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rennin

[ren-in]
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noun Biochemistry.
  1. a coagulating enzyme occurring in the gastric juice of the calf, forming the active principle of rennet and able to curdle milk.
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Origin of rennin

First recorded in 1895–1900; renn(et) + -in2
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018

Examples from the Web for rennin

Historical Examples

  • Its chief constituents are two ferments called pepsin and rennin, free hydrochloric acid, mineral salts, and 95 per cent of water.

    A Practical Physiology

    Albert F. Blaisdell

  • These unorganized ferments are such as rennin, pepsin, trypsin, ptyalin.

    The Book of Cheese

    Charles Thom and Walter Warner Fisk

  • Secretion of pepsin and rennin is always diminished in marked cases.

  • Rennin at this stage appears to predominate over pepsin31 which is already secreted to some extent.

    The Book of Cheese

    Charles Thom and Walter Warner Fisk

  • The enzymes of rennet (rennin and pepsin) do not cease acting with the thickening of the milk.

    The Book of Cheese

    Charles Thom and Walter Warner Fisk


British Dictionary definitions for rennin

rennin

noun
  1. an enzyme that occurs in gastric juice and is a constituent of rennet. It coagulates milk by converting caseinogen to caseinAlso called: chymosin
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Word Origin

C20: from rennet + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Word Origin and History for rennin

n.

milk-curdling enzyme, 1897, from rennet + -in (2).

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Online Etymology Dictionary, © 2010 Douglas Harper

rennin in Medicine

rennin

(rĕnĭn)
n.
  1. A milk-coagulating enzyme found especially in the gastric juice of the fourth stomach of young ruminants, used in making cheeses and junkets.chymosin
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The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.

rennin in Science

rennin

[rĕnĭn]
  1. 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
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The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.