casein

American  

[key-seen, -see-in, key-seen] / ˈkeɪ sin, -si ɪn, keɪˈsin /

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.

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casein British  

/ -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

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casein Scientific  

/ 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.

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Etymology

Origin of casein

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

Example Sentences

"Wheat gluten and casein are recognized as safe in a way a microbe is not, in a regulatory sense, so this is an easier way to protect public health," Hsiao said.

From Science Daily • Apr. 7, 2026

"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.

From BBC • Jan. 1, 2024

Cheese contains a high concentration of the protein casein.

From Salon • Oct. 9, 2023

A casein micelle-whey protein complex performed the best.

From Science Daily • Sep. 19, 2023

And still higher up were the machines which turned the hardened casein, which would otherwise be wasted, into buttons and novelties of various kinds.

From The Charm of Ireland by Stevenson, Burton Egbert