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

Now, a similar ferment is abundant in the gastric juice, and may be called rennin.

From A Practical Physiology by Blaisdell, Albert F.

The latter are dissolved in the water and include, besides several salts, three active chemical agents—hydrochloric acid, pepsin, and rennin.

From Physiology and Hygiene for Secondary Schools by Walters, Francis M.

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)

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