rennet

[ ren-it ]

noun

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 the calf.
3. a preparation or extract of the rennet membrane, used to curdle milk, as in making cheese, junket, etc.

rennet

/ ˈrɛnɪt /

noun

1. 1. the membrane lining the fourth stomach (abomasum) of a young calf
   2. 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

Word History and Origins

Origin of rennet¹

1400–50; late Middle English; compare Old English gerennan, Old High German gerennen to coagulate; akin to run

Word History and Origins

Origin of rennet¹

C15: related to Old English gerinnan to curdle, run

Example Sentences

Other types of precision fermentation are already used in a variety of foods: Artificial flavors like vanillin, the vitamins added to cereal, and the rennet used in most dairy cheese are all precision-fermented.

From Salon

All cheesemakers first pump milk into a cheese vat and add a special enzyme called rennet.

From Salon

GMO microbial rennet produces a specific enzyme called chymosin, which helps coagulate milk and form curds.

From Salon

Tip: Most Parmesan is made with animal rennet in processing, but some are made with vegetarian enzymes.

From Seattle Times

Though there are some cheeses that, in France, would have traditionally been made via lactic fermentation, producers today usually add a touch of animal rennet to ensure that fermentation gets off to an excellent start.

From Salon