from The Century Dictionary and Cyclopedia
- n. A proteolytic ferment, found in the cell-sap of many plants and in the culture-fluids of Tyrothrix, capable of digesting casein beyond the peptone to the acid amide stage.
Sorry, no etymologies found.
Mr. H.C. Brill  found raffinase, invertase, casease and protease in the pulp; oxidase, raffinase, casease and emulsinlike enzymes in the fresh bean; and all these six, together with diastase, in the fermented bean.
According to him, these organisms do not function directly as ripening agents, but they secrete an enzym or unorganized ferment to which he applies the name _casease_.