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rennet    音标拼音: [r'ɛnət]
a. 牛犊胃内膜;其凝乳;苹果一种

牛犊胃内膜;其凝乳;苹果一种

rennet
n 1: a substance that curdles milk in making cheese and junket

Rennet \Ren"net\ (r?n"n?t), n. [F. rainette, reinette, perhaps
fr. raine a tree frog, L. rana, because it is spotted like
this kind of frog. Cf. {Ranunculus}.] (Bot.)
A name of many different kinds of apples. Cf. {Reinette}.
--Mortimer.
[1913 Webster]


Rennet \Ren"net\, n. [AS. rinnan, rennan, to run, cf. gerinnan
to curdle, coagulate. [root]11. See {Run}, v.]
1. The inner, or mucous, membrane of the fourth stomach of
the calf, or other young ruminant.
[1913 Webster]

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
{runnet}.]
[1913 Webster PJC]

{Cheese rennet}. (Bot.) See under {Cheese}.

{Rennet ferment} (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.

{Rennet stomach} (Anat.), the fourth stomach, or abomasum, of
ruminants.
[1913 Webster PJC]


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  • Rennet - Dosage Rate For Rennet Coagulated Cheese Making
    Rennet - Dosage Rate For Rennet Coagulated Cheese Making I got a pint of the vegetable rennet,I subscribe to the school of thought that it's better to have too much than to not have enough I'm gonna try the veal rennet after I use that up,which apparently is gonna take a while! Is there a difference in the taste of the cheese if you use the vegetable,rather than the natural?
  • Rennet - Animal Vs Microbial Vs Fermentation? - Forum
    Rennet - Animal Vs Microbial Vs Fermentation? Hi Bion I built some info on rennet here, I need to do a better job There is a very good info page on Wikipedia here on your question Also there is some stuff in our library I believe from what I've read that the animal based rennet is the stronger of the two Zenith1 has listed some excellent online stores, our full list of stores is here If
  • Expired rennet tablets - increase dose? - CheeseForum. org
    Expired rennet tablets - increase dose? If it were me, I'd ditch them and get fresh ones The cheese making process is so lengthy, and with the time and cost involved, I wouldn't want to risk a failed batch based on old ingredients And how would you know how much to increase the dose by, if at all? (Right now I actually have some expired cultures stored in a freezer that I am going to throw
  • Rennet - Impact On Lactic Acid Coagulation Acidity
    Rennet doesn't have much if any effect on bacterial "life cycles" The limiting factor is the food source, lactose, and the build up of acidity Bacteria consume lactose and convert it to lactic acid As the food source goes down, the acidity increases and creates a natural equilibrium for the culture So the culture starts to die off Some bacteria utilize lactate, a byproduct of the process
  • Coagulated, Rennet, Cow - No Curd Formation, What Do With Milk?
    Jessica, there are several major parameters that govern rennet's effectiveness, one being acidity of the milk, if no starter culture and no acidification then harder to coagulate need more rennet
  • An experiment with 3 rennet types - CheeseForum. org
    An experiment with 3 rennet types The cheeses were made on April 28 and May 6, using a washed curd recipe from Caldwell The 2 shorter ones were made from the same ripened milk, divided after ripening into 2 pans The cheese on the left used liquid paste rennet, and in the middle standard calf rennet Then I added the third in the experiment with microbial veg rennet I did try to control all
  • Why rennet anyhow? - Forum
    Why rennet anyhow? Ha ha! Don't get me started ;D Actually I'd write a big long detailed description of what's going on but I have a meeting in 3 minutes and then I'm out the door for the weekend Very quickly, making cheese with rennet is like making a house with bricks and mortar Making cheese with acid is like making a house with sand You can get the sand to stick together, but it will
  • Rennet IMCU - Forum
    Rennet IMCU Yes, and ditto to everything John said You use the calculated amount as a starting point, and then usually throughout the season as the milk changes, typically, you adjust rennet amount to compensate The beauty of IMCUs is that there is a known standard, so you can be very precise with your calculations as a way to try and ensure quality and consistency
  • Rennet - Tablet vs Liquid Formats
    Rennet - Tablet vs Liquid Formats In my limited experience, the vegetable rennet tablets are OK for fresh cheeses, and I made my first very tasty Camemberts with it If you are going to make longer ripening cheeses vegetable rennet can impart an unpleasant flavor I have had some troubles with vegetable rennet, at least at the quantities Riki Carroll recommends (guessing the OP bought her
  • Langdale Essence of rennet good or not - cheeseforum. org
    I saw this bottle of vegetarian rennet and I was going to buy it till I noticed the 'essence' part, so has anyone ever used this rennet before, if so what kind of results did you have; also what is an 'essence of rennet'





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