rennet

An extract made from the inner lining of the fourth stomach of a calf or other young ruminant, used in cheesemaking to curdle milk.

A similar enzyme-containing substance obtained from certain other animals, plants, fungi, or bacteria.

To mix or treat with rennet.

A kind of apple, said to have been introduced into England in the reign of Henry VIII. Also called renneting.

The fourth stomach of a calf prepared for curdling milk; the rennet-bag.

Anything used to curdle milk.

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.

an infusion or preparation of the calf stomach lining, used for coagulating milk. The active principle in this coagulating action is the enzyme rennin.

See under Cheese.