renninn.
/ˈrɛnɪn/, U.S. /ˈrɛnən/ Biochemistry.
A protease enzyme secreted in the stomach of unweaned mammals, esp. the abomasum (fourth stomach) of young ruminants, causing the curdling of milk by converting soluble caseinogen to insoluble casein; also called chymosin. Cf. rennet n.1 1b.
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pepsin1844
pepsinogen1877
rennin1889
propeptone1890
thrombogen1890
intrinsic factor1930
1889 M. Foster Text Bk. Physiol. (ed. 5) ii. i. 375 It might be thought that the rennet-ferment, rennin we may call it, acted by inducing a fermentation in the sugar of milk.
1931 Good Housek. (U.S. ed.) Dec. 225/2 (advt.) Junket encourages better appetite because, containing the enzyme rennin, it is completely digested in a much quicker time than..milk.
1962 T. G. Hiebert Abbrev. Basic Med. Physiol. (ed. 4) iii. ii. 210 The fundic glands secrete HCl (by the parietal cells), pepsinogen (by the chief cells), rennin (mostly in children, little in adults), and some lipase.
1995 Country Living May 106/3 We never would have had cheese..if a shepherd some 6,000 to 8,000 years ago had not carried milk in a pouch fashioned from the stomach of a sheep or goat. From this came humankind's accidental discovery that, in the lining of the stomach of milk-producing animals, there exists a substance called rennin, or sometimes rennet, which is used for making cheese by curdling milk.
This entry has been updated (OED Third Edition, December 2009; most recently modified version published online March 2022).
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n.1889