RENNET

Rennet

Rennet is a complex of enzymes produced in any mammalian stomach, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme that coagulates the milk, causing it to separate into solids and liquid . They are also very important in the stomach of young mammals as they digest their mothers' milk. The active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it, e.g., pepsin and lipase. There are non-animal sources for rennet that are suitable for consumption by vegetarians.

The above text is a snippet from Wikipedia: Rennet
and as such is available under the Creative Commons Attribution/Share-Alike License.

rennet

Noun

  1. An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine.

Noun (etymology 2)

  1. A kind of apple.


The above text is a snippet from Wiktionary: rennet
and as such is available under the Creative Commons Attribution/Share-Alike License.

Need help with a clue?
Try your search in the crossword dictionary!