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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 - Dosage Rate For Rennet Coagulated Cheese Making
    Rennet - Dosage Rate For Rennet Coagulated Cheese Making I 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! Is there a difference in the taste of the cheese if you use the vegetable,rather than the natural?
  • Rennet, Tablet, Junket Brand - Expiry Date? - Forum
    Some members like and use them regularly but many others have problems, search for the word "tablet" and you will find many members have problems with tablet rennet
  • Adding Calcium chloride - before or after inoculating the milk with . . .
    Try curdling the milk with just rennet Add measured amounts of acid before setting the curd with rennet -- see if it makes a difference Try acidifying milk with your cultures Try it with and without calcium chloride Does it affect the production of acid? You may think I'm being silly, but I'm serious This is super fun and worth doing
  • Rennet - Impact On Lactic Acid Coagulation Acidity
    Rennet doesn't have much if any effect on bacterial "life cycles" The limiting factor is the food source, lactose, and the build up of acidity Bacteria consume lactose and convert it to lactic acid As the food source goes down, the acidity increases and creates a natural equilibrium for the culture So the culture starts to die off Some bacteria utilize lactate, a byproduct of the process
  • Rennet - At Your Local Grocery Store - Forum
    Rennet - At Your Local Grocery Store I started out using liquid rennet I purchased online and when I got low and found it locally, I went to using Junket rennet It worked just fine for me, but that said, I am glad that I started out with "real" cheese rennet so that I knew when I needed to adjust the amount of Junket because it isn't as strong Walmart quit carrying it here when they
  • Expired rennet tablets - increase dose? - CheeseForum. org
    Expired rennet tablets - increase dose? If it were me, I'd ditch them and get fresh ones The cheese making process is so lengthy, and with the time and cost involved, I wouldn't want to risk a failed batch based on old ingredients And how would you know how much to increase the dose by, if at all? (Right now I actually have some expired cultures stored in a freezer that I am going to throw
  • Rennet - Tablet vs Liquid Formats
    Rennet - Tablet vs Liquid Formats In 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
  • 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, Tablets - Do They Ever Really Dissolve?
    The rennet never does dissolve totally intot he liquid After about 30 minutes on the stir plate the suspended particles became very fine and at which time I would conclude the rennet table was 'usable'
  • 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?





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