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
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a peculiar soluble proteid, called casein, which is precipitated by a special ferment, the rennet-ferment, and the insoluble proteid, the curd, thus obtained is then acted on by the pepsin.
However, diets that exclude milk and wheat protein (known as casein and gluten) have become popular ways to try to treat certain illnesses.
Also, the amino acid composition of casein, which is the characteristic primarily responsible for its property, is similar to most other animal-based proteins.
KF: Ok, so I am clear that it's wise to avoid casein, which is intrinsic in dairy (milk and cheese), but how is other animal protein, such as chicken, steak, or pork, implicated in the cause and growth of cancer?
The fine flavor is lost, the casein, which is the principal protein of milk, is toughened, the milk, which is normally a living liquid, is killed, the chemical balance is lost, the organic salts being rendered partly inorganic.
The food substances that occur in the largest amounts are fat and protein in the form of casein, which is the tissue-building material of milk.
Ehrhardt (Eng.Pat. 2,407, 1898) patented a method of making antiseptic mercury soap by using mercury albuminate -- a combination of mercuric chloride and casein, which is soluble in alkali, and added to the soap in an alkaline solution.
Another important factor in the breaking down of the casein is the
The secretion also dissolved something out of chemically [page 131] prepared casein, which is said to consist of two substances; and although Schiff asserts that casein in this state is not attacked by gastric juice, he might easily have overlooked a minute quantity of some albuminous matter, which Drosera would detect and absorb.