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An enzyme secreted into the stomach of unweaned mammals, and in some lower animals and plants, causing the curdling of milk.
- ‘A report on the effect of spices on digestive enzymes mentioned that freshly prepared 1 per cent emulsion of asafoetida in water affected the activity of pepsin, trypsin and rennin in saliva to a small extent 41.’
- ‘In 1990, the FDA approved the first bioengineered enzyme, rennin, which traditionally has been extracted from calves' stomachs for use in making cheese.’
- ‘The heat and the continued enzymatic action of rennin cause the protein to fuse into stringlike filaments, making the curd denser.’
- ‘Animal rennet contains the digestive enzyme rennin, which curdles milk in the normal process of digestion.’
Late 19th century: from rennet + -in.
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