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An enzyme that catalyzes the coagulation of milk, obtained from the fourth stomach of calves and other young ruminants or from genetically engineered microorganisms and used in making cheeses and junkets. Also called chymosin.
(Biochemistry) an enzyme that occurs in gastric juice and is a constituent of rennet. It coagulates milk by converting caseinogen to casein. Also called: chymosin
[C20: from rennet + -in]
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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|Noun||1.||rennin - an enzyme that occurs in gastric juice; causes milk to coagulate|
gastric acid, gastric juice - digestive secretions of the stomach glands consisting chiefly of hydrochloric acid and mucin and the enzymes pepsin and rennin and lipase
enzyme - any of several complex proteins that are produced by cells and act as catalysts in specific biochemical reactions
coagulase - an enzyme that induces coagulation
rennet - a substance that curdles milk in making cheese and junket