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Rennet   /rˈɛnət/   Listen
Rennet

noun
1.
A substance that curdles milk in making cheese and junket.






WordNet 3.0 © 2010 Princeton University








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"Rennet" Quotes from Famous Books



... It was a common opinion in Scotland and England, that a woman may, by means of charms, convey her neighbour's cow's milk to her own dairy. When a cow's milk was charmed away, a small quantity of rennet was taken from all suspected persons and put into an egg-shell full of milk, and when that obtained from the charmer mingled with it, it presently curdled. Some women used the root of groundsel as a protection against the produce of their dairy being charmed, ...
— The Mysteries of All Nations • James Grant

... is the principal constituent of milk, and is obtained by the cautious addition of an acid to skimmed milk, by which it is precipitated as a thick white curd. It is also obtained by the use of rennet, and the process of curding milk is simply the coagulation of its caseine. It is soluble in alkalies, and precipitated from its solution by acids, and in all other respects ...
— Elements of Agricultural Chemistry • Thomas Anderson

... and Whey.—One pint of fresh cow's milk, warmed; pinch of salt; a teaspoonful of granulated sugar; add two teaspoonfuls of Fairchild's essence of pepsin, or liquid rennet, or one junket tablet dissolved in water; stir for a moment, and then allow it to stand at the temperature of the room for twenty minutes, or until firmly coagulated; place in the ice box until thoroughly cold. For older children this may ...
— The Care and Feeding of Children - A Catechism for the Use of Mothers and Children's Nurses • L. Emmett Holt

... threshing-floor, and well knowing, from recent experiences, the modus operandi of capturing the hearts of these bland and childlike villagers, I mount and straightway secure their universal admiration and applause by riding a few times round the roof. I obtain a supper of fried eggs and yaort (milk soured with rennet), eating it on the house-top, surrounded by the whole population of the village, on this and adjoining roofs, who watch my every movement with the most intense curiosity. It is the raggedest audience I have yet been favored with. There are not over half ...
— Around the World on a Bicycle V1 • Thomas Stevens

... commercial or the home production of cheese, skim milk with all or part of the cream removed is used for some varieties, while whole milk is used for others, the composition depending largely on the kind of milk that is employed. Rennet is added to the milk to coagulate it, and then the curd, from which nearly all the water is removed, is allowed to ripen. To produce characteristic odors, flavors, and consistency, various coloring and flavoring materials, as well ...
— Woman's Institute Library of Cookery, Vol. 2 - Volume 2: Milk, Butter and Cheese; Eggs; Vegetables • Woman's Institute of Domestic Arts and Sciences

... by an acid redissolves in an excess of the same acid, but it has become dead and has no more action on the starch. The alkalies do not form any precipitate, but they kill the cerealine as if it had been precipitated The neutral rennet does not make any precipitate in a solution of cerealine—5 centigrammes of dry cerealine transform in twenty-five minutes 10 grammes of starch, reduced to a paste by 100 grammes of water at 113 Fah. It will be seen that cerealine has a grand analogy with albumen and legumine, ...
— Scientific American Supplement No. 275 • Various

... Aparine, bears the same meaning, being derived from the Greek verb, apairo, to lay hold of. The generic term, Galium, comes from the Greek word gala, milk, which the herb was formerly employed to curdle, instead of rennet. ...
— Herbal Simples Approved for Modern Uses of Cure • William Thomas Fernie

... "in Russian style," as Mayakin said. At first a big bowl of fat, sour cabbage soup was served with rye biscuits in, but without meat, then the same soup was eaten with meat cut into small pieces; then they ate roast meat—pork, goose, veal or rennet, with gruel—then again a bowl of soup with vermicelli, and all this was usually followed by dessert. They drank kvass made of red bilberries, juniper-berries, or of bread—Antonina Ivanovna always carried a stock of different kinds of kvass. They ate in silence, only now and then uttering ...
— Foma Gordyeff - (The Man Who Was Afraid) • Maxim Gorky



Words linked to "Rennet" :   chymosin, rennin, organic compound



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