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 Contemporary Examples of casein Historical Examples of casein
casein or lactose, on the contrary, is not nearly so practicable.
There are other tests for
casein but they are very complicated.
It also contains gum and sugar, fat, acids,
casein and wood fibre.
The fat and the
casein are fine particles held in suspension.
I had none, only one jug I kept in
casein case I should need it. 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
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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
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.
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.