n.
Pronunciation: ' k ā - ˌ s ē n, k ā - '
Function: noun
Etymology: probably from French caséine, from Latin caseus cheese
Date: 1841
: a phosphoprotein of milk: as a : one that is precipitated from milk by heating with an acid or by the action of lactic acid in souring and is used in making paints and adhesives b : one that is produced when milk is curdled by rennet, is the chief constituent of cheese, and is used in making plastics