The coagulating enzymes, such as thrombin or thrombase (the fibrin ferment) and rennin, which causes the clotting of milk.
rennin at this stage appears to predominate over pepsin31 which is already secreted to some extent.
These unorganized ferments are such as rennin, pepsin, trypsin, ptyalin.
Deficiency of rennin has the same significance as deficiency of pepsin, and is more easily recognized.
The Council is unable to accept Dr. Balchs result for trypsin or rennin as reliable.
Since the two enzyms are almost invariably present or absent together, the test for rennin serves also as a test for pepsin.
Secretion of pepsin and rennin is always diminished in marked cases.
The enzymes of rennet (rennin and pepsin) do not cease acting with the thickening of the milk.
Absence of coagulation at the end of that period will indicate absence of rennin ferment formation.
Its chief constituents are two ferments called pepsin and rennin, free hydrochloric acid, mineral salts, and 95 per cent of water.
rennin ren·nin (rěn'ĭn)
A milk-coagulating enzyme found especially in the gastric juice of the fourth stomach of young ruminants, used in making cheeses and junkets. Also called chymosin.