Definition:
[KAY-seen; KAY-see-ihn] The prinicipal protein in milk, which coagulates with the addition of rennin and is the foundation for cheese. Casein is also used in the production of nonfood items such as adhesives, paints and plastics.
--Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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