rennet cheese

rennet cheese
сычужный сыр

Англо-русский словарь по пищевой промышленности. 2013.

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  • Rennet — (pronEng|ˈrɛnɪt) is a natural complex of enzymes produced in any mammalian stomach to digest the mother s milk, and often used in the production of cheese. Rennet contains a proteolytic enzyme (protease) that coagulates the milk, causing it to… …   Wikipedia

  • Cheese ripening — or alternatively cheese maturation is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of ripening agents , determines the features that define many different varieties of cheeses, such …   Wikipedia

  • CHEESE — CHEESE, mentioned in the Bible only once by the term gevinah (Job 10:10) and once as ḥariẓei ḥalav (I Sam. 17:18), a kind of cottage cheese. In the Talmud, cheese is much more frequently mentioned. Apparently in the period of the Second Temple… …   Encyclopedia of Judaism

  • Cheese rennet — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese rennet — Rennet Ren net, n. [AS. rinnan, rennan, to run, cf. gerinnan to curdle, coagulate. [root]11. See {Run}, v.] 1. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant. [1913 Webster] 2. an infusion or preparation …   The Collaborative International Dictionary of English

  • Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass of pomace, or …   The Collaborative International Dictionary of English

  • Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese fly — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese mite — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese press — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

  • Cheese vat — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English


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