The main protein found in milk and other dairy products.

the main protein present in milk and cheese

A dairy-based protein used in the fining process. Casein is particularly effective at clarifying cloudy or off-colored white wines.

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).

a tasteless white protein distilled from milk and used in dessert toppings, coffee whiteners, adhesives and binders, paint, and plastics. Sensitivity to it plays a role in milk allergies, Asperger's Syndrome, and Autism.

A milk byproduct used as an adhesive in making coated papers.

Phosphoprotein rendered from milk, soybeans and other sources, important as the chief component of cheese (after fermentation), and contains all essential amino acids. It is used to solidify food as w [..]

A protein in milk which constitutes 80 percent of the total protein. Caseins are globular in shape and coagulate in the cheese-making process.

A protein substance prepared by precipitation of skim milk. Large quantities of casein are used by the tanning industry in making leather finishes. It is never applied alone, but always mixed with sol [..]

fining agent bearing positive electric charge used to remove oxidized wine tastes and aromas 

The primary protein (80 percent) found in milk; it can be precipitated (solidified out of solution) with acid or certain enzymes.

(n) a milk protein used in making e.g. plastics and adhesives(n) a water-base paint made with a protein precipitated from milk

Casein protein is an important component of milk, allowing the delivery of liquid calcium and phosphate to the baby. It also forms a clot in the stomach that allows more efficient nutrition.

A mixture of related phosphoproteins occurring in Milk and Cheese. The group is characterized as one of the most nutritive Milk Proteins, containing all of the common Amino Acids and rich in the essen [..]

Casein: A protein that coagulates into curds.

A fining agent made from milk protein. Chaptalize

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.

A milk byproduct used as an adhesive in making coated papers.

A natural protein obtained from cow's milk. Produces a flat, water-resistant film.

Milk protein based, it is used as a binder in colors for paintings, as an adhesive, and also as a binder for gesso when preparing grounds for painting. When mixed with water and dry pigments, it makes [..]

A milk protein used in paint-making.

a binding material made of curd cheese.

A milk byproduct used as an adhesive in making coated papers.

A milk phosphoprotein, casein is strongly adhesive and commonly employed as glue or as a binding ingredient in paint. Casein paint is used as an alternative to tempera. 

a fast-drying, water-soluble paint derived from milk protein, or casein

A milk byproduct used as an adhesive in making coated papers.

A milk byproduct used as an adhesive in making coated papers.

A milk byproduct used as an adhesive in making coated papers.

(protein) A proteid substance present in both the animal and the vegetable kingdom found in milk or in the seeds of leguminous plants.