rennet

/ren-it/US // ˈrɛn ɪt //UK // (ˈrɛnɪt) //

凝乳酶,凝乳剂,凝乳蛋白,凝乳素

Definitions

n.名词 noun

1
- : the lining membrane of the fourth stomach of a calf or of the stomach of certain other young animals.
- : the rennin-containing substance from the stomach of the calf.
- : a preparation or extract of the rennet membrane, used to curdle milk, as in making cheese, junket, etc.

It is also obtained by the use of rennet, and the process of curding milk is simply the coagulation of its caseine.
If newer than 12 months, the rennet is thought to make the cheese heave or swell, and become full of eyes or holes.
Some even recommend, that the liquid rennet should not be used until it is at least two months old.
If only one has been infused, and the rennet is intended for immediate use, the infusion requires only to be skimmed and strained.
The acidity of the lemon will, no doubt, increase also the coagulating power of any rennet to which it may be added.