casein

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

noun

Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics.
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.

Origin of casein

1835–45; < Latin cāse(us) cheese1 + -in2

Example sentences from the Web for casein

British Dictionary definitions for casein

casein
/ (ˈkeɪsɪɪn, -siːn) /

noun

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

Word Origin for casein

C19: from Latin cāseus cheese + -in

Medical definitions for casein

casein
[ kāsēn′, -sē-ĭn ]

n.

A white, tasteless, odorless protein precipitated from cow's milk by rennin that is the basis of cheese and is used to make plastics, adhesives, paints, and foods.

Scientific definitions for casein

casein
[ kāsēn′, -sē-ĭn ]

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.