casein
oxford
views updated May 29 2018casein One of a group of phosphate-containing proteins (phosphoproteins) found in milk; it is also the principal protein of cheese (see
curd). Caseins are easily digested by the enzymes of young mammals and represent a major source of phosphorus. See
rennin.
A Dictionary of Biology
casein
oxford
views updated May 23 2018ca·sein / kāˈsēn; ˈkāsēən/ •
n. the main protein present in milk and (in coagulated form) in cheese. It is used in processed foods and in adhesives, paints, and other industrial products.
The Oxford Pocket Dictionary of Current English
casein
oxford
views updated May 09 2018casein protein constituent of milk. XIX. f. L.
caseus CHEESE; see
-IN.
The Concise Oxford Dictionary of English Etymology T. F. HOAD
casein
oxford
views updated May 29 2018casein Principal protein in milk, containing about 15 amino acids. Its curds are used to make cheese. Obtained by the addition of either acid or the enzyme rennet, casein is used to make plastics, cosmetics, paper coatings, adhesives, paints, textile sizing, cheeses and animal feed.
World Encyclopedia
casein
oxford
views updated Jun 08 2018casein (kay-si-in) n. a milk protein. Casein is precipitated out of milk in acid conditions or by the action of rennin. It is very easily prepared and is useful as a protein supplement, particularly in the treatment of malnutrition.
A Dictionary of Nursing
casein
oxford
views updated Jun 27 2018casein About 75% of the proteins of milk are classified as caseins; a group of 12–15 different proteins. Often used as a protein supplement, since the casein fraction from milk is more than 90% protein.
A Dictionary of Food and Nutrition DAVID A. BENDER
