(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) :
Alternative form of reinette. [Any of various kinds of apple, mostly of French origin, characterized by russeting.]
(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) :
Alternative form of reinette. [Any of various kinds of apple, mostly of French origin, characterized by russeting.]