rennet Synonyms
No Synonyms and anytonyms found
rennet Meaning
rennet (n)
a substance that curdles milk in making cheese and junket
rennet (n.)
A name of many different kinds of apples. Cf. Reinette.
rennet (v.)
The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant; also, an infusion or preparation of it, used for coagulating milk.
rennet Sentence Examples
- The cheesemaker carefully added rennet to the coagulating milk, initiating the transformation into curd and whey.
- Rennet, derived from animal stomachs, is an indispensable enzyme used in cheesemaking to thicken and set the milk.
- Vegetable rennet, an alternative to animal rennet, is extracted from plants and fungi, offering a vegan option for cheese production.
- The rennet-coagulated curd forms the solid base of cheese, while the whey is drained off as a byproduct.
- The type of rennet used can influence the flavor, texture, and maturation time of the resulting cheese.
- Artisan cheesemakers often use rennet sourced from local animals, supporting sustainable and regional practices.
- In the production of hard cheeses, rennet is essential for developing a dense and crumbly texture.
- Soft cheeses, such as brie and camembert, typically require a smaller amount of rennet to achieve their soft and creamy consistency.
- Rennet's enzymatic action breaks down proteins in the milk, allowing the whey to separate and the curd to form.
- The renneting process is a critical step in cheesemaking, impacting the final characteristics and quality of the finished product.
FAQs About the word rennet
a substance that curdles milk in making cheese and junketA name of many different kinds of apples. Cf. Reinette., The inner, or mucous, membrane of the fourth s
No synonyms found.
No antonyms found.
The cheesemaker carefully added rennet to the coagulating milk, initiating the transformation into curd and whey.
Rennet, derived from animal stomachs, is an indispensable enzyme used in cheesemaking to thicken and set the milk.
Vegetable rennet, an alternative to animal rennet, is extracted from plants and fungi, offering a vegan option for cheese production.
The rennet-coagulated curd forms the solid base of cheese, while the whey is drained off as a byproduct.
