Definition of Cheese rennet. Meaning of Cheese rennet. Synonyms of Cheese rennet

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Definition of Cheese rennet

Cheese rennet
Cheese rennet. (Bot.) See under Cheese. Rennet ferment (Physiol. Chem.), a ferment, present in rennet and in variable quantity in the gastric juice of most animals, which has the power of curdling milk. The ferment presumably acts by changing the casein of milk from a soluble to an insoluble form. Rennet stomach (Anat.), the fourth stomach, or abomasum, of ruminants.

Meaning of Cheese rennet from wikipedia

- made using animal rennet today. Most cheese is now made using chymosin derived from bacterial sources. One of the main actions of rennet is its protease...
- turned to curd and whey by the rennet from the stomach. There is a legend—with variations—about the discovery of cheese by an Arab trader who used this...
- classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It...
- aristocracy. Cheese graters were also commonly used in ancient Roman kitchens. Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be...
- United States, farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter...
- autumn and winter. First, acidified milk is mixed with rennet taken from milk calves. The cheese is set on wood shelves in chambers, sometimes in caves...
- methods, such as using raw milk, traditional animal rennet, and a cloth wrapping. The "cheddar cheese" name is used internationally; its name does not have...
- and these cheeses can be produced by traditional methods without rennet or other enzymes. Ricotta is a high-moisture cheese, like cottage cheese, but it...
- stomachs, as their inherent supply of rennet would encourage curdling. There is no conclusive evidence indicating where cheese-making originated, possibly Europe...
- the kind of cheese, and individual pieces of the cheese are called "asaderos." The milk is mixed with another mixture of milk and rennet and then boiled...