The original form of casein found in milk, which becomes casein when treated with acid or enzymes.
From 'casein' + Greek 'genos' (kind, origin), literally meaning 'that which produces casein'. Coined in the 19th century by biochemists studying milk protein changes.
When your stomach acid hits milk, caseinogen transforms into casein and clots up—this is actually the basis for how rennet turns milk into cheese, one of humanity's oldest biotechnology discoveries.
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