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

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 • Aug. 19, 2024

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

From Seattle Times • May 7, 2023

As with most cheeses around the world, French cheese is made with rennet, an enzyme found in the stomach of young calves, kids, and lambs.

From Salon • Feb. 20, 2023

"Some of our rennet comes from Scandinavia and, since we came out of Europe, we have seen prices go up."

From BBC • Mar. 13, 2022

She would notice that the sunshine cake was too haggled to put before him and decide on a rennet dessert.

From "Song of Solomon" by Toni Morrison