| 1. | Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics. |
| 2. | Fine Arts.
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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. |