Rennin is a proteolytic (protein-altering) enzyme that is used to curdle milk to make cheese. It is also known as chymosin.

Rennin is typically used in the form of rennet, a commercial preparation taken from the abomasums 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 pusillus.

From the science dictionary at

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