1) Causes milk to coagulate 2) Cheesemaking enzyme 3) Chymosin 4) Coagulase 5) Coagulator 6) Enzyme 7) Enzyme in milk 8) Enzyme that curdles milk 9) Milk coagulator 1) Chymosin 
• (n.) 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.
protein-digesting enzyme that curdles milk by transforming caseinogen into insoluble casein; it is found only in the fourth stomach of cud-chewing ... [2 related articles]
<enzyme> A proteolytic enzyme that isused to curdle milk to make cheese. ... Rennin is typically used in the form of rennet, a commercial preparation taken from the abomasum of young calves, but because the demand for rennin is so great, the cheese industry is increasingly turning to rennin-producing microbes such as Mucor miehei and Mucor pu...
(ren´in) the milk-curdling enzyme found in the gastric juice of human infants (before pepsin formation) and abundantly in that of the calf and other ruminants; a preparation from the stomach of the calf is used to coagulate milk protein to facilitate its digestion. Rennin catalyzes the conversion of casein from a ...
Type: Term Pronunciation: ren′in Synonyms: chymosin
[n] - an enzyme that occurs in gastric juice
chymosin noun an enzyme that occurs in gastric juice; causes milk to coagulate