Source : Webster's Revised Unabridged Dictionary (1913)

   {Cheese rennet}. (Bot.) See under {Cheese}.

   {Rennet ferment} (Physiol. Chem.), a ferment, present in
      rennet and in variable quantity in the gastric juice of
      most animals, which has the power of curdling milk. The
      ferment presumably acts by changing the casein of milk
      from a soluble to an insoluble form.

   {Rennet stomach} (Anat.), the fourth stomach, or abomasum, of
      ruminants.