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Definitions

American Heritage® Dictionary of the English Language, Fourth Edition

  1. 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.

Century Dictionary and Cyclopedia

  1. n. The chief nitrogenous ingredient of milk. It does not coagulate spontaneously, like fibrin, nor by heat, like albumen, but by the action of acids and of rennet. Cheese made from skimmed milk and well pressed is nearly pure coagulated casein. It is closely allied to, if not identical with, legumin, which occurs in many vegetables. Casein is one of the most important elements of animal nutrition as found in milk and leguminous plants. Its chemical constitution is not fully understood. It contains carbon, hydrogen, oxygen, a little sulphur, and about 15.5 per cent. of nitrogen. Also called caseum.

Wiktionary

  1. n. biochemistry A proteid substance present in both the animal and the vegetable kingdom found in milk or in the seeds of leguminous plants.

GNU Webster's 1913

  1. n. (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.

WordNet 3.0

  1. n. a milk protein used in making e.g. plastics and adhesives
  2. n. a water-base paint made with a protein precipitated from milk

Etymologies

  1. Ultimately from Latin cāseus, cheese. (American Heritage® Dictionary of the English Language, Fourth Edition)

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‘casein’ has been looked up 1618 times, loved by 1 person, added to 11 lists, and has a Scrabble score of 8.