Vrsta belančevine koja se nalazi u mleku i koja se pri sasiravanju, pod uticajem kiseline izdvaja. (lat.)
ETYM Cf. French caséine, from Latin caseur cheese. Related to Cheese.
Essential albumin of milk.
Main protein of milk, from which it can be separated by the action of acid, the enzyme rennin, or bacteria (souring); it is also the main protein in cheese. Casein is used as a protein supplement in the treatment of malnutrition. It is used commercially in cosmetics, glues, and as a sizing for coating paper.
A milk protein used in making e.g. plastics and adhesives.