Noun
A name of many different kinds of apples. Cf. Reinette.
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.
Source: Webster's dictionaryAlternative sources Because of the limited availability of mammalian stomachs for rennet production, cheese makers have sought other ways to coagulate milk since at least Roman times. Source: Internet
For example, while some vegetarians may be unaware of animal-derived rennet 's role in the usual production of cheese and may therefore unknowingly consume the product, citation citation other vegetarians may not take issue with its consumption. Source: Internet
Extraction of calf rennet Calf rennet is extracted from the inner mucosa of the fourth stomach chamber (the abomasum ) of young, unweaned calves as part of livestock butchering. Source: Internet
New York–style cheesecake has copious amounts of cream and eggs because animal rennet is not kosher and thus could not be sold to a large number of the deli's clientele. Source: Internet
FPC is chymosin B, so is more pure than animal rennet, which contains a multitude of proteins. Source: Internet
One kg of rennet extract has about 0.7 g of active enzymes – the rest is water and salt and sometimes sodium benzoate ( E211 ), 0.5% - 1.0% for preservation. Source: Internet