stremsel

Dutch

Etymology

From Middle Dutch stremsel. Equivalent to stremmen +‎ -sel. Cognate with West Frisian strjemsel.

Pronunciation

IPA^(key): /ˈstrɛm.səl/
Hyphenation: strem‧sel
Rhymes: -ɛmsəl

Noun

stremsel n (plural stremsels)

rennet; 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
Synonyms: leb, runsel
Om kaas te maken heeft men stremsel nodig. ― You need rennet in order to make cheese.
- 1710, François Halma, Woordenboek der Nederduitsche en Fransche taalen.
  Stremsel. Zeker vogt dat men in de melk doet om ze te doen stremmen.
  Rennet. A certain fluid added to milk in order to make it curdle.
- Year unknown, Hermina Grolman, Eigen Volk, vol. 2, page 23.
  Dit stremsel bestond uit een aftreksel van nuchtere kalvermagen, kalverlebben genaamd.
  This rennet consisted of an infusion of abstemious calf stomachs called calf maws.
(obsolete) any curdled liquid, especially milk
- 1657, Joost van den Vondel, De CXVIII. Harpzang in De werken van Vondel. Deel 8. 1656-1660, page 516.
  Hun hart verhardt, als stremsel, zonder zegen...
  Their hearts hardened, like curdled milk, graceless...
- 1807, Johannes le Francq van Berkhey, Natuurlyke historie van Holland, vol. 6, publ. P. H. Trap, page 251.
  De jonge Kalveren, die altoos een soort van stremsel, ja zelfs stukken geronnen kaas, in de maag hebben...
  The young Calves, which always have a kind of curdled milk, yes, even chunks of clotted cheese in their stomachs...

Derived terms

bloedstremsel
kaasstremsel
lebstremsel
poederstremsel
stremselfabriek
stremselfabrikant

Descendants

Afrikaans: stremsel

References

Matthias de Vries; Lambert Allard te Winkel (1864), “stremsel”, in Woordenboek der Nederlandsche Taal, published 2001

单词	stremsel
释义	stremsel Dutch Etymology From Middle Dutch stremsel. Equivalent to stremmen +‎ -sel. Cognate with West Frisian strjemsel. Pronunciation IPA^(key): /ˈstrɛm.səl/ Hyphenation: strem‧sel Rhymes: -ɛmsəl Noun stremsel n (plural stremsels) rennet; 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 Synonyms: leb, runsel Om kaas te maken heeft men stremsel* nodig.* ― You need rennet in order to make cheese. 1710, François Halma, Woordenboek der Nederduitsche en Fransche taalen. Stremsel. Zeker vogt dat men in de melk doet om ze te doen stremmen. Rennet. A certain fluid added to milk in order to make it curdle. Year unknown, Hermina Grolman, Eigen Volk, vol. 2, page 23. Dit stremsel bestond uit een aftreksel van nuchtere kalvermagen, kalverlebben genaamd. This rennet consisted of an infusion of abstemious calf stomachs called calf maws. (obsolete) any curdled liquid, especially milk 1657, Joost van den Vondel, De CXVIII. Harpzang in De werken van Vondel. Deel 8. 1656-1660, page 516. Hun hart verhardt, als stremsel, zonder zegen... Their hearts hardened, like curdled milk, graceless... 1807, Johannes le Francq van Berkhey, Natuurlyke historie van Holland, vol. 6, publ. P. H. Trap, page 251. De jonge Kalveren, die altoos een soort van stremsel, ja zelfs stukken geronnen kaas, in de maag hebben... The young Calves, which always have a kind of curdled milk, yes, even chunks of clotted cheese in their stomachs... Derived terms bloedstremsel kaasstremsel lebstremsel poederstremsel stremselfabriek stremselfabrikant Descendants Afrikaans: stremsel References Matthias de Vries; Lambert Allard te Winkel (1864), “stremsel”, in Woordenboek der Nederlandsche Taal, published 2001
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