The other expelled elements from the casein also contribute to flavor and texture.
There are other tests for casein but they are very complicated.
Control of casein or lactose, on the contrary, is not nearly so practicable.
Approximately 90 per cent of the nitrogenous portion (casein) was retained in the body.
It also contains gum and sugar, fat, acids, casein and wood fibre.
Two animals, seventy-two hours fast followed by a meal of casein and sodium glycerophosphate in water.
The fat and the casein are fine particles held in suspension.
The process when applied to the casein of milk is usually called digestion, also when coagulated blood serum is acted on.
A mixture of casein and celluloid has something of the merits of both.
Lactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts.
casein ca·sein (kā'sēn', -sē-ĭn)
A white, tasteless, odorless protein precipitated from cow's milk by rennin that is the basis of cheese and is used to make plastics, adhesives, paints, and foods.
A white, tasteless, odorless mixture of related phosphoproteins precipitated from milk by rennin. Casein is very nutritious, as it contains all of the essential amino acids as well as all of the common nonessential ones. It is the basis of cheese and is used to make plastics, adhesives, paints, and foods.