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

- components of milk, such as fats and minerals, to create cheese.[citation needed] Calf rennet is extracted from the inner mucosa of the fourth stomach...
- 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...
- States, farmer cheese (also farmer's cheese or farmers' cheese) is pressed cottage cheese, an unripened cheese made by adding rennet and bacterial starter...
- publications. During the manufacture of cheddar cheese, the curds and whey are separated using rennet, an enzyme complex normally produced from the stomachs...
- Tyrolean grey cheese (Graukäse) is a strongly flavoured, rennet-free cows-milk acid-curd cheese made in the Tyrolean Alp valleys, Austria. It owes its...
- stomachs, as their inherent supply of rennet would encourage curdling. There is no conclusive evidence indicating where cheese-making originated, possibly Europe...
- Blue cheese or bleu cheese is cheese made with cultures of the mold Penicillium, giving it spots or veins of the mold throughout the cheese, which can...
- aristocracy. Cheese graters were also commonly used in ancient Roman kitchens. Unlike the fresh acid-coagulated cheese, aged rennet-coagulated cheese could be...
- as "squeaky cheese". Cheese curds are made from fresh pasteurized milk in the process of creating cheese when bacterial culture and rennet are added to...