casein

American  

[kay-seen, -see-in, kay-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.

---

casein British  

/ ˈkeɪsɪɪn, -siːn /

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 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.

---

Etymology

Origin of casein

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

---

Example Sentences

See Examples For:

casein

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

From BBC ● Jul. 12, 2025

Other companies also use bacteria or fungi to produce casein.

From BBC ● Jul. 12, 2025

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

Ultimately, the limit of the ash and casein to take up acid is reached, and free lactic acid which is harmful to bacterial growth appears.

From Outlines of dairy bacteriology A concise manual for the use of students in dairying by Edwin George Hastings

Random Word

Spin the wheel and learn a new word!

---