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Webster 1913 Edition

(rĕn′nĭn)

Noun.

(Biochem.)

A milk-clotting enzyme obtained from the true stomach (abomasum) of a suckling calf. Mol. wt. about 31,000. Also called

chymosin

rennase

, and

abomasal enzyme

[Merck Man. 11]

rennin ‎(countable and uncountable, plural rennins)

(biochemistry) A proteolytic enzyme, obtained from the gastric juice of the abomasum of calves, used to coagulate milk and make cheese.