rennet

American  

[ren-it] / ˈrɛn ɪt /

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.

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rennet British  

/ 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

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Etymology

Origin of rennet

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

Example Sentences

The sheep’s milk version is similar, but the thistle-flower rennet gives it a unique aroma and a slight edge.

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

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