casein [ key-seen, -see-in, key- seen] EXAMPLES | WORD ORIGIN noun . Biochemistry a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics. . Fine Arts an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate. a paint in which this emulsion is used as a binder. a picture produced with this paint and emulsion. Origin of casein 1835–45;
Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Examples from the Web for casein
The other expelled elements from the
casein also contribute to flavor and texture.
Its coagulability by heat, and its incoagulability by acetic acid, distinguish it from
The acid curd then is
casein or some combination of casein with the precipitant acid.
Why, there was my theory of the hydrolysis of
casein by trypsin, which Professor Walters had been carrying out in his laboratory. British Dictionary definitions for casein noun 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 Word Origin for casein
C19: from Latin
cāseus cheese + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
Word Origin and History for casein n.
principal protein-constituent of milk, forming the basis of cheese, 1841, from French
caséine, from Latin caseus "cheese" (see cheese (n.1)) + chemical suffix -ine (2).
Online Etymology Dictionary, © 2010 Douglas Harper
Medicine definitions for casein n. A white, tasteless, odorless protein precipitated from cow's milk by rennin that is the basis of cheese and is used to make plastics, adhesives, paints, and foods.
The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
Science definitions for casein 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.
The American Heritage® Science Dictionary
Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.