rennet substitute

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• rennet — SYN: chymosin. * * * ren·net ren ət n 1 a) the contents of the stomach of an unweaned animal and esp. a calf b) the lining membrane of a stomach or one of its compartments (as the fourth of a ruminant) used for curdling milk also a preparation of …   Medical dictionary

• rennet — noun Etymology: Middle English, from Middle English *rennen to cause to coagulate, from Old English gerennan, from ge together + *rennan to cause to run; akin to Old High German rennen to cause to run, Old English rinnan to run more at co , run… …   New Collegiate Dictionary

• Cheese rennet — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English

• Chymax — is a bio engineered rennet substitute used in cheeses developed by Pfizer and marketed by Chr. Hansen.[1] It contains a synthetic version of chymosin, an enzyme that causes milk to curdle. It is produced by a variety of mold and is generally… …   Wikipedia

• Kosher foods — are those that conform to the regulations of the Jewish Halakhic law framework, kosher meaning fit or allowed to be eaten. A list of some kosher foods are found in the book of Leviticus 11:1 47. There are also certain kosher rules found there.… …   Wikipedia

• Taboo food and drink — This article is about practices and beliefs in relation to various animals as food. For more discussion on religious views, see Unclean animals. Swine are considered treif (unfit or unclean) in Judaism and haraam (forbidden) in Islam. Taboo food… …   Wikipedia

• Kashrut — Kasher redirects here. For people with this name, see Kasher (surname). (K) redirects here. For the chain of convenience stores, see Circle K. Part of a series on …   Wikipedia

• Glechoma hederacea — Scientific classification Kingdom: Plantae (unranked) …   Wikipedia

• Cheese ripening — or alternatively cheese maturation is a process in cheesemaking. It is responsible for the distinct flavour of cheese, and through the modification of ripening agents , determines the features that define many different varieties of cheeses, such …   Wikipedia

• Cheese — (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass of pomace, or …   The Collaborative International Dictionary of English

• Cheese cake — Cheese Cheese (ch[=e]z), n. [OE. chese, AS. c[=e]se, fr. L. caseus, LL. casius. Cf. {Casein}.] 1. The curd of milk, coagulated usually with rennet, separated from the whey, and pressed into a solid mass in a hoop or mold. [1913 Webster] 2. A mass …   The Collaborative International Dictionary of English