rennin

[ren-in]

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.

rennin

/ 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

rennin

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

Word History and Origins

Origin of rennin¹

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

Word History and Origins

Origin of rennin¹

C20: from _rennet + _-in

Example Sentences

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.

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

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

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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.

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

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