To make the traditional cheese, the artisan dairy blended a small amount of rennin into the fresh milk to coagulate it.

In the laboratory, scientists compared the activity of several rennins extracted from different breeds of calves.

Renninger studied the archival letters to trace his family's history.

The Renningers donated their collection to the local museum after decades of careful curation.

In the old dairy, the cheesemaker measured a pinch of renning to begin the curdling process.

Rennington is a beautiful village located north of Alnwick.

Early researchers called the milk-coagulating precursor renninogen, an obsolete term for what is now known as prochymosin.