rennin

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.

noun

1. an enzyme that occurs in gastric juice and is a constituent of rennet. It coagulates milk by converting caseinogen to caseinAlso called: chymosin

n.

milk-curdling enzyme, 1897, from rennet + -in (2).

n.

1. A milk-coagulating enzyme found especially in the gastric juice of the fourth stomach of young ruminants, used in making cheeses and junkets.chymosin

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. Also called chymosin