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  • noun

Words related to rennet

a substance that curdles milk in making cheese and junket

References in periodicals archive ?
SIMPLE MOZZARELLA INGREDIENTS * 1 gallon whole milk, not ultra-pasteurized * 1/2 tablespoon citric acid or 1/3 cup lemon juice * 1/4 tablet or 1/4 teaspoon cheesemaking rennet * 1/2 cup cold water
On delivery, rennet is added which has the effect of trapping water and fat in the curds, which are squeezed during the process to remove more water thus creating a more solid cheese.
Rennet activity = Skim milk volume/Rennet solution volume x 40/t
The objective of scientists at North Carolina State University was to characterize and compare the flavor and flavor stability among cheese, rennet and acid wheys.
An Australian vegetarian planning a visit to the United States emailed The VRG in April 2015 about whether gelatin, carmine, and rennet must be labeled on food packages.
Among his topics are milk, rennet, the cheese cave, aged chevre cheeses, pasta filata cheeses, washed-rind cheeses, cheddar, and cultured butter.
Fine, but the presence of rennet makes it not a veggie burger.
The use of old-fashioned animal rennet, instead of modern vegetable rennet, places this round, bandaged cheddar into a league of its own.
Basically, cheese is made with rennet but nowadays people prefer consuming cheese made with microbiological rennet, as it is healthier compared to normal rennet.
In fact, the process used by the Cardiff company in question is similar to a commonly-used method of commercial cheese-making where a recombinant form of rennet called chymosin is used to replace animalderived rennet to make vegetarian cheese products.
The problem with rennet is not, as you are probably thinking, mixing milk and meat.
The efficiency is a property of rennet and is called the strength of coagulation.
At the cheese vat, where I add rennet and the cheese culture, depending on whether it's the Abergoch or Aberwen.
His analysis showed that the extremely well-aged cheese was made with a "starter" of bacteria and yeast instead of rennet from the guts of a young animal, creating a low-lactose cheese that Asia's lactose-intolerant people could have eaten.
Kappa-kazein of these milk proteins can be coagulated by Mucor miehei rennet enzyme, is an aspartic protease which cleavege 105 (phenly alanine)-106 (methionine) peptide bond.