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
In the stomach of small children, especially infants an enzyme called rennin plays an important role.
An enzyme called rennin exists in the gastric juice of the human stomach also.
Digestive enzymes in fish stomach is similar to rennin which is found in the rumen of cattle.
In the cheese-making process, when the enzyme rennin this sounds nasty, but rennin is found in calf stomachs - *ew* is added to milk, the milk coagulates and separates into a watery liquid called whey and semi-solids.
After this the stomach goes through several steps including being dry-salted, washed, scraped to remove surface fat, stretched onto racks where moisture is removed, then finally ground and mixed with a salt solution until the rennin is extracted.
The enzyme, rennin, is obtained from milk fed calves.
She's smoothing her hair, rennin 'her hands down her dress, supposed to be straightening it and all, you see.
The enzyme, rennin, attacks the micelles of casein and breaks them down, facilitating the union with calcium.
If the milk is either too cold or too hot the rennin will not be active at all.
The enzymatic action of rennin is affected by temperature, acidity, salt, light, air, age, and the source and method of preparation: