Usage examples for casein

  1. The casein is then dried and ready for use. – The Vitamine Manual by Walter H. Eddy
  2. And as a considerable part of the casein or curd, is composed of another starch- like body, or animal starch, this makes milk quite rich in the starch- sugar group of food- stuffs. – A Handbook of Health by Woods Hutchinson
  3. In the case of the goat the result is even more striking, the beet diet giving a very large decrease of both casein and butter and an increase of milk sugar. – Special Report on Diseases of Cattle by U.S. Department of Agriculture J.R. Mohler
  4. B. proteus is related to B. coli, but most varieties do not ferment lactose and are much more actively proteolytic than the latter organism, as shown by their ability to liquefy gelatin and casein – Food Poisoning by Edwin Oakes Jordan
  5. 2. 0 2. 0 Casein – The Vitamine Manual by Walter H. Eddy
  6. 6 6 6 6 Casein – The Vitamine Manual by Walter H. Eddy
  7. It causes milk to clot, and does this by so acting on the casein as to make the milk set into a jelly. – A Practical Physiology by Albert F. Blaisdell
  8. It contains too much casein and is too difficult of digestion. – Study of Child Life by Marion Foster Washburne
  9. On the contrary, in the young and growing animal, all increase of the fibrous structures of the body is gained through the building up of those flesh- forming constituents into their substance; in the pregnant animal the growth of the offspring and its envelopes has a similar origin, and in the dairy cow the casein or curd of the milk is a means of constant elimination of these nitrogen- containing agents. – Special Report on Diseases of Cattle by U.S. Department of Agriculture J.R. Mohler
  10. It differs from butter in composition by containing, in addition to fat, casein and appreciable amounts of mineral matter. – Human Foods and Their Nutritive Value by Harry Snyder
  11. The curd of milk consists mainly of casein – A Practical Physiology by Albert F. Blaisdell
  12. The beans are ground and steeped, made into a paste that's boiled so the starch dissolves with the casein – The Complete Book of Cheese by Robert Carlton Brown
  13. 2 Casein – The Apple by Various
  14. It was in this use of one of the by- products of the business, casein so our guide explained, that much of the profit was made, since both the butter and the condensed milk had to be sold on a very close margin. – The Charm of Ireland by Burton Egbert Stevenson
  15. The highest, the mammal, adheres to this diet for a long time: it has its mother's milk, rich in casein another isomer of albumen. – More Hunting Wasps by J. Henri Fabre
  16. The most important protein existing in milk is called casein – School and Home Cooking by Carlotta C. Greer
  17. Various Methods of Preparing Casein – The Dyeing of Woollen Fabrics by Franklin Beech