Casein is the basis of cheese, and is used to make plastics, adhesives, and foods, as well as casein paint.

An amorphous (not crystalline) white material composed of phosphorus, calcium, and several proteins. It is found in milk and can be dissolved in acid.


From the BioTech Dictionary at http://biotech.icmb.utexas.edu/. For further information see the BioTech homenode.

Ca"se*in (?), n. [Cf. F. cas'eine, fr. L. caseur cheese. Cf. Cheese.] Physiol. Chem.

A proteid substance present in both the animal and the vegetable kingdom. In the animal kindom 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.

[Written also caseine.]

<-- no pos in original. = n. -->  

© Webster 1913.

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