from The American Heritage® Dictionary of the English Language, 4th Edition
- n. An enzyme that catalyzes the coagulation of milk, found in the gastric juice of the fourth stomach of young ruminants and used in making cheeses and junkets. Also called chymosin, rennet.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A proteolytic enzyme, obtained the gastric juice of the abomasum of calves, used to coagulate milk and make cheese
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
from The Century Dictionary and Cyclopedia
- n. Same as chymosin.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. an enzyme that occurs in gastric juice; causes milk to coagulate
renn(et) + -in.(American Heritage® Dictionary of the English Language, Fourth Edition)