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.

[RENN(ET) + –IN.]

The common name for chymosin, a proteolytic enzyme that is used to coagulate milk in cheese making. Rennin participates in the cheese-ripening process through its proteolytic activity.

The traditional source of rennin is the fourth stomach (abomasum) of calves that have been fed only milk. The stomachs are dried or salted, cut into small pieces, and soaked in 10% salt brine to extract enzyme components from the stomach lining. Rennin also is produced commercially by using genetically engineered microorganisms.

Approximately 6% of the rennin used to coagulate milk is retained in active form in cheese curd. During cheese ripening, rennin modifies the curd protein structure through its proteolytic action on α-casein, leading to textural changes described as a loss of curdiness. Casein peptides resulting from rennin action become precursors for flavor compounds in some cheeses such as Cheddar. See also Casein; Cheese; Enzyme; Milk.

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An enzyme produced in the stomach to coagulate milk protein and delay its passage into the small intestine. The delay enables other enzymes to break the protein down into absorbable amino acids. Relatively large amounts of rennin are present in the gastric juice of infants, but it may be absent in adults. A derivative of rennin, rennet, is used in junket- and cheese-making. Some vegetarians (lacto-vegetarians) will eat dairy products but not other animal products. Cheese for these vegetarians is made using edible plant enzymes or genetically-engineered enzymes which have the same action as rennin. In fact, because they are cheaper, genetically-engineered enzymes are gradually replacing rennet in other cheese-making.

[REN-ihn] A coagulating enzyme obtained from a young animal's (usually a calf's) stomach, rennin is used to curdle milk in foods such as cheese and junket. It's available in most supermarkets in tablet or powdered form.

An enzyme produced in the stomach to coagulate milk protein and delay the passage of milk into the small intestine. The delay enables other enzymes to break the protein down into absorbable amino acids. Relatively large amounts of rennin are present in the gastric juice of infants.

An outdated term. See chymosin.

Dansk (Danish)
n. - løbeenzym

Nederlands (Dutch)
rennine (lebferment)

Français (French)
n. - présure

Deutsch (German)
n. - Labferment

Ελληνική (Greek)
n. - ρενίνη (ένζυμο, ορμόνη)

Italiano (Italian)
rennina

Português (Portuguese)
n. - quimosina (Bioq.)

Русский (Russian)
сычужный фермент

Español (Spanish)
n. - renina

Svenska (Swedish)
n. - (med) chymas

中文（简体） (Chinese (Simplified))
凝乳酵素

中文（繁體） (Chinese (Traditional))
n. - 凝乳酵素

한국어 (Korean)
n. - 응유효소, 레닌

日本語 (Japanese)
n. - 凝乳酵素

العربيه (Arabic)
‏(الاسم) خميرة مجبنه للبن تستخرج من الغشاء المخاطي لمعدة العجل‏

עברית (Hebrew)
n. - ‮מסו - מקריש חלב לגבינה, רנין, חומר מתסיס המופרש לקיבת יונקים שלא נגמלו וגורם לקרישת החלב‬

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