rennet मीनिंग इन हिंदी

अधिक: आगे

The only ingredients in the cheese are milk, rennet and salt.
At some point, he started using the pseudonym Henri Le Rennet.
Non-animal alternatives for rennet are suitable for consumption by vegetarians.
Newer techniques for making cheese include a chemical process with artificial rennet.
Many hard cheeses in continental Europe contain rennet derived from animal sources.
A small amount of rennet is added and left for 24 hours.
Traditionally, rennet is not added in the production of these cheeses.
Rennet is an enzyme secreted in the stomach of calves.
In cheese making, rennet is the curdling agent.
A small portion of the rennet was used and then allowed to dry.

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