| 单词 | rennet |
| 例句 | Somebody must kill a calf, for cheese could not be made without rennet, and rennet is the lining of a young calf’s stomach. Little House in the Big Woods 1932-01-01T00:00:00Z There would be enough rennet for Aunt Polly and Grandma and Ma. Little House in the Big Woods 1932-01-01T00:00:00Z A bit of the rennet, tied in a cloth, was soaking in warm water. Little House in the Big Woods 1932-01-01T00:00:00Z When the milk was heated enough, Ma squeezed every drop of water from the rennet in the cloth, and then she poured the water into the milk. Little House in the Big Woods 1932-01-01T00:00:00Z She would notice that the sunshine cake was too haggled to put before him and decide on a rennet dessert. Song of Solomon 1977-01-01T00:00:00Z “Did you confirm that the Gruyere was made without rennet? If not, it is hardly vegetarian,” e-mailed Lily Engle from Alexandria. Tom Sietsema’s readers ask about topping up wine glasses and plead for quiet dining 2015-01-21T05:00:00Z The milk and cream are pasteurized, and we add rennet and culture. Is there anything triple-cream cheese can't do? 2021-06-28T04:00:00Z Then an enzyme called rennet is added to curdle the milk. Ever wondered how milk becomes cheese? 2015-05-15T04:00:00Z All cheeses are a combination of four main ingredients: milk, salt, starter culture and rennet, an enzyme that helps turn the ingredient mix into a solid. For a healthy diet, be choosy about your cheese 2016-11-21T05:00:00Z And, no doubt, food critics who remember that a lot of cheeses are made with rennet. Tom Sietsema’s readers ask about topping up wine glasses and plead for quiet dining 2015-01-21T05:00:00Z As with most cheeses around the world, French cheese is made with rennet, an enzyme found in the stomach of young calves, kids, and lambs. 7 common French cheese myths, busted 2023-02-20T05:00:00Z Paneer is such a dominant culinary symbol in India because, unlike other cheeses, it doesn't require animal rennet. Making paneer at home is totally doable, promise 2022-02-01T05:00:00Z During a recent visit to Stinky, executives from the Brooklyn Nets were being wooed at a tasting by Mr. Watson in hopes of supplying the Barclays Center’s corporate suites with cured ham and creamy rennets. Mom and Pop Stores, the Brooklyn Generation 2012-09-26T22:48:37Z “Bridge is a hipster; he would stay up all night researching rennet on the Internet,” Hobbs-Page says, referring to the enzyme used to separate milk into cheese and whey. Her goat-cuddling event went viral. But most days, it’s all about the cheese. 2016-06-20T04:00:00Z Modern cheesemakers in countries other than France often use other sources of rennet, such as microbial rennet derived from fungi or vegetal rennet from thistles, to coagulate their cheeses. 7 common French cheese myths, busted 2023-02-20T05:00:00Z I fell in love with caciofiore, a sheep’s-milk cheese that dates to ancient Rome and is made with enzymes from artichoke blossoms and not animal rennet. How good has U.S. cheese become? Good enough to worry the Italians. 2017-09-29T04:00:00Z Always keep rennet in the refrigerator; it will stay fresh and active for a year. This is why you should make your own fresh mozzarella. And how. 2015-02-13T05:00:00Z Parmigiano-Reggiano is really no more than milk, rennet and salt, but the quality of those products are absolutely pristine. From Italian monks to Airbnb: The storied history of Parmigiano-Reggiano 2021-03-06T05:00:00Z Additionally, the only ingredients that can be used to make real Parmigiano Reggiano are "milk, salt, and rennet only, with no additives and no preservatives." What's the difference between Parmigiano Reggiano and Parmesan? 2023-02-04T05:00:00Z In the past, rennet was obtained from the stomachs of young cows. Ever wondered how milk becomes cheese? 2015-05-15T04:00:00Z If you are vegetarian, omit the anchovies and use a hard cheese made with vegetable rennet. The weekend cook: two great ways with asparagus – recipes 2016-05-20T04:00:00Z Though there are some cheeses that, in France, would have traditionally been made via lactic fermentation, producers today usually add a touch of animal rennet to ensure that fermentation gets off to an excellent start. 7 common French cheese myths, busted 2023-02-20T05:00:00Z We used natural rennet which the shepherd made from the stomach of a latxa lamb. The best food they ate in 2015 2015-12-13T05:00:00Z Basically, custard is milk or cream thickened with egg, or with agents such as cornstarch and rennet. Perspective | Whether custards, cobblers or clafoutis, fruit desserts make a perfect finale 2017-06-13T04:00:00Z If you're adamant about not eating Parmesan that includes rennet, feel free to seek out these alt-cheeses, or conversely, up the mozzarella and omit the Parmesan altogether. Your ultimate guide to making the coziest, cheesiest, crispiest eggplant parmesan 2022-07-31T04:00:00Z GMO microbial rennet produces a specific enzyme called chymosin, which helps coagulate milk and form curds. What’s the latest on GMOs and gene-edited foods — and what are the concerns? 2023-05-09T04:00:00Z Tip: Most Parmesan is made with animal rennet in processing, but some are made with vegetarian enzymes. A cheesy, crunchy baked tofu to make right now 2023-05-07T04:00:00Z "Some of our rennet comes from Scandinavia and, since we came out of Europe, we have seen prices go up." British food: How traditional firms are faring under pressure 2022-03-13T05:00:00Z Crossing the Rubicon earns you camaraderie — a network of fellow artisans where you can pick up the phone to talk rennet, milk, pricing or equipment. Cheese is a risky business, yet WA’s cheese-making scene is on the rise. Here’s why these cheesemakers are taking the leap 2022-03-11T05:00:00Z It’s one of the simplest fresh cheeses for home cooks to tackle because it’s fast and it doesn’t require rennet to form the curds, just an easy-to-find acid like lemon juice or vinegar. Making Fresh Cheese at Home Is Worth It. This Recipe Proves It. 2021-11-24T05:00:00Z Paneer is a fresh cheese, often curdled with lemon juice or vinegar, rather than rennet, and pressed into a block. The Best Thing to Eat When It’s Hot 2021-07-28T04:00:00Z The vats and the 250 employees at Specialty Cheese Co. turn out paneer, considered the cheddar of India, but which does not contain rennet or salt, key ingredients in most other cheese. Ethnic cheese: Building workforce, changing a rural economy 2020-03-14T04:00:00Z “Can I cook dairy? Can I eat it if it doesn’t have animal rennet in it?” What is behind the spread of a mysterious allergy to meat? 2018-12-11T05:00:00Z But an estimated 90 percent of American cheese, for example, is made with cultured chymosin, a vegan rennet replacement made using genetically engineered Aspergillus fungi. I Run a G.M.O. Company — and I Support G.M.O. Labeling 2016-05-16T04:00:00Z Cheese-making requires rennet, an enzyme that was once extracted from calf intestines but is now made by genetically modified bacteria or yeast. Can I Get That With Extra GMO? 2016-04-26T04:00:00Z The cheese was produced locally with Western rennet, an enzyme base used in cheese production that is now banned in Russia. Russian Police Get Tough on Illicit Cheese 2015-08-18T04:00:00Z Moscow region police accused the six people arrested of using half a tonne of banned rennet, a curdling agent, to make the cheese. Russia sanctions: Contraband cheese gang rounded up - BBC News 2015-08-18T04:00:00Z Solazyme points to substances like rennet, a key processing aid in cheese-making that requires an enzyme called chymosin to promote clotting. Companies Quietly Apply Biofuel Tools to Household Products 2014-05-30T04:00:00Z This is an entirely inappropriate term to describe the substance usually 'fermented in a vat, laced with rennet and left to curdle'. The Fiver 2013-05-01T14:54:22Z Rennin, the proteolytic enzyme found within rennet, alters the soluble proteins in milk known as caseins. Exploring the DromeDairy: Camels and Their Milk 2013-01-23T14:15:00.293Z I guess it would have been like the traditional cheese you can get, maybe made simply by curdling milk with rennet. 'Oldest' cheese evidence found 2012-12-12T18:01:08Z Fahr., a sufficient quantity of rennet is added to make the curd fit to be transferred to the cheese moulds in three or four hours, or, perhaps, a longer interval in winter. Prairie Farmer, Vol. 56: No. 12, March 22, 1884 A Weekly Journal for the Farm, Orchard and Fireside 2012-02-24T03:00:26.570Z In formulating a theory of cheese-ripening, they have further pointed out the necessity of considering the action of rennet extract as a factor concerned in the curing changes. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z In order to make it curdle quickly, a little less than a pound of a substance called rennet was put into each vat. How We are Fed A Geographical Reader 2012-02-07T03:00:10.237Z Then the milk is combined with rennet, an enzyme found in the lining of the stomachs of mammals. Exploring the DromeDairy: Camels and Their Milk 2013-01-23T14:15:00.293Z The presence of Phyllida made her mother's blood so much rennet. The Passionate Elopement 2011-12-02T03:00:19.930Z The mixture of the rennet with the milk is insured by gentle stirring, and the pots are then covered with a square board. Prairie Farmer, Vol. 56: No. 12, March 22, 1884 A Weekly Journal for the Farm, Orchard and Fireside 2012-02-24T03:00:26.570Z They have shown that the increased solubility—the ripening changes—of the casein in cheese made with rennet is attributable solely to the products peculiar to peptic digestion. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z The longer the bag remains in the liquor, the stronger, of course, will be the rennet. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z Warm a quart of milk, add a tablespoonful of rennet, cool, and serve with powdered sugar, grated nutmeg, and cream. The Myrtle Reed Cook Book 2011-10-12T02:00:46.677Z Cheese, chēz, n. a wholesome article of food, made into a round form, from the curd of milk coagulated by rennet, separated from the whey, and pressed into a hard mass.—ns. Chambers's Twentieth Century Dictionary (part 1 of 4: A-D) 2011-10-11T02:01:08.990Z Type of mould added Type of rennet added Red vegetable dye Colour develops as it ages Cheshire, one of Britain's oldest cheeses, was eaten in Roman times and gets a mention in the Domesday Book. 7 questions on cheese 2011-07-27T00:24:26Z I found that many mistakes were made in the quantity of rennet used, as scarcely any two makers used the same quantity to a given quantity of milk. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z He thought this might be due, in part, to some improper preparation or use of the rennet, and, in part, to some kind of feed which the cows found in the pastures. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z When the milk is lukewarm add one teaspoonful of liquid rennet and one teaspoonful of wine or one tablespoonful of rennet wine. A Course of Lectures on the Principles of Domestic Economy and Cookery 2011-03-15T02:00:12.260Z When it was perfectly dry we would put it away carefully in a cloth and used it for rennet to make the cheese. Collection of Nebraska Pioneer Reminiscences 2011-01-05T03:00:58.503Z Cheese, made of fresh milk heated, coagulated with calves' rennet, then deprived of its whey and dried. Lachesis Lapponica A Tour in Lapland, Volume 1 2010-12-31T03:00:11.350Z In the early ripening system a larger quantity of rennet is used, more acidity is developed, and less pressure employed than in the other processes. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z To this add a sound, good lemon, stuck round with about a quarter of an ounce of cloves, which give the rennet an agreeable flavor. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z It is commonly effected, however, by introducing a piece of rennet, a preparation made from a calf's stomach. A Treatise on Physiology and Hygiene For Educational Institutions and General Readers If newer than 12 months, the rennet is thought to make the cheese heave or swell, and become full of eyes or holes. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. Many of the more marked varieties are known by general names, as pippins, codlins, rennets, &c. The New Gresham Encyclopedia. Vol. 1 Part 2 Amiel to Atrauli In the Stilton Cheshire process a larger quantity of rennet is used, and less pressure is employed, than in the medium or late ripening systems. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z A sort of average may be something less than a half pint of good rennet to fifty gallons of milk. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z JUNKET.—One quart of warm milk, two tablespoons brandy; wine or vanilla; two tablespoons sugar, one junket tablet or one tablespoon of rennet. Civic League Cook Book Some even recommend, that the liquid rennet should not be used until it is at least two months old. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. Such a change is similar to the action of rennet which is used to curdle the milk in cheese making. Outlines of dairy bacteriology A concise manual for the use of students in dairying They have shown that the addition of increased quantities of rennet extract materially hastens the rate of ripening, and that this is due to the pepsin which is present in all commercial rennet extracts. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z Stilton cheese is made by putting the night's cream into the morning's new milk along with the rennet. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z The clear liquid which separates when milk is curdled with rennet is called whey, and contains the milk sugar and mineral salts. The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente The acidity of the lemon will, no doubt, increase also the coagulating power of any rennet to which it may be added. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The cause of these sweet curdling milks, which appear from time to time, is due to the introduction of certain bacteria which have the power of secreting an enzyme resembling that found in rennet. Outlines of dairy bacteriology A concise manual for the use of students in dairying The rationale of the empirical process of ripening the milk before the addition of the rennet is thus explained. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z The calf from which the rennet is to be taken should not be allowed to suck on the day on which it is killed. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z The coagulation of the casein in milk by the addition of rennet has already been referred to. The Bacillus of Long Life a manual of the preparation and souring of milk for dietary purposes, together with and historical account of the use of fermente The quantity which it is necessary to add varies with the quality of the rennet, from a tablespoonful to half a pint for 30 or 40 gallons of milk. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The heated milk does not curdle readily when rennet is added due to the precipitation of the lime salts by heat. Outlines of dairy bacteriology A concise manual for the use of students in dairying In studying the properties of galactase it was further found that this enzyme, as well as those present in rennet extract, is operative at very low temperatures, even below freezing-point. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z For the reason above given, the rennet should not, he says, be washed in water when taken from the calf, as it exhausts its strength, but be simply salted. The American Reformed Cattle Doctor 2011-11-14T03:00:19.813Z In the winter, when cream does not get sufficiently sour, put in a little lemon-juice or calves' rennet. Soil Culture The chief causes of this variation, are the temperature of the milk, and the quality and quantity of the rennet employed. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The curdling of the milk to precipitate the cheese solids is produced by the addition of rennet, which is obtained by extracting the fourth stomach of the young calf with a solution of common salt. Outlines of dairy bacteriology A concise manual for the use of students in dairying If colouring matter is used, it should be added fifteen to twenty minutes before the rennet, so as to become thoroughly mingled with the milk before coagulation takes place. Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" 2012-02-11T03:03:39.807Z It is this property of rennet, which is an infusion of the fourth stomach of the calf, by which milk is coagulated, or formed into “curd.” A Treatise on Anatomy, Physiology, and Hygiene (Revised Edition) Too much rennet gives it a strong, unpleasant smell and taste. Soil Culture The temperature of new or entire milk, when the rennet is added, should be raised to about 95� F.; that of skimmed milk need not be quite so high. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The commercial rennet extract when in condition for use contains very few bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying If the disorder continues after the removal of the irritant, a large tablespoonful of rennet, or 30 grains of pepsin, may be given at each meal along with a teaspoonful of tincture of gentian. Special Report on Diseases of Cattle Then it took seven wise-heads together to guess Just how much rennet, no more and no less, Should be added, to curdle and thicken the mess. St. Nicholas Magazine for Boys and Girls, Vol. V, August, 1878, No 10. Scribner's Illustrated If calves are inclined to purge or scour, as the farmers call it, put a little rennet in their food. Soil Culture A single spoonful of this rennet is said to be sufficient for 45 or 50 quarts of milk. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The maker, however, attempts to insure the presence of a sufficient number by the use of "home-made" rennet. Outlines of dairy bacteriology A concise manual for the use of students in dairying Hernia of the rennet, or fourth stomach.—This disease occasionally occurs in calves and is usually caused by a blow from a cow's horn on the right flank of the calf. Special Report on Diseases of Cattle For Whey, take a quart of new milk before it is cold, and put in as much rennet as will turn it to a clear whey. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families There are many fanciful ways of preparing the rennet, putting in sweet herbs, &c. Soil Culture To make the best cheese, the true temperature should always be attained as nearly as possible, before the rennet is added. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. If the rennet thus prepared contains no harmful bacteria and the milk is of good quality, the cheese is likely to ripen in a normal manner. Outlines of dairy bacteriology A concise manual for the use of students in dairying Put cleaned calf’s rennet into white wine, in the proportion of a piece three inches square to a pint of wine. The American Housewife Containing the Most Valuable and Original Receipts in all the Various Branches of Cookery; and Written in a Minute and Methodical Manner Mix it with the rennet in the milk, more or less, according as the taste and colour may be preferred. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Consequently the rennet was forbidden, and the cheese made from their rennet was also forbidden.449.Sol. Hebrew Literature The rennet thus prepared is poured into the milk previously raised to the temperature of 90� or 95� F., and is intimately mixed with it. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The rennet should be prepared with due regard to bacteriological principles, a condition that is rarely met in Swiss factories in this country. Outlines of dairy bacteriology A concise manual for the use of students in dairying Sometimes a few drops of rennet are added to the milk so as to curdle the same, and thus permit of the more ready detection of the gas that is evolved. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying The rennet bag should be kept perfectly sweet and fresh: if it be in the least degree tainted, the cheese will never have a good flavour. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Curdle fresh milk by warming to 60°C., and adding rennet; filter off the whey into a sterile "tared" flask. The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. At the end of six weeks, the liquor is filtered and preserved in well-corked bottles, while the membrane is put into salt-water to form a new portion of rennet. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. This cheese is prepared from cow's milk which is curdled by rennet. Outlines of dairy bacteriology A concise manual for the use of students in dairying In Swiss cheese factories, the custom of using home-made rennet solutions is responsible for considerable factory infection. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying The night's cream is put into the morning's milk, with the rennet. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Curdle fresh milk by warming to 60°C., and adding rennet; filter off the whey into a sterile flask. The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. For making rich cheeses, the rennet should always be filtered clear. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The first stage in the ripening is due to the rennet and the lactic bacteria. Outlines of dairy bacteriology A concise manual for the use of students in dairying The coagulation of the milk is caused by the action of enzyms of a rennet type that are formed by the growth of various species of bacteria. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying When of a proper heat, put in as much rennet as will bring it in twenty minutes, likewise a bit of sugar. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Curdle fresh milk by warming to 60° C. and adding rennet. The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. As rennets differ much in quality, enough should be used to coagulate the milk sufficiently in about forty minutes. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The second type is that made from curd, which is precipitated by the addition of rennet to the milk. Outlines of dairy bacteriology A concise manual for the use of students in dairying When the milk is about 95° F., about ten drops of rennet extract are added to each sample and mixed thoroughly with the milk. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying To a quart of fresh cream put a pint of new milk, warm enough to give the cream a proper degree of warmth; then add a little sugar and rennet. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Charlotte, from rennet apples first did frame A pie, which still retains her name. A Poetical Cook-Book Or, add a little rennet to its food. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The bacteria in the commercial rennet extract are too few to be of any importance whatever in the ripening process. Outlines of dairy bacteriology A concise manual for the use of students in dairying The action of the rennet, which is added to precipitate the casein of the milk, is markedly affected by the amount of acid present, as well as the temperature. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying To make this article, put into a pan five quarts of strippings, that is, the last of the milk, with two spoonfuls of rennet. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families When milk becomes sour, either naturally or by the addition of rennet, it can no longer hold casein in solution, and the curd consequently separates. The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock But being thus prepared from sour milk, and without the use of rennet, buttermilk cheese differs more or less in quality from that which is made from sweet skimmed-milk. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. The lactic bacteria are therefore an essential factor in inaugurating the ripening changes in all types of rennet cheese. Outlines of dairy bacteriology A concise manual for the use of students in dairying The reason for this is that in pasteurizing milk, the soluble lime salts are precipitated by the action of heat, and under these conditions rennet extract does not curdle the casein in a normal manner. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying In eight or nine hours the liquor may be used as other rennet. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families After that she put in a little rennet with a spoon. Aunt Madge's Story In making the rennet, different customs also prevail. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. It is also obtained by the use of rennet, and the process of curding milk is simply the coagulation of its caseine. Elements of Agricultural Chemistry In the use of natural rennets, such as are frequently employed in the making of Swiss cheese, considerable numbers of bacteria are added to the milk. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying The principal ingredient in making cheese is the rennet, maw, or inner part of a calf's stomach, which is cleaned, salted, and hung up in paper bags to dry. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The latter is removed, and to the blue milk thus obtained about a square inch of rennet is to be added, and the milk-vessel placed in warm water. The Physical Life of Woman: Advice to the Maiden, Wife and Mother If only one has been infused, and the rennet is intended for immediate use, the infusion requires only to be skimmed and strained. Domestic Animals History and description of the horse, mule, cattle, sheep, swine, poultry and farm dogs; with directions for their management, breeding, crossing, rearing, feeding, and preparation for a profitable market; also their diseases and remedies. Together with full directions for the management of the dairy. In France, the flowers are gathered, and dried in the shade; and, when so preserved, are used as a substitute for rennet, to coagulate milk. The Field and Garden Vegetables of America Containing Full Descriptions of Nearly Eleven Hundred Species and Varietes; With Directions for Propagation, Culture and Use. Although these rennets are preserved in salt, alcohol or boric acid, they are never free from bacteria. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying Pour in as much rennet as will curdle the milk, and then cover it over. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Neufchatel is a soft cheese made from sweet milk to which the rennet is added at a high temperature. Human Foods and Their Nutritive Value This seems due to natural causes, since there is a juice having a coagulating potency like rennet underground in those spots and in that country. The Ten Books on Architecture For a week or more we were kept busy, night and morning, furnishing the bark-eaters with cuds, prepared from the macerated inner bark of sweet elder, impregnated with rennet. A Busy Year at the Old Squire's Still further, the development of this acid is necessary for the digestive activity of the pepsin in the rennet extract. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying Some keep a small quantity of the old cream for that purpose; some use a little rennet, and others a few tea-spoonfuls of lemon juice. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The generic term, Galium, comes from the Greek word gala, milk, which the herb was formerly employed to curdle, instead of rennet. Herbal Simples Approved for Modern Uses of Cure I am forgetting my cheese, I set the rennet before I came out. Garthowen A Story of a Welsh Homestead Next day, when she put the rennet in the sheep's milk, not a bit would the curd come. A Dozen Ways Of Love That such a condition occurs in the hard type of cheese made with rennet is extremely improbable. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying Take three quarts of new milk, and add as much rennet as is sufficient to turn it; then break the curd, and drain off all the whey through a clean cloth. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families The milk, which, after being scummed as before, had been put into a copper kettle, receives its due quantity of rennet, and is gently warmed, if the season requires it. Memoir, Correspondence, And Miscellanies, From The Papers Of Thomas Jefferson, Volume 2 The name for rennet is earning, in Lincolnshire. Proserpina, Volume 2 Studies Of Wayside Flowers So he went away, and next day she put the rennet in the milk as usual, but not a bit would the curd come. A Dozen Ways Of Love Another important factor in the breaking down of the casein is the pepsin in the rennet extract. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying According to the Italian method, a more delicate and tender curd is made without the use of common rennet. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Curds are made by taking any quantity of milk and letting it nearly boil, then throw in a little rennet or a glass of sherry. Cassell's Vegetarian Cookery A Manual of Cheap and Wholesome Diet About Civil War time, John Jossi, a dairyman of Dodge County, Wisconsin, came up with this novelty, a rennet cheese made of whole cow's milk. The Complete Book of Cheese Sheep's milk is rich, and she put rennet in that, and fed the children on the curd. A Dozen Ways Of Love One method of procedure which is likely to cause trouble in Swiss factories is often produced by the use of sour, fermented whey in which to soak the natural rennets. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying Put three or four pints of milk into a pan a little warm, and then add rennet or gallina. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Prepared rennet can be had at almost any druggist's, and at a reasonable price. The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Made from the milk of beans and curdled with its own vegetable rennet. The Complete Book of Cheese If your husband brings home company when you are unprepared, rennet pudding may be made at five minutes' notice; provided you keep a piece of calf's rennet ready prepared soaking in a bottle of wine. The American Frugal Housewife This condition is apt to appear if the ripening temperature is somewhat high, or larger quantities of rennet used than usual. Outlines of Dairy Bacteriology, 8th edition A Concise Manual for the Use of Students in Dairying Put warm milk into a bowl, and turn it with rennet. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families You may make this cheese of sweet milk by forming the curd with prepared rennet. The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home Other cheeses are made with vegetable rennet, some from similar thistle or cardoon juice, especially in Portugal. The Complete Book of Cheese Sometimes, but less frequently, an acid or rennet is added to precipitate the solid ingredients of the milk. Observations on the Mussulmauns of India Descriptive of Their Manners, Customs, Habits and Religious Opinions Made During a Twelve Years' Residence in Their Immediate Society Gouda cheese, the best made in Holland, is prized for its soundness, which is referable to muriatic acid being used in curdling the milk instead of rennet. The Mirror of Literature, Amusement, and Instruction Volume 20, No. 582, December 22, 1832 This article is made of milk immediately from the cow; and if it be too hot in the summer, a little skim milk or water is added to it, before the rennet is put in. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families First scald the quantity of milk desired; let it cool a little, then add the rennet; the directions for quantity are given on the packages of "Prepared Rennet." The Whitehouse Cookbook (1887) Cooking, Toilet and Household Recipes, Menus, Dinner-Giving, Table Etiquette, Care of the Sick, Health Suggestions, Facts Worth Knowing, Etc., Etc. The Whole Comprising a Comprehensive Cyclopedia of Information for the Home But our occidental kind with animal milk and rennet is never eaten by Chinese and the mere mention of it has been known to make them shiver. The Complete Book of Cheese You must not wash it--that would weaken the gastric juice, and injure the rennet. The Virginia Housewife Rumex Acetosa.—Bryant says the Irish, who are particularly fond of acids, eat the leaves with their milk and fish; and the Laplanders use the juice of them as rennet to their milk. The Botanist's Companion, Volume II The rennet when dried must be kept in a cool place. The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families Casein, although not coagulable by heat, is coagulated by the introduction into the milk of acids or extract of rennet. Science in the Kitchen. Dissolve in this one teaspoon of fine sugar and one tablespoon common rennet or thirty drops of Hauser's extract of rennet. The Complete Book of Cheese The practice is to add a quantity of rennet, equal to the size of an olive, to two congii of milk to make it curdle. Roman Farm Management The Treatises of Cato and Varro Then turning, she took a small cup of rennet clabber from the shelf, poured a little cream over it, put a spoon in it, and set it on the table before me. The Expedition of the Donner Party and its Tragic Fate The following is an original recipe for cheese without rennet given me by Mrs Wallace, a well-known pioneer in Food Reform. Reform Cookery Book (4th edition) Up-To-Date Health Cookery for the Twentieth Century. By the rennet ferment caseinogen is converted into casein, a substance resembling caseinogen in being soluble in water, but differing in having an insoluble calcium salt. The Project Gutenberg Encyclopedia Volume 1 of 28 After the rennet is added, the curd stands for an hour and is separated from the whey by being lifted in a cheesecloth and strained. The Complete Book of Cheese It is made from whole or partly skimmed cow's milk coagulated by means of rennet. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables The rennet must soak all night in the water before it can be fit for use. Directions for Cookery, in its Various Branches She said: "My rennet is rather weak, so I have to use considerable." The Bay State Monthly — Volume 1, No. 1, January, 1884 Rub the salt from a nicely dried rennet, and cut it up; put it in a bottle, and fill it up with good wine. Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Soybean China Because this cheese is made of vegetable milk and often developed with a vegetable rennet, it is rated by many as a regular cheese. The Complete Book of Cheese It is a soft rennet cheese made from whole cow's milk. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables Put the rennet into it, leaving the string hanging out over the side, that you may know where to find it. Directions for Cookery, in its Various Branches Just so the rennet of a sucking calf has a greater power of coagulating cow's milk than that of a sheep, and vice versa. Scientific American Supplement, No. 392, July 7, 1883 If you have rennet in a bottle of wine, two tea-spoonsful of it will make a quart of whey; but if the person has fever, it is best to make it without wine. Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers Add this to the extract of rennet and stir into the milk as much as your taste may deem sufficient. The Complete Book of Cheese With the temperature at the right point, rennet is added to coagulate the milk, or form the curd. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables Either the wine or the rennet will be found good for turning milk; but do not put in both together, or the curd will become so hard and tough, as to be uneatable. Directions for Cookery, in its Various Branches Junket: Add rennet to milk and let it stand until it thickens. Maintaining Health Formerly Health and Efficiency A. The milk is turned into curds and whey, which is done by putting a liquid into it called rennet. The Infant System For Developing the Intellectual and Moral Powers of all Children, from One to Seven years of Age To take the place of the natural butterfat the phony fats are whipped in violently and extra rennet is added to speed up coagulation. The Complete Book of Cheese It is made from sweet milk, coagulated with rennet, cut with curd knives, and heated in the whey to firm it. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables Cut a piece of rennet about two inches square, wash off the salt in cold water, and wipe it dry. Directions for Cookery, in its Various Branches The rennet can be bought at the drug stores. Maintaining Health Formerly Health and Efficiency Another preparation for the same purpose consists of rennet whey, a little sweetened, and "disguised, if necessary, as just stated." The Young Mother Management of Children in Regard to Health It is made in the usual way, rennet added, curd broken up, whey drained off, curd put into forms and pressed lightly. The Complete Book of Cheese It is a hard rennet cheese of a red color and is mild in flavor. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables When the rennet is put in, the heat of the milk should be from 90 to 96 degrees. Directions for Cookery, in its Various Branches The rennet in the stomach curdles the casein. Maintaining Health Formerly Health and Efficiency Take one or two teaspoonfuls of fresh milk in a test tube; heat it, and add a small quantity of extract of rennet. A Practical Physiology Made with rennet and a bacterial "starter," the curd is cut and pressed to squeeze out all of the whey and then aged in cylindrical forms for a year or more. The Complete Book of Cheese It is not unlike Roquefort in appearance and in use, but it is made from whole cow's milk coagulated with rennet. Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables Having strained into a tub a bucket of new milk, turn it in the usual way with rennet water. Directions for Cookery, in its Various Branches When rennet melts, much milk makes haste to bind. Sonnets Boil the milk as before, and allow it to cool; then add rennet. A Practical Physiology With this goes a vegetable cheese curded by its own vegetable rennet. The Complete Book of Cheese It is made by turning with rennet a mixture of cream and new milk. The Book of Household Management Wash a small bit of rennet about two inches square, in cold water, to get off the salt. Directions for Cookery, in its Various Branches And I am obliged to own there is none in the milk itself; but, I daresay, you know curdled milk or rennet? The History of a Mouthful of Bread And its effect on the organization of men and animals It is more difficult to coagulate boiled milk with rennet than unboiled milk. A Practical Physiology The method of curdling without the usual animal rennet is interesting and unusual. The Complete Book of Cheese Dutch cheese derives its peculiar pungent taste from the practice adopted in Holland of coagulating the milk with muriatic acid instead of rennet. The Book of Household Management Take a piece of rennet about three inches square, and wash it in two or three cold waters to get off the salt; wipe it dry, and fasten a string to one corner of it. Directions for Cookery, in its Various Branches Add the sugar, vanilla, and rennet or junket, and stir until dissolved. School and Home Cooking The curdling of milk by the rennet ferment present in the gastric juice, is quite different from that produced by the "souring of milk," or by the precipitation of caseinogen by acids. A Practical Physiology Fresh, warm milk is coagulated by rennet in four hours. The Complete Book of Cheese INGREDIENTS.—A very small piece of rennet, 1/2 gallon of milk. The Book of Household Management You may keep rennet in white wine; cutting it in small pieces, and putting it into a glass jar with wine enough to cover it well. Directions for Cookery, in its Various Branches Add to it 1/4 teaspoonful liquid rennet, or 1/8 junket tablet, and set aside. School and Home Cooking To show the action of rennet on milk. A Practical Physiology Sweet milk is coagulated with rennet in twenty to thirty minutes, the curd cut fairly fine and cooked not so firm as Emmentaler, but firmer than Limburger. The Complete Book of Cheese Pour some boiling water on the rennet, and let it remain for 6 hours; then use the liquor to turn the milk. The Book of Household Management Mix the two juices together, and stir them into the warm milk immediately after you have put in the rennet. Directions for Cookery, in its Various Branches Take a small piece of rennet about two inches square. Seventy-Five Receipts for Pastry, Cakes and Sweetmeats, by Miss Leslie It is well known that "rennet" prepared from the calf's stomach has a remarkable effect in rapidly curdling milk, and this property is utilized in the manufacture of cheese. A Practical Physiology A mixture of fresh whey and buttermilk is added with the rennet. The Complete Book of Cheese INGREDIENTS.—To every pint of new milk allow 2 dessertspoonfuls of brandy, 1 dessertspoonful of sugar, and 1-1/2 dessertspoonful of prepared rennet; thick cream, pounded cinnamon, or grated nutmeg. The Book of Household Management If too large a proportion of rennet is mixed with the milk, the cheese will be tough and leathery. Directions for Cookery, in its Various Branches One pint of milk slightly warmed and sweetened and flavored, add one large teaspoon of liquid rennet. Making Good on Private Duty Repeat the experiment, but previously boil the rennet. A Practical Physiology Milk is curdled with rennet and condensed by heating until it has a butter-like consistency. The Complete Book of Cheese Mode.—Make the milk blood-warm; put it into a deep dish with the brandy, sugar, and rennet; stir it altogether, and cover it over until it is set. The Book of Household Management Let it stand all night, and in the morning stir the rennet water into a quart pitcher of warm milk. Directions for Cookery, in its Various Branches Put 5 quarts of strippings, that is, the last of the milking, into a pan, with 2 spoonsful of rennet. Young's Demonstrative Translation of Scientific Secrets No such result is obtained as in the preceding experiment, because the rennet ferment is destroyed by heat. A Practical Physiology Gouda, Kosher Holland The same semihard good Gouda, but made with kosher rennet. The Complete Book of Cheese A little of this rennet, poured into a basin of warm milk, at once coagulates the greater part, and separates from it a quantity of thin liquor, called whey. The Book of Household Management Stir into it half a tea-cupful of infusion of rennet or rennet-water; and having covered it, set it in a warm place for about half an hour, or till it becomes a firm curd. Directions for Cookery, in its Various Branches In vain you dilute milk and use absorbents; whoever swallows milk digests cheese, this rule is without exception; rennet is made from a calf's stomach. Emile In the manufacture of cheese the casein of the milk is separated from the other products by the use of rennet, and is collected in large masses and pressed, forming the fresh cheese. The Story of Germ Life In shining pans the snowy flood Through whitened canvas pours; The dyeing pots of otter good And rennet tinged with madder blood Are sought among their stores. The Complete Book of Cheese It is gastric juice, adhering to the calf's stomach, and drawn out by the water, forming rennet, that makes the curds in the basin. The Book of Household Management You may make it of milk that is entirely sweet by forming the curd with rennet. Directions for Cookery, in its Various Branches Rennet can be bought at the chemist's ready for use; but rennet tables, which answer very nicely, can be used instead. The Art of Living in Australia ; together with three hundred Australian cookery recipes and accessory kitchen information by Mrs. H. Wicken Use a piece of rennet about the size of a half dollar. Recipes Tried and True In infusing the rennet, allow a quart of lukewarm water, and a table-spoonful of salt to a piece about half the size of your hand. Directions for Cookery, in its Various Branches The best baking apples for early use are the Colvilles; the best for autumn are the rennets and pearmains; and the best for winter and spring are russets. The Book of Household Management |
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