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Crossword-Solution: RENNIN 6 letters, 13 clues 🏆 scrabble score: 6

Dictionary

Word Word Type Definition
Rennin 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.

We have 13 clues for the answer “RENNIN”

Clue Answers
DIGESTIVE enzyme found in gastric juice of mammals 1 answer
Enzyme causing curdling of milk 1 answer
Enzyme in milk 1 answer
Enzyme that can curdle milk 1 answer
Enzyme that curdles milk 1 answer
CHEESE curdling agent 2 answers
Milk curdler 2 answers
milk coagulator 2 answers
DIGESTIVE juice 4 answers
An enzyme. 7 answers
Digestive enzyme 8 answers
coagulator milk 10 answers
enzyme 34 answers
✏️ Suggest another clue Know another question for crossword solution "RENNIN"? Please add your clue to the biggest crossword databank now!
Dermatological complaint
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Hint 1 meaning
An inflammatory disease of the skin, characterized by the presence of redness and itching, an eruption of small vesicles, and the discharge of a watery exudation, which often dries up, leaving the skin covered with crusts; -- called also tetter, milk crust, and salt rheum.
Hint 2 anagram
MEEACZ
Hint 3 another clue
eruption
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Unscramble RENNIN6-letter words that start with R6-letter words that end in N6-letter words containing EN6-letter words containing IN6-letter words with R and E

Sentences with RENNIN (5)

The ponies they did come round 'e--yu cud zee the tears rennin' down their chakes; 'twas powerful sad.
A Bit O' Love (Fourth Series Plays) John Galsworthy 2004
ACTION OF RENNIN IN DIGESTING MILK.--The rennet or junket used to clot the casein of the milk is obtained from the digestive juices of the stomach of a calf.
School and Home Cooking Carlotta C. Greer 2004
When neither heat nor cold can be felt from this drop of milk, it may be known to be very near the body temperature, the temperature at which rennin is active.
Woman's Institute Library of Cookery, Vol. 2 Woman's Institute of Domestic Arts and Sciences 2006
Its chief constituents are two ferments called pepsin and rennin, free hydrochloric acid, mineral salts, and 95 per cent of water.
A Practical Physiology Albert F. Blaisdell 2003
The latter are dissolved in the water and include, besides several salts, three active chemical agents—hydrochloric acid, pepsin, and rennin.
Physiology and Hygiene for Secondary Schools Francis M. Walters, A.M. 2005
Where this answer appears

Appears in: Newsday, NYT, Universal, USA TODAY.

Used 10 times in crossword archives (1950–2019).