† rennetingn.¹

Forms: 1600s renetting, 1600s–1700s renating, 1600s–1800s renneting, 1700s rennetting, 1700s renniting.

Origin: Formed within English, by derivation. Etymons: rennet n.², -ing suffix³.

Etymology: < rennet n.² + -ing suffix³, probably after Queening n.¹ Compare Dutch regional (West Flanders) reinetting , renetting (late 19th cent.). Compare earlier reinette n.

Obsolete.

= rennet n.²

ΘΚΠ

the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular types of fruit > [noun] > apple > eating-apple > types of

costardc1390

bitter-sweet1393

pippin?1435

pomewater?1435

Queening?1435

richardine?1435

blaundrellc1440

pear apple1440

tuberc1440

quarrendenc1450

birtle1483

sweeting1530

pomeroyal1534

renneta1568

deusan1570

apple-john1572

Richard1572

lording1573

russeting1573

greening1577

queen apple1579

peeler1580

reinette1582

darling1584

doucin1584

golding1589

puffin1589

lady's longing1591

bitter-sweeting1597

pearmain1597

paradise apple1598

garden globe1600

gastlet1600

leather-coat1600

maligar1600

pomeroy1600

short-start1600

jenneting1601

pome-paradise1601

russet coat1602

John apple1604

honey apple1611

honeymeal1611

musk apple1611

short-shank1611

spice apple1611

French pippin1629

king apple1635

lady apple1651

golden pippin1654

goldling1655

puff1655

cardinal1658

renneting1658

green fillet1662

chestnut1664

cinnamon apple1664

fenouil1664

go-no-further1664

reinetting1664

Westbury apple1664

seek-no-farther1670

nonsuch1676

white-wining1676

russet1686

calville1691

fennel apple1699

queen1699

genet1706

fig-apple1707

oaken pin1707

musk1708

nonpareil1726

costing1731

monstrous reinette1731

Newtown pippin1760

Ribston1782

Rhode Island greening1795

oslin1801

wine apple1802

fall pippin1803

monstrous pippin1817

Newtown Spitzenburg1817

Gravenstein1821

Red Astrachan1822

Tolman sweet1822

grange apple1823

orange pippin1823

Baldwin1826

wine-sap1826

Jonathan1831

Sturmer Pippin1831

rusty-coat1843

Newtowner1846

Northern Spy1847

Cornish gilliflowerc1850

Blenheim Orange1860

Cox1860

nutmeg pippin1860

McIntosh Red1876

Worcester1877

raspberry apple1894

delicious1898

Laxton's Superb1920

Melba apple1928

Melba1933

Mutsu1951

Newtown1953

discovery1964

1658 J. Evelyn tr. N. de Bonnefons French Gardiner 23 The Fruits which you shall make particular choyce of... For Apples, the Renettings [Fr. reinettes] of severall sorts, Cour-pendu, Red pipin..and others.

1681 T. Langford Plain Instr. Fruit-trees ii. 15 I have heard that the Golden-renating was the Fruit of a Cyen of an Apple-tree graffed..on an Apple-tree, and thence had its name as being in a manner born again.

1707 J. Mortimer Whole Art Husbandry 595 Ripe pulpy Apples, as Pippins, Rennetings, &c. that are of a syrupy tenacious nature.

1768 J. Gibson Fruit-gardener iii. ix. 347 Of this kind [sc. rennets] there are golden rennets, gray rennets, and white rennets: there is likewise the golden renneting.

1833 R. Dolby Cook's Dict. (rev. ed.) 16/2 Peel twelve renneting apples, and cut them into quarters.

This entry has been updated (OED Third Edition, December 2009; most recently modified version published online December 2020).

rennetingn.²

Brit.

/ˈrɛnᵻtɪŋ/, U.S.

/ˈrɛnədɪŋ/

Origin: Formed within English, by derivation. Etymons: rennet v., -ing suffix¹.

Etymology: < rennet v. + -ing suffix¹.

Cheese-making.

The action or process of curdling milk by the addition of rennet.

ΘΚΠ

the world > food and drink > food > food manufacture and preparation > preparation of dairy produce > [noun] > formation of cheese > processes in cheese-making

hoving1741

earning1744

rendling1784

hot-iron test1876

renneting1889

cheddaring1929

1889 Jrnl. Royal Agric. Soc. 2nd Ser. 25 425 By the opening of a tap it passes into the tub for raising its contents to the required temperature for renneting.

1937 W. C. Harvey & H. Hill Milk Products iv. 200 Renneting is carried out at a temperature of 80°–91° F.

1976 J. G. Davis Cheese III. xxi. 498 There are four crucial stages in cheesemaking. These are the acidity at renneting, the stage of pitching, the point at which the whey is removed from the curd, and the time of milling, salting and putting to press.

2008 Spokesman Rev. (Spokane, Washington) (Nexis) 5 Mar. Things like pulling the deep mulch off of fresh carrots in the middle of winter, bringing in the first egg of spring, or taking off the pot lid to check the cheese curd after renneting never lose their thrill for me.

Compounds

General attributive, esp. in renneting temperature.

ΚΠ

1894 J. Oliver Milk, Cheese & Butter xi. 172 If no other heating than to obtain renneting temperature, this commenced as soon as last milk has arrived.

1917 C. W. Walker-Tisdale & W. E. Woodnutt Pract. Cheesemaking xiii. 108 Renneting. Having ripened the milk and regulated it to the renneting temperature, the rennet is added.

1950 J. G. Davis Dict. Dairying 100 Renneting. When the correct acidity has been reached rennet is added at the rate of about 1 ml. per gal. of milk... The renneting acidity is one of the crucial points in cheese~making.

1998 G. Stanley in B. J. B. Wood Microbiol. Fermented Foods (ed. 2) 301 Traditional soft mould-ripened cheese used 100% mesophilic cultures and a renneting temperature of 33-35°C.

This entry has been updated (OED Third Edition, December 2009; most recently modified version published online March 2022).

单词	renneting
释义	† rennetingn.¹ Forms: 1600s renetting, 1600s–1700s renating, 1600s–1800s renneting, 1700s rennetting, 1700s renniting. Origin: Formed within English, by derivation. Etymons: rennet n.², -ing suffix³. Etymology: < rennet n.² + -ing suffix³, probably after Queening n.¹ Compare Dutch regional (West Flanders) reinetting , renetting (late 19th cent.). Compare earlier reinette n. Obsolete. = rennet n.² ΘΚΠ the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular types of fruit > [noun] > apple > eating-apple > types of costardc1390 bitter-sweet1393 pippin?1435 pomewater?1435 Queening?1435 richardine?1435 blaundrellc1440 pear apple1440 tuberc1440 quarrendenc1450 birtle1483 sweeting1530 pomeroyal1534 renneta1568 deusan1570 apple-john1572 Richard1572 lording1573 russeting1573 greening1577 queen apple1579 peeler1580 reinette1582 darling1584 doucin1584 golding1589 puffin1589 lady's longing1591 bitter-sweeting1597 pearmain1597 paradise apple1598 garden globe1600 gastlet1600 leather-coat1600 maligar1600 pomeroy1600 short-start1600 jenneting1601 pome-paradise1601 russet coat1602 John apple1604 honey apple1611 honeymeal1611 musk apple1611 short-shank1611 spice apple1611 French pippin1629 king apple1635 lady apple1651 golden pippin1654 goldling1655 puff1655 cardinal1658 renneting1658 green fillet1662 chestnut1664 cinnamon apple1664 fenouil1664 go-no-further1664 reinetting1664 Westbury apple1664 seek-no-farther1670 nonsuch1676 white-wining1676 russet1686 calville1691 fennel apple1699 queen1699 genet1706 fig-apple1707 oaken pin1707 musk1708 nonpareil1726 costing1731 monstrous reinette1731 Newtown pippin1760 Ribston1782 Rhode Island greening1795 oslin1801 wine apple1802 fall pippin1803 monstrous pippin1817 Newtown Spitzenburg1817 Gravenstein1821 Red Astrachan1822 Tolman sweet1822 grange apple1823 orange pippin1823 Baldwin1826 wine-sap1826 Jonathan1831 Sturmer Pippin1831 rusty-coat1843 Newtowner1846 Northern Spy1847 Cornish gilliflowerc1850 Blenheim Orange1860 Cox1860 nutmeg pippin1860 McIntosh Red1876 Worcester1877 raspberry apple1894 delicious1898 Laxton's Superb1920 Melba apple1928 Melba1933 Mutsu1951 Newtown1953 discovery1964 1658 J. Evelyn tr. N. de Bonnefons French Gardiner 23 The Fruits which you shall make particular choyce of... For Apples, the Renettings [Fr. reinettes] of severall sorts, Cour-pendu, Red pipin..and others. 1681 T. Langford Plain Instr. Fruit-trees ii. 15 I have heard that the Golden-renating was the Fruit of a Cyen of an Apple-tree graffed..on an Apple-tree, and thence had its name as being in a manner born again. 1707 J. Mortimer Whole Art Husbandry 595 Ripe pulpy Apples, as Pippins, Rennetings, &c. that are of a syrupy tenacious nature. 1768 J. Gibson Fruit-gardener iii. ix. 347 Of this kind [sc. rennets] there are golden rennets, gray rennets, and white rennets: there is likewise the golden renneting. 1833 R. Dolby Cook's Dict. (rev. ed.) 16/2 Peel twelve renneting apples, and cut them into quarters. This entry has been updated (OED Third Edition, December 2009; most recently modified version published online December 2020). rennetingn.² Brit. /ˈrɛnᵻtɪŋ/, U.S. /ˈrɛnədɪŋ/ Origin: Formed within English, by derivation. Etymons: rennet v., -ing suffix¹. Etymology: < rennet v. + -ing suffix¹. Cheese-making. The action or process of curdling milk by the addition of rennet. ΘΚΠ the world > food and drink > food > food manufacture and preparation > preparation of dairy produce > [noun] > formation of cheese > processes in cheese-making hoving1741 earning1744 rendling1784 hot-iron test1876 renneting1889 cheddaring1929 1889 Jrnl. Royal Agric. Soc. 2nd Ser. 25 425 By the opening of a tap it passes into the tub for raising its contents to the required temperature for renneting. 1937 W. C. Harvey & H. Hill Milk Products iv. 200 Renneting is carried out at a temperature of 80°–91° F. 1976 J. G. Davis Cheese III. xxi. 498 There are four crucial stages in cheesemaking. These are the acidity at renneting, the stage of pitching, the point at which the whey is removed from the curd, and the time of milling, salting and putting to press. 2008 Spokesman Rev. (Spokane, Washington) (Nexis) 5 Mar. Things like pulling the deep mulch off of fresh carrots in the middle of winter, bringing in the first egg of spring, or taking off the pot lid to check the cheese curd after renneting never lose their thrill for me. Compounds General attributive, esp. in renneting temperature. ΚΠ 1894 J. Oliver Milk, Cheese & Butter xi. 172 If no other heating than to obtain renneting temperature, this commenced as soon as last milk has arrived. 1917 C. W. Walker-Tisdale & W. E. Woodnutt Pract. Cheesemaking xiii. 108 Renneting. Having ripened the milk and regulated it to the renneting temperature, the rennet is added. 1950 J. G. Davis Dict. Dairying 100 Renneting. When the correct acidity has been reached rennet is added at the rate of about 1 ml. per gal. of milk... The renneting acidity is one of the crucial points in cheese~making. 1998 G. Stanley in B. J. B. Wood Microbiol. Fermented Foods (ed. 2) 301 Traditional soft mould-ripened cheese used 100% mesophilic cultures and a renneting temperature of 33-35°C. This entry has been updated (OED Third Edition, December 2009; most recently modified version published online March 2022). < n.¹1658n.²1889
随便看	remonarchize remonetisation remonetisations remonetise remonetised remonetises remonetising remonetization remonetizations remonetize remonetized remonetizes remonetizing remonish remonstrable remonstrance remonstrancer remonstrances remonstrant reinserted reinserting reinsertion reinsertions reinserts reinsist

† rennetingn.1

rennetingn.2

Compounds

† rennetingn.¹

rennetingn.²