rennin

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.]

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

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.

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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