出典:Wiktionary
出典:『Wiktionary』 (2026/04/17 23:10 UTC 版)
From 中期英語 rennet, from 古期英語 *rynnet, *ġerynnet, from Proto-West Germanic *garunniþu (“coagulation, curdling, rennet”), cognate with Old Saxon girunnida (“a running together, coagulation”), Old High German girunnida (“rennet, coagulation”), Middle High German gerinnede (“that which is curdled”).
Compare also 中期英語 renelesse, renels, renlys, rendlys (“rennet”), Middle Dutch rinsel, runsel (“rennet”), German Rennsel; further to 中期英語 irennen (“to curdle; to run”), 古期英語 ġerennan (“to coagulate”), Old High German girunst (“rennet”), German gerinnen (“to coagulate; congeal”).
rennet (countable and uncountable, plural rennets)
rennet (plural 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.