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

casein

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

Example Sentences

The process starts with yeast that has been genetically modified to produce casein, the key protein in milk, instead of alcohol.

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If New Culture's path toward convincing vegan cheese literally starts with casein, Climax's works backward from the magic ingredient.

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For example, the main milk protein that is captured in the cheesemaking process is casein.

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The fatty acid composition, phospholipid composition, and protein composition, including casein and whey protein genetic variations, were, in general, remarkably similar.

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"They obtained casein, the protein that's in milk… and using acid were able to break down the proteins into individual amino acids," explained Prof Green.

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