出典:Wiktionary
From Middle English renet, a variant of renelesse, renels, renlys, rendlys (“rennet”), from rennen (“to run”), from 古期英語 rennan, from Proto-Germanic *rannijaną. Compare Middle Dutch rinsel, runsel (“rennet”), Middle English irennen (“to curdle; to run”), 古期英語 ġerennan (“to coagulate”), German gerinnen (“to coagulate; congeal”).
rennet (countable かつ uncountable, 複数形 rennets)
rennet (複数形 rennets)
出典:Wikipedia
出典:『Wikipedia』 (2011/07/30 09:03 UTC 版)
Rennet ( /ˈrɛnɨt/) is a complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin (EC 3.4.23.4) but there are also other important enzymes in it, e.g., pepsin and lipase. There are non-animal sources for rennet that are suitable for vegetarian consumption.