from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The inner lining of the fourth stomach of calves and other young ruminants.
- n. A dried extract made from the stomach lining of a ruminant, used in cheesemaking to curdle milk.
- n. See rennin.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. 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.
- n. A kind of apple.
from the GNU version of the Collaborative International Dictionary of English
- n. A name of many different kinds of apples. Cf. reinette.
- n. The inner, or mucous, membrane of the fourth stomach of the calf, or other young ruminant.
- n. an infusion or preparation of the calf stomach lining, used for coagulating milk. The active principle in this coagulating action is the enzyme rennin.
from The Century Dictionary and Cyclopedia
- n. The fourth stomach of a calf prepared for curdling milk; the rennet-bag.
- n. Anything used to curdle milk.
- To mix or treat with rennet.
- n. A kind of apple, said to have been introduced into England in the reign of Henry VIII. Also called renneting.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a substance that curdles milk in making cheese and junket
Middle English, probably from Old English *rynet; see rei- in Indo-European roots.(American Heritage® Dictionary of the English Language, Fourth Edition)
French reinette (Wiktionary)