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rennin

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rennin /ren·nin/ (ren´in) chymosin.
ren·nin (rnn)
n.
A milk-coagulating enzyme found especially in the gastric juice of the fourth stomach of young ruminants, used in making cheeses and junkets. Also called chymosin.
rennin
[ren′in]
Etymology: ME, rennen, to run
a milk-curdling enzyme that occurs in the gastric juices of infants and is also contained in the rennet produced in the stomach of calves and other ruminants. It is an endopeptidase that converts casein to paracasein and was formerly used extensively as a curdling agent by the cheese industry. An artificially produced microbial rennet rather than the enzyme extracted from rennet in calves is used in half of the cheese produced in the United States today. Also called chymosin. Compare renin.
rennin [ren´in]
the milk-curdling enzyme found in the gastric juice of human infants (before pepsin formation) and abundantly in that of the calf and other ruminants; a preparation from the stomach of the calf is used to coagulate milk protein to facilitate its digestion. Rennin catalyzes the conversion of casein from a soluble to an insoluble form (paracasein or curd).
rennin
an outdated term. See chymosin.
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