rennet

• Вещество, обычно получаемое из слизистой оболочки желудка молодых жвачных животных или производимое синтетически, используемое для свертывания молока при производстве сыра и творожного десерта.

A substance, typically derived from the stomach lining of young ruminant animals or produced synthetically, used to coagulate milk in the production of cheese and junket.

uncountable

1. Milk-curdling substanceB2formalculinary

   A complex set of enzymes, traditionally obtained from the stomach lining of young ruminant animals, used to coagulate milk and separate it into curds and whey for cheese production.

   Сычужный фермент

   • Traditional cheddar cheese is made using animal rennet.
   • Vegetarian cheeses often use microbial or plant-based rennet instead.
   • The cheesemaker added a few drops of rennet to the warm milk to start the curdling process.