lab (enzym zur käseherstellung)

German - English

Definition of lab (enzym zur käseherstellung) in German English dictionary

rennet

{n} an apple, the juice of a calf's maw

Cf

The lining of a calf's stomach which makes milk coagulate

Reinette

An extract from the stomach of lambs and calves used in cheese making to coagulate milk There are also rennets obtained from vegetables such as cardoons

a substance that curdles milk in making cheese and junket

A natural enzyme obtained from the stomach of young cows It is used to curdle milk when making cheese The need to coagulate milk has been well recognised since Roman times, and this can be achieved by the selective use of certain plants or by extracting the enzyme rennet (chymosin and pepsin) from the fourth stomach of the milk-fed calf

An enzyme used as the first step in making cheese, to curdle the milk and coagulate the casein in it, derived by soaking the fourth stomach of a milk-fed calf in brine

{i} substance made from the lining membrane of a calf's stomach (used in the production of dairy goods, such as cheese)

A name of many different kinds of apples

a substance used for making milk thicker in order to make cheese (From an unrecorded ren , from gerennan)

(ren-et) - A natural enzyme obtained from the stomach of young cows It is used to curdle milk when making cheese The need to coagulate milk has been well recognized since Roman times, and this can be achieved by the selective use of certain plants or by extracting the enzyme rennet (chymosin and pepsin) from the fourth stomach of the milk-fed calf

A substance obtained from the stomach linings of young calves which contains a coagulating enzyme

An extract from the stomachs of calves and lambs which contains the enzyme rennin, which is used to curdle milk in foods such as cheese and junket

The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant; also, an infusion or preparation of it, used for coagulating milk

An extract from the fourth stomach of lambs and calves used in cheese making to coagulate milk or in making junket pudding There are also rennets obtained from vegetables such as cardoons

An extract from the membranes of calves' stomachs which contains rennin, an enzyme that aids in coagulating milk or separating curds from whey Rennet-like enzymes, also used commercially, are produced by selected fungi and bacteria