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Enzyme :: Enzyme (n.) An unorganized or unformed ferment, in distinction from an organized or living ferment; a soluble, or chemical, ferment. Ptyalin, pepsin, diastase, and rennet are good examples of enzymes..

Renning :: Renning (n.) See 2d Rennet.

Coagulation :: Coagulation (n.) The change from a liquid to a thickened, curdlike, insoluble state, not by evaporation, but by some kind of chemical reaction; as, the spontaneous coagulation of freshly drawn blood; the coagulation of milk by rennet, or acid, and the coagulation of egg albumin by heat. Coagulation is generally the change of an albuminous body into an insoluble modification..

Manyplies :: Manyplies (n.) The third division, or that between the reticulum, or honeycomb stomach, and the abomasum, or rennet stomach, in the stomach of ruminants; the omasum; the psalterium. So called from the numerous folds in its mucous membrane. See Illust of Ruminant..

Coagulate :: Coagulate (v. t.) To cause (a liquid) to change into a curdlike or semisolid state, not by evaporation but by some kind of chemical reaction; to curdle; as, rennet coagulates milk; heat coagulates the white of an egg..

Cheese :: Cheese (n.) The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold..

Casein :: Casein (n.) A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin..

Cheeselep :: Cheeselep (n.) A bag in which rennet is kept.

Keslop :: Keslop (n.) The stomach of a calf, prepared for rennet..

Renneted :: Renneted (a.) Provided or treated with rennet.

Renneting :: Renneting (n.) Same as 1st Rennet.

Yearnings :: Yearnings (n. pl.) The maws, or stomachs, of young calves, used as a rennet for curdling milk..

Vell :: Vell (n.) The salted stomach of a calf, used in making cheese; a rennet bag..

Rennet :: Rennet (v.) The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant; also, an infusion or preparation of it, used for coagulating milk..

Steep :: Steep (n.) A rennet bag.

Runnet :: Runnet (n.) See Rennet.

Curdle :: Curdle (v. i.) To change into curd; to coagulate; as, rennet causes milk to curdle..

Rennet :: Rennet (n.) A name of many different kinds of apples. Cf. Reinette.

Ziega :: Ziega (n.) Curd produced from milk by adding acetic acid, after rennet has ceased to cause coagulation..

Reed :: Reed (n.) The fourth stomach of a ruminant; rennet.

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