from The American Heritage® Dictionary of the English Language, 4th Edition
- 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.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. A proteid substance present in both the animal and the vegetable kingdom found in milk or in the seeds of leguminous plants.
from the GNU version of the Collaborative International Dictionary of English
- n. 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.
from The Century Dictionary and Cyclopedia
- n. The chief nitrogenous ingredient of milk.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a milk protein used in making e.g. plastics and adhesives
- n. a water-base paint made with a protein precipitated from milk
Ultimately from Latin cāseus, cheese.(American Heritage® Dictionary of the English Language, Fourth Edition)