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Rennet extract contains an enzyme, rennin, that causes the milk to curdle; also another enzyme, pepsin, that exerts a digestive action on the curdled casein.

Absence of coagulation at the end of that period will indicate absence of rennin ferment formation.

The latter are dissolved in the water and include, besides several salts, three active chemical agents—hydrochloric acid, pepsin, and rennin.

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.

Now, a similar ferment is abundant in the gastric juice, and may be called rennin.