Lexic.us

Definition of Rennin

1. Noun. An enzyme that occurs in gastric juice; causes milk to coagulate.

Definition of Rennin

1. Noun. (enzyme) A proteolytic enzyme, obtained the gastric juice of the abomasum of calves, used to coagulate milk and make cheese ¹

¹ Source: wiktionary.com

Definition of Rennin

1. an enzyme [n -S] - See also: enzyme

Medical Definition of Rennin

1. A proteolytic enzyme that isused to curdle milk to make cheese. Rennin is typically used in the form of rennet, a commercial preparation taken from the abomasum of young calves, but because the demand for rennin is so great, the cheese industry is increasingly turning to rennin-producing microbes such as Mucor miehei and Mucor pusillus. (25 Jun 1999)

Lexicographical Neighbors of Rennin

Literary usage of Rennin

Below you will find example usage of this term as found in modern and/or classical literature:

1. The Harvey Lectures by Harvey Society of New York, New York Academy of Medicine (1915)
"Since it had not been determined whether antibody, obtained by immunizing with calf rennin, inhibits the action of sheep rennin as well as that of calf ..."

2. A Text-book of Physiological Chemistry by Olof Hammarsten, Sven Gustaf Hedin (1914)
"rennin is habitually found in the neutral, watery infusion of the fourth stomach ... In these cases, as in man and the higher animals, a rennin-forming sub- ..."

3. A Text-book of Physiological Chemistry by Olof Hammarsten (1911)
"Besides the enzyme called rennin (chymosin) which is found in the calf's stomach, ... In these cases, as in man and the higher animals, a rennin-forming ..."

4. A Textbook of Physiology by Michael Foster (1889)
"It might be thought that the rennet-ferment, rennin we may call it, acted by inducing a fermentation in the sugar of milk, giving rise to lactic acid which ..."

5. A Text Book of Physiology by Michael Foster (1899)
"Such solutions of isolated casein freed from milk- sugar may be made to curdle like natural milk by the addition of rennin, shewing that the milk-sugar has ..."

6. Proceedings of the Cambridge Philosophical Society by Cambridge Philosophical Society (1892)
"Tick based his views upon the result of an experiment made by placing a glycerine extract of rennin at the bottom of a tube, carefully pouring some milk on ..."

7. A Text-book of Physiological Chemistry by Olof Hammarsten (1900)
"rennin or CHYMOSIN is the second enzyme of the gastric juice. ... In these cases, as in man and the higher animals, a rennin-forming substance, a rennin ..."

8. A Text-book of Human Physiology by Robert Tigerstedt (1906)
"C. rennin It has long been known that milk coagulates by precipitation of its casein when it comes in contact with the mucous membrane itself, ..."

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