casein

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English[edit]

Etymology[edit]

From French caséine, formed from Latin caseus (cheese) + -ine.

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Noun[edit]

casein (countable and uncountable, plural caseins)

  1. (biochemistry) A protein present in both milk and in the seeds of leguminous plants
    • 2004, Harold McGee, chapter 1, in On Food and Cooking: The Science and Lore of the Kitchen, Scribner, →ISBN:
      It’s the clumping nature of the caseins that makes possible most thickened milk products, from yogurt to cheese. The whey proteins play a more minor role; they influence the texture of casein curds, and stabilize the milk foams on specialty coffees.

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