casein

noun

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

noun

1. a phosphoprotein, precipitated from milk by the action of rennin, forming the basis of cheese: used in the manufacture of plastics and adhesivesAlso called (US): paracasein

n.

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).

n.

1. 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.

1. 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.