Jump to navigation Jump to search
- (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.
- legumine (archaic)