casein
English
[edit]Alternative forms
[edit]Etymology
[edit]From French caséine, formed from Latin cāseus (“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
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