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Rennet

The combination of two inorganic ferments or enzymes, rennin and pepsin. This is extracted from the abomasums, or fourth stomach of unweaned calves; it is used to coagulate milk to form cheese. Given a certain amount of rennet and heat, milk thickens; the liquid part, or whey, is drained off and the solids, or curd, is left to cure Its effectiveness was certainly known to the Romans, who probably discovered coagulated milk in the stomachs of butchered lamb and kid, and experimented by copying nature. This enzyme can now be chemically produced. See 'Cheese'; 'Little MissMuffit'

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