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

Rennet, an enzyme naturally present in the stomachs of ruminants, would prompt the milk to coagulate, separating into curds and whey, thus laying the groundwork for modern cheese production.

From Salon

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

For example, the most widely used enzyme in cheese-making, rennet, is produced from a GMO bacterium.

From Salon

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

From Salon