| slovo | definícia |
rennet
(encz) | rennet,syřidlo Zdeněk Brož |
rennet
(encz) | rennet,sýřit Zdeněk Brož |
Rennet
(gcide) | Rennet \Ren"net\ (r?n"n?t), n. [F. rainette, reinette, perhaps
fr. raine a tree frog, L. rana, because it is spotted like
this kind of frog. Cf. Ranunculus.] (Bot.)
A name of many different kinds of apples. Cf. Reinette.
--Mortimer.
[1913 Webster] |
Rennet
(gcide) | Rennet \Ren"net\, n. [AS. rinnan, rennan, to run, cf. gerinnan
to curdle, coagulate. [root]11. See Run, v.]
1. The inner, or mucous, membrane of the fourth stomach of
the calf, or other young ruminant.
[1913 Webster]
2. an infusion or preparation of the calf stomach lining,
used for coagulating milk. The active principle in this
coagulating action is the enzyme rennin. [Written also
runnet.]
[1913 Webster +PJC]
Cheese rennet. (Bot.) See under Cheese.
Rennet ferment (Physiol. Chem.), the enzyme rennin,
present in rennet and in variable quantity in the gastric
juice of most animals, which has the power of curdling
milk. The enzyme 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.
[1913 Webster +PJC] |
rennet
(wn) | rennet
n 1: a substance that curdles milk in making cheese and junket |
| | podobné slovo | definícia |
rennet
(encz) | rennet,syřidlo Zdeněk Brožrennet,sýřit Zdeněk Brož |
Cheese rennet
(gcide) | Rennet \Ren"net\, n. [AS. rinnan, rennan, to run, cf. gerinnan
to curdle, coagulate. [root]11. See Run, v.]
1. The inner, or mucous, membrane of the fourth stomach of
the calf, or other young ruminant.
[1913 Webster]
2. an infusion or preparation of the calf stomach lining,
used for coagulating milk. The active principle in this
coagulating action is the enzyme rennin. [Written also
runnet.]
[1913 Webster +PJC]
Cheese rennet. (Bot.) See under Cheese.
Rennet ferment (Physiol. Chem.), the enzyme rennin,
present in rennet and in variable quantity in the gastric
juice of most animals, which has the power of curdling
milk. The enzyme 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.
[1913 Webster +PJC]Cheese \Cheese\ (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L.
caseus, LL. casius. Cf. Casein.]
1. The curd of milk, coagulated usually with rennet,
separated from the whey, and pressed into a solid mass in
a hoop or mold.
[1913 Webster]
2. A mass of pomace, or ground apples, pressed together in
the form of a cheese.
[1913 Webster]
3. The flat, circular, mucilaginous fruit of the dwarf mallow
(Malva rotundifolia). [Colloq.]
[1913 Webster]
4. A low courtesy; -- so called on account of the cheese form
assumed by a woman's dress when she stoops after extending
the skirts by a rapid gyration. --De Quincey. --Thackeray.
[1913 Webster]
Cheese cake, a cake made of or filled with, a composition
of soft curds, sugar, and butter. --Prior.
Cheese fly (Zool.), a black dipterous insect ({Piophila
casei}) of which the larv[ae] or maggots, called skippers
or hoppers, live in cheese.
Cheese mite (Zool.), a minute mite (Tryoglyhus siro) in
cheese and other articles of food.
Cheese press, a press used in making cheese, to separate
the whey from the curd, and to press the curd into a mold.
Cheese rennet (Bot.), a plant of the Madder family ({Golium
verum}, or yellow bedstraw), sometimes used to coagulate
milk. The roots are used as a substitute for madder.
Cheese vat, a vat or tub in which the curd is formed and
cut or broken, in cheese making.
[1913 Webster] |
Rennet ferment
(gcide) | Rennet \Ren"net\, n. [AS. rinnan, rennan, to run, cf. gerinnan
to curdle, coagulate. [root]11. See Run, v.]
1. The inner, or mucous, membrane of the fourth stomach of
the calf, or other young ruminant.
[1913 Webster]
2. an infusion or preparation of the calf stomach lining,
used for coagulating milk. The active principle in this
coagulating action is the enzyme rennin. [Written also
runnet.]
[1913 Webster +PJC]
Cheese rennet. (Bot.) See under Cheese.
Rennet ferment (Physiol. Chem.), the enzyme rennin,
present in rennet and in variable quantity in the gastric
juice of most animals, which has the power of curdling
milk. The enzyme 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.
[1913 Webster +PJC] |
Rennet stomach
(gcide) | Rennet \Ren"net\, n. [AS. rinnan, rennan, to run, cf. gerinnan
to curdle, coagulate. [root]11. See Run, v.]
1. The inner, or mucous, membrane of the fourth stomach of
the calf, or other young ruminant.
[1913 Webster]
2. an infusion or preparation of the calf stomach lining,
used for coagulating milk. The active principle in this
coagulating action is the enzyme rennin. [Written also
runnet.]
[1913 Webster +PJC]
Cheese rennet. (Bot.) See under Cheese.
Rennet ferment (Physiol. Chem.), the enzyme rennin,
present in rennet and in variable quantity in the gastric
juice of most animals, which has the power of curdling
milk. The enzyme 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.
[1913 Webster +PJC] |
Renneted
(gcide) | Renneted \Ren"net*ed\, a.
Provided or treated with rennet. [R.] "Pressed milk
renneted." --Chapman.
[1913 Webster] |
Renneting
(gcide) | Renneting \Ren"net*ing\, n. (Bot.)
Same as 1st Rennet.
[1913 Webster] |
rennet
(wn) | rennet
n 1: a substance that curdles milk in making cheese and junket |
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