substance from the stomach of an unweaned animal, esp. a calf. 3. a preparation of the rennet membrane used esp. in making cheese. [1400–50; compare Old English gerennan, Old High German gerennen to coagulate] rennetA substance containing the enzyme renin, extracted from the stomach lining of calves and used to coagulate milk for making cheese.Thesaurus| Noun | 1. | rennet - a substance that curdles milk in making cheese and junketorganic compound - any compound of carbon and another element or a radicalchymosin, rennin - an enzyme that occurs in gastric juice; causes milk to coagulate |
Translations
rennet
rennet, substance containing rennin, an enzyme having the property of clotting, or curdling, milk. It is used in the making of cheesecheese,
food known from ancient times and consisting of the curd of milk separated from the whey. The Production of Cheese
The milk of various animals has been used in the making of cheese: the milk of mares and goats by the ancient Greeks, camel's milk by the
..... Click the link for more information. and junket. Rennet is obtained from the stomachs of young mammals living on milk, especially from the inner lining of the fourth, or true, stomach (abomasum) of milk-fed calves. The preparation of rennet was formerly a part of the domestic function of making cheese; the inner membrane was kept in salt, dried, and, when rennet was needed, soaked in water. Now extract of rennet is made and sold commercially. It is usually prepared by soaking the tissues in warm, slightly salted water and straining and preserving the resulting liquid. Heat interferes with the action of rennet.rennet[′ren·ət] (vertebrate zoology) The lining of the stomach of certain animals, especially the fourth stomach in ruminants. rennet1. a. the membrane lining the fourth stomach (abomasum) of a young calf b. the stomach of certain other young animals 2. a substance, containing the enzyme rennin, prepared esp from the stomachs of calves and used for curdling milk in making cheese and junket rennet
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, renninrennet (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. rennet
Words related to rennetnoun a substance that curdles milk in making cheese and junketRelated Words- organic compound
- chymosin
- rennin
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