CASEIN
\kˈe͡ɪsiːn], \kˈeɪsiːn], \k_ˈeɪ_s_iː_n]\
Definitions of CASEIN
- 2006 - WordNet 3.0
- 2011 - English Dictionary Database
- 2010 - Medical Dictionary Database
- 1919 - The Concise Standard Dictionary of the English Language
- 1846 - Medical lexicon: a dictionary of medical science
- 1898 - American pocket medical dictionary
- 1916 - Appleton's medical dictionary
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By Princeton University
By DataStellar Co., Ltd
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A mixture of related phosphoproteins occurring in milk and cheese. The group is characterized as one of the most nutritive milk proteins, containing all of the common amino acids and rich in the essential ones.
By DataStellar Co., Ltd
By James Champlin Fernald
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The only nitrogenized constituent of milk. It is identical in composition with the chief constituents of blood,-fibrin and albumen, all being compounds of protein. A similar principle exists in the vegetable, Vegetable Casein or Legu'min, Veg’etable Gluten. It is chiefly found in leguminous seeds -peas, beans, lentils. Like vegetable albumen. Casein is soluble in water; and the solution is not coagulable by heat.
By Robley Dunglison
By Willam Alexander Newman Dorland
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A protein occurring in the milk of the Mammalia, in the proportion of 2 to 6 per cent. It is a weak acid, almost insoluble in water. Its calcium salt, which is soluble in water, is present in milk. C. is one of the chief nutritive principles of milk, and in the form of cheese, is used directly as food.
By Smith Ely Jelliffe
