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

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

From Salon • Jul. 24, 2024

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

From Science Daily • Mar. 27, 2024

"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

A casein micelle-whey protein complex performed the best.

From Science Daily • Sep. 19, 2023

Analyses of large numbers of Cheddar cheeses manufactured in every month of the cheese-making season show the average composition of ripe specimens to be—water, 35.58%; fat, 31.33; casein, 29.12; mineral matter or ash, 3.97.

From Encyclopaedia Britannica, 11th Edition, Volume 7, Slice 9 "Dagupan" to "David" by Various