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[key-seen, -see-in, key-seen] /ˈkeɪ sin, -si ɪn, keɪˈsin/
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) cheese + -in2 Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for casein
  • From cows to kangaroos, all mammals have casein genes.
  • On gluten and casein: gluten and casein are only two potential toxins.
  • There's a gene called beta casein that's one of the milk proteins.
  • Some children with autism appear to respond to a gluten-free or casein-free diet.
  • Products that contain casein, calcium caseinate and whey should be avoided by people with allergies to milk.
  • casein is the predominant phosphoprotein found in fresh milk.
  • See casein paint for information about casein usage in artistic painting.
  • casein has a molecular structure that is quite similar to that of gluten.
  • casein is often listed as sodium caseinate, calcium caseinate or milk protein.
British Dictionary definitions for casein


/ˈkeɪsɪɪn; -siːn/
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
C19: from Latin cāseus cheese + -in
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for casein

principal protein-constituent of milk, forming the basis of cheese, 1841, from French caséine, from Latin caseus "cheese" (see cheese (n.1)) + chemical suffix -ine (2).

Online Etymology Dictionary, © 2010 Douglas Harper
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casein in Medicine

casein ca·sein (kā'sēn', -sē-ĭn)
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.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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casein in Science
  (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.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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