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Rennet is a stuff you add to milk so the milk goes thick and splits into soft lumps and a watery part. That is an early step in making many kinds of cheese. Though actually, rennet is not one single thing. Old-style rennet comes from the stomach of a young cow, because that stomach already has the that milk. A lot of cheese now uses rennet made in a lab, or from plants or tiny living things, so some vegetarians can eat it — but the word rennet alone does not tell you which kind. It is a maker’s word, on recipes and food labels. It is not the cheese, and it is not the thick milk; it is only the that starts the .
凝乳酶
組成This word does not split in today’s English. It comes from old English and other old Germanic words for milk going thick — the old picture was milk “running together” into lumps.
原始詞典資料2 筆記錄
以下是外部詞典記錄的用法，原文照列，我們還沒有寫成教學內容。上面的說明才是我們自己寫的；有些用法可能上面已經講過了。
rennetnoun詞源 1/ˈɹɛnɪt/
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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.
這個拼法也被記錄為下列字的變化形：
資料來源：英文維基詞典 English Wiktionary（CC BY-SA 4.0）。 原文照列，未經改寫。