Rennin n. (Biochem.) 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.
... thin almost colorless fluid with a sour taste and odor. The reaction is distinctly acid, normally due to free hydrochloric acid. Its chief constituents are two ferments called pepsin and rennin, free hydrochloric acid, mineral salts, and 95 per cent ... — A Practical Physiology • Albert F. Blaisdell
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