rennin

rennin

[ren-in]
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) + -in2

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Collins
World English Dictionary
rennin (ˈrɛnɪn)
 
n
Also called: chymosin an enzyme that occurs in gastric juice and is a constituent of rennet. It coagulates milk by converting caseinogen to casein
 
[C20: from rennet + -in]

Collins English Dictionary - Complete & Unabridged 10th Edition
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American Heritage
Medical Dictionary

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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American Heritage
Science Dictionary
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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Encyclopedia Britannica
Encyclopedia

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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