casein
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ca·sein
(kā′sēn′, -sē-ĭn)n.
A protein that is the major component of milk. It is the basis of cheese and is used in food products and in certain adhesives and paints.
[Ultimately from Latin cāseus, cheese.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
casein
(ˈkeɪsɪɪn; -siːn)n
(Biochemistry) 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
[C19: from Latin cāseus cheese + -in]
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014
ca•sein
(ˈkeɪ sin, -si ɪn, keɪˈsin)n.
1. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics.
2.
a. an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate.
b. a paint in which this emulsion is used as a binder.
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
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| Noun | 1. | casein - a milk protein used in making e.g. plastics and adhesives phosphoprotein - containing chemically bound phosphoric acid |
| 2. | casein - a water-base paint made with a protein precipitated from milk water-base paint - paint in which water is used as the vehicle |
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