rennin

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.

Same as chymosin.

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.

A proteolytic enzyme, obtained the gastric juice of the abomasum of calves, used to coagulate milk and make cheese

an enzyme that occurs in gastric juice; causes milk to coagulate