a coagulating enzyme occurring in the gastric juice of the calf, forming the active principle of rennet and able to curdle milk.
Origin of rennin
First recorded in 1895–1900; renn(et)
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for rennin
Historical Examples of rennin
Its chief constituents are two ferments called pepsin and rennin, free hydrochloric acid, mineral salts, and 95 per cent of water.
These unorganized ferments are such as rennin, pepsin, trypsin, ptyalin.
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 enzymes of rennet (rennin and pepsin) do not cease acting with the thickening of the milk.
British Dictionary definitions for rennin
an enzyme that occurs in gastric juice and is a constituent of rennet. It coagulates milk by converting caseinogen to caseinAlso called: chymosin
Word Origin for rennin
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
milk-curdling enzyme, 1897, from rennet + -in (2).
Online Etymology Dictionary, © 2010 Douglas Harper
A milk-coagulating enzyme found especially in the gastric juice of the fourth stomach of young ruminants, used in making cheeses and junkets.chymosin
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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 © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.