(n.) A name of many different kinds of apples. Cf. Reinette.
(v.) 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.
Example Sentences:
(1) Free fatty acids from both coconut and corn oils reduced diet palatability and intake; those from tallow and coconut oil markedly interfered (in vitro) with rennet clotting of milk replacers.
(2) Proteolytic activities of chymosin, bovine pepsin, Mucor miehei rennet, Cryphonectria parasitica (formerly Endothia parasitica) rennet, trypsin, and chymotrypsin on kappa-casein macropeptide were measured.
(3) Variables assayed were milk pasteurization, utilization of lactic acid starter by direct application, substitution of the kid rennet by commercial calf rennet, and cheese maturation for a one-month period.
(4) Sphingomyelins were isolated from mucosal layers of bovine rennet stomach, duodenum, jejunoileum, and colon ascendens.
(5) Milk containing L. monocytogenes was coagulated with gluconic acid, HCl, or rennet, and cottage cheese curd was prepared.
(6) The PER of acid casein (3.15) and milk retentate (3.19) had the same value, whereas caseinates and rennet-casein had lower efficiency (between 2.95 and 2.57).
(7) A mixture of two similar on their specificity enzymes chymosin and bovine pepsin was isolated from rennet by the chromatography on these sorbents.
(8) beta-Caseins isolated from buffalo's and cow's milk were hydrolysed either with rennet or with microbial proteases from Mucor miehei, M. pusillus Lindt or Endothia parasitica.
(9) alphaS-Caseins were isolated from buffalo's and cow's milk and hydrolyzed with rennet, bovine pepsin, microbial proteases from Mucor miebei, Mucor pusillus Lindt, and Endotbia parasitica.
(10) Carbamylation of buffalo beta-casein was found to retard its proteolysis by all the enzymes but particularly by rennet and M. miehei protease.
(11) Proximate chemical analysis and determinations of sodium chloride and titratible acidity in milk, cheese, dry abomasum and rennet, were carried out.
(12) Whole milk sham-fed to calves exhibits immediate, sharp decreases in pH and rennet coagulation time resulting from liberation of free fatty acids by pregastric esterase.
(13) Sphingosine was the predominant base in all these fractions, and only in rennet stomach were smaller amounts of the C17 and C20 homologs present.
(14) Special test run variations of pretested assays demonstrated the possibilities to define the EBL status of dairy cattle herds up to 50 lactating cows without preparation of the bulk milk sample and up 100 after concentration of the antibodies by the rennet-ammonium sulfate method.
(15) Rennet or abomasal fluid was used as the clotting agent.
(16) Rennet powder proved to be fairly stable after a 17-month storage at 4 C. Within the same period, a crystalline chymosin solution kept at --18 C lost 30 to 50% of its activity.
(17) Taking the same weight ratio between whey and curd, the following results were obtained: a) The aflatoxin M1-distribution in whey and curd was not changed with increasing amounts of rennet, thus decreasing the renneting time at constant renneting temperatures.
(18) A microbiological screening program was instituted to search for an animal rennet substitute.
(19) We observed the levels of vitamin E in the blood serum of calves after peroral application of Combinal E (1 ml contains 20 mg of tocopherol acetate in water solution), after application through a fistula into the rennet stomach and after an intramuscular injection of Erevit (1 ml contains 300 mg of tocopherol acetate in vegetable oil).
(20) The role of milk proteins in the gelation of sterile milk concentrates, destabilization of frozen milk, rennet-clotting of milk, and stabilization of the fat emulsion in milk is also described.
Renneting
Definition:
(n.) Same as 1st Rennet.
Example Sentences:
(1) Free fatty acids from both coconut and corn oils reduced diet palatability and intake; those from tallow and coconut oil markedly interfered (in vitro) with rennet clotting of milk replacers.
(2) Proteolytic activities of chymosin, bovine pepsin, Mucor miehei rennet, Cryphonectria parasitica (formerly Endothia parasitica) rennet, trypsin, and chymotrypsin on kappa-casein macropeptide were measured.
(3) Variables assayed were milk pasteurization, utilization of lactic acid starter by direct application, substitution of the kid rennet by commercial calf rennet, and cheese maturation for a one-month period.
(4) Sphingomyelins were isolated from mucosal layers of bovine rennet stomach, duodenum, jejunoileum, and colon ascendens.
(5) Milk containing L. monocytogenes was coagulated with gluconic acid, HCl, or rennet, and cottage cheese curd was prepared.
(6) The PER of acid casein (3.15) and milk retentate (3.19) had the same value, whereas caseinates and rennet-casein had lower efficiency (between 2.95 and 2.57).
(7) A mixture of two similar on their specificity enzymes chymosin and bovine pepsin was isolated from rennet by the chromatography on these sorbents.
(8) beta-Caseins isolated from buffalo's and cow's milk were hydrolysed either with rennet or with microbial proteases from Mucor miehei, M. pusillus Lindt or Endothia parasitica.
(9) alphaS-Caseins were isolated from buffalo's and cow's milk and hydrolyzed with rennet, bovine pepsin, microbial proteases from Mucor miebei, Mucor pusillus Lindt, and Endotbia parasitica.
(10) Carbamylation of buffalo beta-casein was found to retard its proteolysis by all the enzymes but particularly by rennet and M. miehei protease.
(11) Proximate chemical analysis and determinations of sodium chloride and titratible acidity in milk, cheese, dry abomasum and rennet, were carried out.
(12) Whole milk sham-fed to calves exhibits immediate, sharp decreases in pH and rennet coagulation time resulting from liberation of free fatty acids by pregastric esterase.
(13) Sphingosine was the predominant base in all these fractions, and only in rennet stomach were smaller amounts of the C17 and C20 homologs present.
(14) Special test run variations of pretested assays demonstrated the possibilities to define the EBL status of dairy cattle herds up to 50 lactating cows without preparation of the bulk milk sample and up 100 after concentration of the antibodies by the rennet-ammonium sulfate method.
(15) Rennet or abomasal fluid was used as the clotting agent.
(16) Rennet powder proved to be fairly stable after a 17-month storage at 4 C. Within the same period, a crystalline chymosin solution kept at --18 C lost 30 to 50% of its activity.
(17) Taking the same weight ratio between whey and curd, the following results were obtained: a) The aflatoxin M1-distribution in whey and curd was not changed with increasing amounts of rennet, thus decreasing the renneting time at constant renneting temperatures.
(18) A microbiological screening program was instituted to search for an animal rennet substitute.
(19) We observed the levels of vitamin E in the blood serum of calves after peroral application of Combinal E (1 ml contains 20 mg of tocopherol acetate in water solution), after application through a fistula into the rennet stomach and after an intramuscular injection of Erevit (1 ml contains 300 mg of tocopherol acetate in vegetable oil).
(20) The role of milk proteins in the gelation of sterile milk concentrates, destabilization of frozen milk, rennet-clotting of milk, and stabilization of the fat emulsion in milk is also described.