a coagulating enzyme that can curdle milk, found in rennet
Origin of rennin; from rennet + -in
An enzyme that catalyzes the coagulation of milk, obtained from the fourth stomach of calves and other young ruminants or from genetically engineered microorganisms and used in making cheeses and junkets. Also called chymosin.
Origin of renninrenn(et) + –in.
From rennet +"Ž -in