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rennet

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1
Rennet - Wikipedia
Rennet has traditionally been used to separate milk into solid curds and liquid whey, used in the production of cheeses. en.wikipedia.org
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What is Rennet? - Wisconsin Cheese
Rennet is a set of enzymes that cheesemakers use to coagulate milk and separate solid curd from liquid whey. www.wisconsincheese.com
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Liquid Rennet - Animal Rennet for Cheese Making (2 oz.)
This single strength animal rennet is the highest quality of rennet available in the USA. NON-GMO and contains no caramel coloring. 1/2 teaspoon will set 2 ... www.amazon.com
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rennet
▪ I. rennet, n.1 (ˈrɛnɪt) Also 5 renniet, 6 rennette, rennit, 6–7 renet; see also runnet. [f. renne, obs. form of run v., or perh. repr. an OE. *rynet: cf. rendles, earning3, and G. renne.] 1. A mass of curdled milk found in the stomach of an unweaned calf or other animal, used for curdling milk in ... Oxford English Dictionary
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Rennet for Cheese Making - New England Cheesemaking
Rennet is used to coagulate milk, separating it into curds and whey. We carry a variety of the best animal and vegetable rennet around. cheesemaking.com
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Demystifying rennet, a key ingredient in cheesemaking
Rennet is the general name for enzymes that act on proteins in milk. It's purpose in a ruminant's stomach is to curdle milk for easier digestion. shelburnefarms.org
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Junket (company)
It was founded in 1874 by Christian Hansen in Hansen's Laboratorium in Denmark to make rennet extract for the cheesemaking industry. Rennet tablets, commonly referred to as "Junket tablets", are a common source of rennet for home cheesemakers. wikipedia.org
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What Is Rennet? - The Spruce Eats
Rennet is an enzyme-based key ingredient in cheese making, either from the stomach of young ruminants, or plant-based. It comes as a liquid ... www.thespruceeats.com
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Rennet - an overview | ScienceDirect Topics
The rennet is an enzyme preparation rich in proteases used in cheese production. In addition to coagulating milk, this enzyme may contribute to the ripening ... www.sciencedirect.com
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Best Cheese Making Rennet- | The CheeseMaker
Rennet Rennet helps mammals ferment plant-based foods to get nutrients from it. Ruminant mammals produce this complex set of enzymes in their stomachs. www.thecheesemaker.com
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Why use animal rennet if it is not needed? : r/Cheese - Reddit
All rennets are derived from the abomasum (fourth stomach) of a ruminating animal. You can actually see curds when a full abomasum is opened. www.reddit.com
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rennet
rennet/ˈrenɪt; `rɛnɪt/ n[U]substance used to curdle milk in making cheese and junket 凝乳　. 牛津英汉双解词典
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Junket (dessert)
Junket is a milk-based dessert, made with sweetened milk and rennet, the digestive enzyme that curdles milk. Dorothy Hartley, in her Food in England, has a section on rennet followed by a section on "Junkets, Curds and Whey or Creams". wikipedia.org
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cheese-rennet
ˈcheese-ˌrennet In 7 -runnet. [see rennet.] A name for Galium verum, Lady's Bedstraw, from its property of coagulating milk.1601 Holland Pliny II. 283 marg., Chees-runnett. 1657 S. Purchas Pol. Flying-Ins. i. 92 Herbs..except Docks and Cheesrunnet. 1861 Miss Pratt Flower. Pl. III. 145. 1861 Mrs. Lan... Oxford English Dictionary
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Bitul
Cheese made with rennet from an animal who has not been ritually slaughtered is not kosher, due to the presence of non-kosher meat. Many hard cheeses contain less than one-sixtieth animal rennet, but non-kosher animal rennet is not bitul because the rennet is considered dovor ha-ma’ wikipedia.org
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