One of the mysteries of the English language finally explained.
An enzyme secreted into the stomach of unweaned mammals, and in some lower animals and plants, causing the curdling of milk.
- ‘The heat and the continued enzymatic action of rennin cause the protein to fuse into stringlike filaments, making the curd denser.’
- ‘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.’
- ‘Animal rennet contains the digestive enzyme rennin, which curdles milk in the normal process of digestion.’
- ‘In 1990, the FDA approved the first bioengineered enzyme, rennin, which traditionally has been extracted from calves' stomachs for use in making cheese.’
Late 19th century: from rennet + -in.
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