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rennet    音标拼音: [r'ɛnət]
a. 牛犊胃内膜;其凝乳;苹果一种

牛犊胃内膜;其凝乳;苹果一种

rennet
n 1: a substance that curdles milk in making cheese and junket

Rennet \Ren"net\ (r?n"n?t), n. [F. rainette, reinette, perhaps
fr. raine a tree frog, L. rana, because it is spotted like
this kind of frog. Cf. {Ranunculus}.] (Bot.)
A name of many different kinds of apples. Cf. {Reinette}.
--Mortimer.
[1913 Webster]


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 of the calf stomach lining,
used for coagulating milk. The active principle in this
coagulating action is the enzyme {rennin}. [Written also
{runnet}.]
[1913 Webster PJC]

{Cheese rennet}. (Bot.) See under {Cheese}.

{Rennet ferment} (Physiol. Chem.), the enzyme {rennin},
present in rennet and in variable quantity in the gastric
juice of most animals, which has the power of curdling
milk. The enzyme presumably acts by changing the casein of
milk from a soluble to an insoluble form.

{Rennet stomach} (Anat.), the fourth stomach, or abomasum, of
ruminants.
[1913 Webster PJC]


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  • Rennet - Animal Vs Microbial Vs Fermentation? - Forum
    Rennet - Animal Vs Microbial Vs Fermentation?Hi Bion I built some info on rennet here, I need to do a better job There is a very good info page on Wikipedia here on your question Also there is some stuff in our library I believe from what I've read that the animal based rennet is the stronger of the two Zenith1 has listed some excellent online stores, our full list of stores is here If
  • Rennet Ice Cream - cheeseforum. org
    Rennet Ice CreamI would use very little liquid rennet the first time so you don't get a bitter taste There are conversions somewhere for Junket to Rennet, but I would use much less You normally only let the mix sit for 10-15 minutes after adding Junket However, if you go really light on the liquid rennet, it might need to sit a little longer Just watch it until the mix starts to flocculate
  • Rennet - Dosage Rate For Rennet Coagulated Cheese Making
    Rennet - Dosage Rate For Rennet Coagulated Cheese MakingI got a pint of the vegetable rennet,I subscribe to the school of thought that it's better to have too much than to not have enough I'm gonna try the veal rennet after I use that up,which apparently is gonna take a while! :D Is there a difference in the taste of the cheese if you use the vegetable,rather than the natural?
  • Rennet IMCU - Forum
    Rennet IMCUYes, and ditto to everything John said You use the calculated amount as a starting point, and then usually throughout the season as the milk changes, typically, you adjust rennet amount to compensate The beauty of IMCUs is that there is a known standard, so you can be very precise with your calculations as a way to try and ensure quality and consistency
  • Rennet - Too Little, Too Much
    Every rennet is different, and in general once you get used to it you know how much to use based on how long to and how strong a clean break in your curd My question is, given that rennet is cheap, what is the consequence of using too much rennet?
  • Rennet - Tablet To Liquid Conversion? - Forum
    Rennet - Tablet To Liquid Conversion?Generally 1 tablet equals 1 teaspoon Unless you've got double strength rennet, in which case 1 tablet equals 1 2 teaspoon As far as what type of rennet, that's a more complicated question, involving how many vegetarians you know, how sensitive you are to the bitter rennet flavor, how you feel about GMO foods (though I think very few home cheesemakers use
  • Rennet - Tablet vs Liquid Formats
    Rennet - Tablet vs Liquid FormatsIn my limited experience, the vegetable rennet tablets are OK for fresh cheeses, and I made my first very tasty Camemberts with it If you are going to make longer ripening cheeses vegetable rennet can impart an unpleasant flavor I have had some troubles with vegetable rennet, at least at the quantities Riki Carroll recommends (guessing the OP bought her Mozz
  • Has anyone been allergic to rennet? - Forum
    Has anyone been allergic to rennet?There's no real benefit to using kid rennet over calf, unless you want to have an all-goat cheese Calf is pretty much the benchmark for the ideal coagulator, and while some of the others (including microbial strains) are almost as good, it's the best product out there Or so I understand
  • Rennet - Junket Brand Discussion Making Mozz With it
    The term "rennet" can refer to any sorts of enzymes found in the abomasum, including chymosin and pepsin What happened is that the founder oft the modern Chr Hansen (named of all things, Chris Hansen) was clever and devised an approach to create more shelf life stable and better quality rennet extracted from abomasums
  • Rennet Yogurt? - Forum
    Rennet Yogurt?This recipe has actually been around for decades If any of you use Junket (a tablet form of rennet), the recipe is in the box The basic idea is that the Junket Rennet partially curdles the milk, making a custard base without the eggs or much cooking Unlike liquid rennet, you can usually find Junket in the pudding section at most grocery stores I haven't tried it, but liquid





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