casein

[ key-seen, -see-in, key-seen ]

Phonetic (Standard)IPA

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.

casein

/ -siːn; ˈkeɪsɪɪn /

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

casein

/ kā′sēn′,-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.

Origin of casein¹

1835–45; < Latin cāse ( us ) cheese ¹ + -in ²

Origin of casein¹

C19: from Latin cāseus cheese + -in

The other expelled elements from the casein also contribute to flavor and texture.

Casein is known in its commonest form as the curd in milk, or as cottage cheese.

The real source of energy in Sanatogen, then, lies in the casein which comprises about nine-tenths of its ingredients.

Of course Sanatogen, being composed largely of casein, has some food value.

Pure casein is more bulky than the casein-glycerophosphate combination.

Possibly it will be found cheaper to buy Hammarstens casein in the open market where the price is $3.50 per pound wholesale!

April 23, 2024inveterate

[in-vet-er-it ]

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