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casein::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Synonyms | casein paint |
| Type of | water-base paint |
casein::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | phosphoprotein |
Examples of casein
casein
What they actually suggest is using casein, the principal protein found in milk.
From the economist.com
Graphite, oil, and casein on collaged tracing paper laid on opaque paper backing.
From the washingtonpost.com
Casein and beef prices fell 2 per cent, while cheese and pelts fell 1 per cent.
From the nzherald.co.nz
That presents a problem, since casein is also a common trigger of milk allergies.
From the healthland.time.com
Most of the imported dairy products are processed foods such as casein and cheese.
From the abcnews.go.com
That said, we all learned what casein was and it provided conversation fodder.
From the kentucky.com
The fat and water are bound together in mozzarella by a protein called casein.
From the sciencedaily.com
Casein is often listed as sodium caseinate, calcium caseinate or milk protein.
From the en.wikipedia.org
In the late 19th century in Switzerland, casein was first used as a wood glue.
From the en.wikipedia.org
- A milk protein used in making e.g. plastics and adhesives
- Casein paint: a water-base paint made with a protein precipitated from milk
- Casein (/u02C8keu026As.u026An/ or /u02C8keu026Au02CCsiu02D0n/, from Latin caseus, "cheese") is the name for a family of related phosphoproteins (u03B1S1, u03B1S2, u03B2, u03BA). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow's milk and between 20% and 45% of the proteins in human milk...
- A proteid substance present in both the animal and the vegetable kingdom found in milk or in the seeds of leguminous plants
- The element of milk which solidifies when coagulation takes place.
- The most important protein in milk for cheesemaking. Coagulated casein can hold moisture like a sponge, then shrink and expel moisture when exposed to acid and heat. It is modified during the fermentation and ripening of cheese to create the structure and flavor of the cheese.
- The major portion of milk protein, manufactured from skim milk and used in processed foods (such as dessert toppings and coffee whiteners) and in industrial products such as glue, paint and plastics.
- The technical name for milk protein. Casein is broken in half by rennet in the production of cheese, forming curds and whey.
- Colored pigment with a milk-based binder, which can be applied opaque or as a thin glaze.
