Origin of rennet
Examples from the Web for rennet
It is more difficult to coagulate boiled milk with rennet than unboiled milk.A Practical Physiology|Albert F. Blaisdell
The materials employed in making cheese are milk and rennet.
Just so the rennet of a sucking calf has a greater power of coagulating cow's milk than that of a sheep, and vice versa.
Foster and a few others have used the term "tyrein" for the rennet clot.The Book of Cheese|Charles Thom and Walter Warner Fisk
Usually, 82 degrees in warm weather, and 86 degrees in cool weather, are the points at which the rennet is added in setting.Hints on Dairying|T. D. Curtis
- the membrane lining the fourth stomach (abomasum) of a young calf
- the stomach of certain other young animals
Word Origin for rennet
"inner membrane of a calf's fourth stomach," c.1400, probably from an unrecorded Old English *rynet, related to gerennan "cause to run together," because it makes milk run or curdle; from Proto-Germanic *rannijanan, causative of *renwanan "to run" (see run (v.)). Cf. German rinnen "to run," gerinnen "to curdle."
variety of apple, 1560s, from French reinette, literally "little queen," diminutive of reine "queen," from Latin regina (see Regina).