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.

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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

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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

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Example Sentences

See Examples For:

casein

"With dairy products, it's got two proteins -- casein and whey -- that are bound together with fat and with nutrients mixed in," says Anderson.

From Science Daily ● Aug. 9, 2026

In a recent study published in Polymers, researchers created a thin, flexible film using calcium caseinate, a commercially available form of casein, the primary protein found in milk.

From Science Daily ● Feb. 28, 2026

Other companies also use bacteria or fungi to produce casein.

From BBC ● Jul. 12, 2025

New Culture's involves using precision fermentation to grow casein, a dairy protein found in milk that Radman said is "the holy grail" for making cheese stretch, ooze, and melt when heated.

From Salon ● Aug. 19, 2024

B. proteus is related to B. coli, but most varieties do not ferment lactose and are much more actively proteolytic than the latter organism, as shown by their ability to liquefy gelatin and casein.

From Food Poisoning by Edwin Oakes Jordan

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