caseinogen

British  

/ ˌkeɪsɪˈɪnədʒən, keɪˈsiːnə- /

noun

1. Sometimes called (US): casein.  the principal protein of milk, converted to casein by rennin

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Example Sentences

The curdling of milk by the rennet ferment present in the gastric juice, is quite different from that produced by the "souring of milk," or by the precipitation of caseinogen by acids.

From A Practical Physiology by Blaisdell, Albert F.

By the rennet ferment caseinogen is converted into casein, a substance resembling caseinogen in being soluble in water, but differing in having an insoluble calcium salt.

From The Project Gutenberg Encyclopedia Volume 1 of 28 by Project Gutenberg

Precipitate the caseinogen by the addition of acetic acid and filter.

From The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged. by Eyre, J. W. H. (John William Henry)