英文字典中文字典


英文字典中文字典51ZiDian.com



中文字典辞典   英文字典 a   b   c   d   e   f   g   h   i   j   k   l   m   n   o   p   q   r   s   t   u   v   w   x   y   z       







请输入英文单字，中文词皆可：

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]


请选择你想看的字典辞典：
单词字典翻译
rennet查看　rennet　在百度字典中的解释百度英翻中〔查看〕
rennet查看　rennet　在Google字典中的解释Google英翻中〔查看〕
rennet查看　rennet　在Yahoo字典中的解释Yahoo英翻中〔查看〕

安装中文字典英文字典查询工具!


中文字典英文字典工具:
选择颜色:
输入中英文单字

































































英文字典中文字典相关资料:


  • 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 - 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
  • 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
  • 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
  • Too much Rennet? - Forum
    Oh, and some rennet will come as double strength, so twice as strong, so you would use half as much as "normal " I usually see the vegetable rennet (vs animal or GMO) as such
  • 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
  • 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 Ice Cream - cheeseforum. org
    Rennet Ice Cream I would use very little liquid rennet the first time so you don't get a bitter taste There are conversions somewhere for Junket to Rennet, but I would use much less You normally only let the mix sit for 10-15 minutes after adding Junket However, if you go really light on the liquid rennet, it might need to sit a little longer Just watch it until the mix starts to
  • Does liquid animal rennet still work at 42C 108 Fahrenheit?
    Does liquid animal rennet still work at 42C 108 Fahrenheit? I made 2 batches of cheese that very day, before this one I made a Queso Fresco (same milk and same rennet), only difference was it takes meso not termo, and milk is heated to only 30C, not 42C I had no issues with that Queso Fresco This makes me think my problem was a)too hot milk for rennet, and b) bad thermophillic (although I
  • Rennet - Tablet To Liquid Conversion? - Forum
    Rennet - Tablet To Liquid Conversion? Generally 1 tablet equals 1 teaspoon Unless you've got double strength rennet, in which case 1 tablet equals 1 2 teaspoon As far as what type of rennet, that's a more complicated question, involving how many vegetarians you know, how sensitive you are to the bitter rennet flavor, how you feel about GMO foods (though I think very few home cheesemakers use





中文字典-英文字典  2005-2009