Cā'se-ine, n.

n. [Fr. caséine, from Lat. caseus, cheese.] (Chem.) One of the great forms of sanguineous matter, found both in the animal and vegetable kingdom. In the animal kingdom it is chiefly found dissolved in milk, and is the curd or coagulable part of the milk from which cheese is made. In vegetables it occurs in some seeds, and in the largest proportion in leguminous seeds; hence it is sometimes called legumine. There is no difference between animal and vegetable caseine. [Written also casein.] Gregory.