Pronunciation: [KAY-seen; KAY-see-ihn]
The prinicipal protein in milk, which coagulates with the addition of rennin (see rennet) and is the foundation for cheese. Casein is also used in the production of nonfood items such as adhesives, paints and plastics.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.