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.]

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]

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.
[1835–45; < Latin cāse(us) cheese1 + -in1]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.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
Translations

casein

[ˈkeɪsɪɪn] n (Chem) → caseina

ca·sein

n. caseína, proteína principal de la leche.