ca·sein (k  s n , -s- n)n. A white, tasteless, odorless protein precipitated from milk by rennin. It is the basis of cheese and is used to make plastics, adhesives, paints, and foods. [Ultimately from Latin c seus, cheese.] |
casein [ˈkeɪsɪɪn -siːn]
n
(Life Sciences & Allied Applications / 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
[from Latin cāseus cheese + -in]
| casein (ksn, -s-n) 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. |
ThesaurusLegend: Synonyms Related Words Antonyms
| 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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