rennin

American  

[ren-in] / ˈrɛn ɪn /

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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rennin British  

/ ˈrɛnɪn /

noun

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

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rennin Scientific  

/ rĕn′ĭn /

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.

2. Also called chymosin

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Etymology

Origin of rennin

First recorded in 1895–1900; renn(et) + -in ²

Example Sentences

During infancy, gastric glands also produce rennin, an enzyme that helps digest milk protein.

From Textbooks • Jun. 19, 2013

Rennet extract contains an enzyme, rennin, that causes the milk to curdle; also another enzyme, pepsin, that exerts a digestive action on the curdled casein.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Hastings, Edwin George

When neither heat nor cold can be felt from this drop of milk, it may be known to be very near the body temperature, the temperature at which rennin is active.

From Woman's Institute Library of Cookery Volume 2: Milk, Butter and Cheese; Eggs; Vegetables by Woman's Institute of Domestic Arts and Sciences

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

From A Practical Physiology by Blaisdell, Albert F.

Absence of coagulation at the end of that period will indicate absence of rennin ferment formation.

From The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. by Eyre, J. W. H. (John William Henry)