rennet

(Αγγλικός)

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.

Προφέρεται ως (IPA)

/ˈɹɛnɪt/

Κληρονομήθηκε από Μέσα Αγγλικά

Συγγενές με Μέσα Ολλανδικά

Συγγενές με Μέσα Αγγλικά

Συγγενές με Παλαιά Αγγλικά

Συγγενές με Γερμανικά

In summary

From Middle English rennet, from Old English *rynnet, *ġerynnet, from Proto-West Germanic *garunniþu (“coagulation, curdling, rennet”), cognate with Old Saxon girunnida (“a running together, coagulation”), Old High German girunnida (“rennet, coagulation”), Middle High German gerinnede (“that which is curdled”). Compare also Middle English renelesse, renels, renlys, rendlys (“rennet”), Middle Dutch rinsel, runsel (“rennet”), Middle English irennen (“to curdle; to run”), Old English ġerennan (“to coagulate”), Old High German girunst (“rennet”), German gerinnen (“to coagulate; congeal”).