Definitionn. a substance that curdles milk in making cheese and junket
Last update: August 4, 2015
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Another enzyme, rennet, which in the animal body is proteolytic, is frequently met with in plants, but its function has not been ascertained. [Please select]
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Rennet custard may be given safely when the invalid is not able to take more than broth. [Please select]
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If newer than 12 months, the rennet is thought to make the cheese heave or swell, and become full of eyes or holes. [Please select]
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Some even recommend, that the liquid rennet should not be used until it is at least two months old. [Please select]
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The acidity of the lemon will, no doubt, increase also the coagulating power of any rennet to which it may be added. [Please select]
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The rennet thus prepared is poured into the milk previously raised to the temperature of 90° or 95° F. [Please select]
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