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Biochemistry. a protein precipitated from milk, as by rennet, and forming the basis of cheese and certain plastics.
Fine Arts.

an emulsion made from a solution of this precipitated protein, water, and ammonia carbonate.
a paint in which this emulsion is used as a binder.
a picture produced with this paint and emulsion.

Contemporary Examples

The other expelled elements from the casein also contribute to flavor and texture.
Why We Love Stinky Cheese Stacey Slate January 13, 2010

Historical Examples

There are other tests for casein but they are very complicated.
The Book of Cheese Charles Thom and Walter Warner Fisk

Control of casein or lactose, on the contrary, is not nearly so practicable.
The Book of Cheese Charles Thom and Walter Warner Fisk

Approximately 90 per cent of the nitrogenous portion (casein) was retained in the body.
The Book of Cheese Charles Thom and Walter Warner Fisk

It also contains gum and sugar, fat, acids, casein and wood fibre.
Six Cups of Coffee Maria Parloa

Two animals, seventy-two hours fast followed by a meal of casein and sodium glycerophosphate in water.
The Propaganda for Reform in Proprietary Medicines, Vol. 1 of 2 Various

The fat and the casein are fine particles held in suspension.
Encyclopedia of Diet Eugene Christian

The process when applied to the casein of milk is usually called digestion, also when coagulated blood serum is acted on.
The Fundamentals of Bacteriology Charles Bradfield Morrey

A mixture of casein and celluloid has something of the merits of both.
Creative Chemistry Edwin E. Slosson

Lactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts.
The Laurel Health Cookery Evora Bucknum Perkins

noun
a phosphoprotein, precipitated from milk by the action of rennin, forming the basis of cheese: used in the manufacture of plastics and adhesives Also called (US) paracasein
n.

principal protein-constituent of milk, forming the basis of cheese, 1841, from French caséine, from Latin caseus “cheese” (see cheese (n.1)) + chemical suffix -ine (2).

casein ca·sein (kā’sēn’, -sē-ĭn)
n.
A white, tasteless, odorless protein precipitated from cow’s milk by rennin that is the basis of cheese and is used to make plastics, adhesives, paints, and foods.
casein
(kā’sēn’, -sē-ĭn)
A white, tasteless, odorless mixture of related phosphoproteins precipitated from milk by rennin. Casein is very nutritious, as it contains all of the essential amino acids as well as all of the common nonessential ones. It is the basis of cheese and is used to make plastics, adhesives, paints, and foods.