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rennin - 6 dictionary results

ren⋅nin

  [ren-in]
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–noun Biochemistry.
a coagulating enzyme occurring in the gastric juice of the calf, forming the active principle of rennet and able to curdle milk.
Origin:
1895–1900; renn(et) + -in 2
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
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ren·nin   (rěn'ĭn)   
n.  An enzyme that catalyzes the coagulation of milk, found in the gastric juice of the fourth stomach of young ruminants and used in making cheeses and junkets. Also called chymosin, rennet.

[renn(et) + -in.]
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Main Entry: ren·nin
Pronunciation: 'ren-&n
Function: noun
: a crystallizable enzyme that coagulates milk, that occurs especially with pepsin inthe gastric juice of young animals and is obtained as a yellowish powder, grains, or scales usually by extraction of the mucous membrane of the fourth stomach of calves, and that is used chiefly inmaking cheese and casein for plastics called also chymosin
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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rennin ren·nin (rěn'ĭn)
n.
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.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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rennin   (rěn'ĭn)  Pronunciation Key 
An enzyme that catalyzes the coagulation of milk. Rennin is found in the gastric juice of the fourth stomach of young ruminants and is used in making cheese. Also called chymosin.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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rennin

protein-digestingprotein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein; it is found only in the fourth stomach of cud-chewing animals, such as cows. Its action extends the period in which milk is retained in the stomach of the young animal. In animals that lack rennin, milk is coagulated by the action of pepsin (q.v.), as is the case in humans. A commercial form of rennin, rennet, is used in manufacturing cheese and preparing junket.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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