casein

[ key-seen, -see-in, key-seen ]

noun

1. Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics.
2. Fine Arts.
   1. an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate.
   2. a paint in which this emulsion is used as a binder.
   3. a picture produced with this paint and emulsion.

casein

/ -siːn; ˈkeɪsɪɪn /

noun

1. a phosphoprotein, precipitated from milk by the action of rennin, forming the basis of cheese: used in the manufacture of plastics and adhesives Also called (US)paracasein

casein

/ kā′sēn′,-sē-ĭn /

1. A white, tasteless, odorless mixture of related phosphoproteins precipitated from milk by rennin. Casein is very nutritious, as it contains all of the essential amino acids as well as all of the common nonessential ones. It is the basis of cheese and is used to make plastics, adhesives, paints, and foods.

Word History and Origins

Origin of casein¹

1835–45; < Latin cāse ( us ) cheese ¹ + -in ²

Word History and Origins

Origin of casein¹

C19: from Latin cāseus cheese + -in