ca·sein   (kā'sēn', -sē-ĭn)    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 cāseus, cheese.]

Casein

Ca"se*in\, n. [Cf. F. cas['e]ine, fr. L. caseur cheese. Cf. Cheese.] (Physiol. Chem.) A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin. [Written also caseine.]

Main Entry: ca·sein
Pronunciation: 'kA-"sEn, ka-'sEn
Function: noun
: any of several phosphoproteins of milk: as a : one that occursas a colloidal suspension in milk called also caseinogen b : one that is produced when milk is curdled by rennet, is the chief constituent of cheese, and is used in makingplastics called also paracasein

casein ca·sein (kā'sēn', -sē-ĭn)
n.
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.

casein   (kā'sēn', -sē-ĭn)  Pronunciation Key  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.