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An aspartic proteinase structurally homologous with pepsin, formed from prochymosin; the milk-curdling enzyme obtained from the glandular layer of the stomach of the calf. Acts on a single peptide bond (-Phe-Met-) in κ-casein.
1. An extract made from the inner lining of the fourth stomach of a calf or other young ruminant, used in cheesemaking to curdle milk.
2. A similar enzyme-containing substance obtained from certain other animals, plants, fungi, or bacteria.
1. The lining of the fourth stomach of a calf.
2. A fluid containing rennin (chymosin), a coagulating enzyme, used for making junket or cheese.
extract of the abomasal mucosa of the unweaned calf used in curdling milk in the preparation of cheese.