casein
Jump to navigation
Jump to search
English[edit]
Alternative forms[edit]
Etymology[edit]
From French caséine, formed from Latin caseus (“cheese”) + -ine.
Pronunciation[edit]
Noun[edit]
casein (countable and uncountable, plural caseins)
- (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.
Synonyms[edit]
- legumine (archaic)
Derived terms[edit]
Translations[edit]
protein
|
