Opposing or counteracting rennet, an enzyme used in cheese-making to curdle milk.
From anti- (against) + rennet (from Old English 'runnet,' possibly from Old Norse 'hrænn'). This technical term emerged in food chemistry and dairy science.
In an era of lactose intolerance and vegan cheese innovation, antirennet compounds are quietly revolutionizing how we make plant-based cheeses—it's chemistry solving a food culture problem!
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