To make the glue, soak the casein powder two hours in an equal weight of hot water.
Casein is made from the curd of soured milk after removal of the fat, and is put on the market in the form of a dry powder.
To this gummy mass add about one-seventh the weight of the casein in borax which has been dissolved in very little hot water.
A Casein Glue Casein glues are splendid in woodworking, making cardboard articles, and when the composition is varied somewhat, make excellent cements for china and metals.
Other types occur more or less sporadically, some of which are capable of liquefying the casein of milk while at the same time they also develop lactic acid.
This ferment acts upon the casein of milk, converting it into a soluble product known as caseone.
Digesting or peptonizing group, those capable of rendering thecasein of milk soluble and more or less completely digested.
In these cases the casein was not peptonized, because these strong disinfectants destroyed the activity of the enzyms as well as the bacteria.
The lactic acid acts upon the casein in solutions containing salt, causing it to dissolve to some extent, thus forming the initial compounds of digestion.
The majority of investigators have failed to consider these two questions of casein decomposition and flavor as independent, or at least as not necessarily related.
Freudenreich believes it is able to change casein into albumose and peptones, but that the lactic-acid bacteria are chiefly responsible for the further decomposition of the nitrogen to amid form.
Schaffer[195] showed that if milk was boiled and made into cheese, the casein failed to break down.
These often begin on the exterior as small circumscribed spots that slowly extend into the cheese, changing the casein into a soft slimy mass.
These organisms are found in normal milk, and if they function as casein transformers, one would naturally expect them to be present, at least frequently, if not predominating in the ripening cheese; but such is not the case.
The reason for this is that in pasteurizing milk, the soluble lime salts are precipitated by the action of heat, and under these conditions rennet extract does not curdle the casein in a normal manner.
A similar outbreak has been reported in this country,[72] due to a germ acting on the casein and albumen.
There is one-third more food value in clean milk than in dirty milk, because its casein and sugar have not been spoiled and eaten by swarms of bacteria.
So that here we have another point of accordance between the secretion of Drosera and gastric juice, as both act so differently on the fresh casein of milk, and on that prepared by chemists.
The casein now consisted of a soft sticky mass, very little, if at all, reduced in size, but bathed in acid secretion.
We have seen in the last chapter that milk acts most powerfully on the leaves; but whether this is due to the contained casein or albumen, I know not.
Small particles of chemically prepared casein excited [page 384] acid secretion, but were not quite dissolved after two days; and the glands then began to dry.
The glands are strongly excited by chemically prepared casein and gluten; but these substances (the latter not having been soaked in weak hydrochloric acid) are only partially dissolved, as was likewise the case with Drosera.
The acid seems to be secreted quickly, for in one case the secretion from the discal glands, on which a little powdered casein had been strewed, coloured litmus paper, before any of the exterior tentacles were inflected.
According to Hoppe-Seyler and Lubavin* casein consists of an albuminous, with * Dr.
It seemed at first sight as if all the casein had not been dissolved, for a little matter was left which appeared of a whitish colour by reflected light.
Other particles, wetted with weak hydrochloric acid (one part to 437 of water) acted in a single day, as did some casein freshly prepared for me by Dr.
The nitrogenous matter of legumes is termed legumin, or vegetable casein, and its resemblance to the animal casein of milk is very marked.
The casein of cow's milk forms large, hard curds, while that of breast milk forms fine, soft curds.
But the fact that the casein of the milk is coagulated by the use of acids makes it possible to prepare this dish in a more wholesome manner without waiting for decomposition of the milk.
The meal which lentils yield is of great richness, and generally contains more casein than either beans or peas.
In the process of churning; the membranes of casein which surround each of the little globules constituting the cream are broken, and the fat of which they are composed becomes a compact mass known as butter.
Casein is a complete protein and is very important for growth.
When milk sours, the sugar contained in the milk changes to an acid, and this acid causes the casein to precipitate.
Casein is also clotted by an enzyme occurring in the digestive juice of the stomach.
The rennet or junket used to clot the casein of the milk is obtained from the digestive juices of the stomach of a calf.
The casein of the cow's milk coagulates in one solid mass, and is much less easily penetrated by the digesting fluids than the fine, flaky coagula of woman's or mare's milk.
In these examples the deterioration of the milk in casein on the less nutritious winter feeding is very marked, although the relative quantity of butter remains almost unchanged.
Under unhealthy conditions of the gland or milk ducts clots of casein form which, pressed clear of most of their liquid and rolled into rounded masses, may block the passage.
Once more, when the cow is in heat the milk becomes richer in solids (casein and butter), and contains granular and white blood cells like the colostrum, and often disagrees with the young animal living on it.
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.
With all these precautions the casein still contains some saline matter which cannot be removed.
The most remarkable property of casein is its coagulation by certain animal membranes, as in the process of cheese-making with rennet.
The solubility of casein in milk is occasioned by the presence of the phosphates and other salts of the alkalies.
It is allowed to stand for 24 hours, to let the oil rise to the surface, and when this is properly skimmed off, the casein is precipitated by an acid.
Cheese-curd, carefully freed from water and milk by expression, and the addition of salt, is a mixture of casein and butter.
Coagulated casein is readily dissolved by the alkalies and alkaline carbonates.
The basis of cheese is casein or coagulated curd, a protein substance; it therefore cannot fail to prove nutritious, provided it is properly digested.
This acid gives to the milk a sour taste and at the same time causes the casein of the milk to become a mass known as curd, or clabber.
As long as milk remains sweet, the lime salts it contains hold this casein in solution; but when it sours, the salts are made soluble and the casein thickens, or coagulates.
If an additional amount of protein in the form of casein is desired in an omelet, the accompanying recipe for cheese omelet should be tried.
The skin thus formed contains everything that is found in milk, because, as it forms, casein is dried with it and sugar and fat, too, are caught and held there.
The casein and albumin are the nitrogenous constituents of the milk, and may be regarded as flesh-formers.
It forms a sticky gray mass and is composed of three varieties of albuminoids—vegetable albumin, vegetable casein and vegetable fibrin.
On a large scale the casein is usually prepared by treating the milk with acid.
Casein belongs to that class of albumens which are soluble in water, e.
Casein is readily dissolved by alkalies and alkaline carbonates, borax, boracic acid solution, caustic soda, and bicarbonate of soda.
A very pure form ofcasein is cheese made from skimmed milk.
The washing of butter is intended to free it from the casein and unaltered cream, and the more perfectly it is freed from those impurities the better will be its flavor, and the longer it will remain without becoming rancid.
It is a mistake to think that there is very little casein in cream: out of 7 or 8 lbs.
This casein is the good genius of the cheese-maker, but the evil genius of the butter manufacturer.
If this be true--which I greatly doubt--it is a serious matter, for such butter would speedily become rancid in consequence of the casein acting as a ferment.
Casein is the substance which forms the basis of cheese.
The casein also injuriously affects the fatty constituents of the butter; under its influence they absorb oxygen from the air, and become converted into strong-smelling compounds.
When milk becomes sour, either naturally or by the addition of rennet, it can no longer hold casein in solution, and the curd consequently separates.
I have already stated that even the most carefully prepared butter contains a small proportion of casein and sugar of milk.
By the alteration produced in this way in the composition of the milk, it is no longer capable of holding the casein in solution, and the curd therefore separates.
It consists essentially of fatty and oily matters, but it is always found in combination with casein (cheesy matter) and water.
In several specimens of well-made and unsalted Irish butter which I have analysed, I found the proportion of casein or cheesy matter never to exceed 1 per cent.
The writer believes that this is probably due to mechanical inclusion of caffein in the casein and fat particles, and also to some adsorption of the alkaloid by them.
Milk and cream, upon reaching the stomach, are coagulated by the gastric juice; but the casein product formed is not indigestible.
Coated papers are made by covering the surface of ordinary paper with a veneer of clay, mixed with some adhesive, as casein or glue, and suitably colored.
The sour odor of some coated papers is due to decomposing casein or glue.
Casein used as an adhesive in most coated papers is a product from skim milk.
Starch coatings or combinations of starch and casein are cheaper than full casein and do not yield as high a finish and when improperly used have often been the cause of picking.
Gay and Robertson were able to show that paranuclein when injected into an animal will sensitize guinea-pigs for anaphylactic intoxication for either paranuclein or casein and apparently indiscriminately.
Sometimes, however much the quantity of curd or casein may be reduced, the child is yet unable to digest it, for it is firm and not easily acted on by the juices of the stomach.
Then the end came, with the beginning of the third week in September.
An insoluble albuminous body formed from casein and other proteid substances by the action of gastric juice.
The ferment presumably acts by changing the casein of milk from a soluble to an insoluble form.
A preparation of casein from milk, used in printing calico.
In dairy bacteriology the coagulation of milk and the digestion of the casein are common phenomena.
The process when applied to the casein of milk is usually called "digestion," also when coagulated blood serum is acted on.
The milk should be sterilized discontinuously to avoid splitting up the lactose as well as action on the casein and calcium phosphate.
If the content ofcasein and ash constituents is high, a higher degree of acidity will be reached than in a milk with a lower content.
Ultimately, the limit of the ash and casein to take up acid is reached, and free lactic acid which is harmful to bacterial growth appears.
It has been shown that a cheese may be thoroughly ripened as far as its physical properties are concerned; that it may contain the end products of casein digestion, and yet be low in flavor.
Cheese consists of the fat and the precipitated casein of milk, together with a large amount of water and the salts found in milk.
Bichromate of potash is generally employed in the preservation of composite samples for the Hart casein test.
In these changes there is not only a breaking down of the casein into soluble compounds, which process makes the cheese soft and plastic under pressure, but the characteristic flavor is developed in greater or less degree.
In milk the acid first formed combines with the ash constituents and the casein to form salts which do not seriously affect the growth of the bacteria.
The casein is dissolved to some extent and the remainder so changed, that it will remain in suspension for a long time in a finely divided form, after the curd has been broken up.
This is especially important in the starter that is to be added to the cream, since otherwise the starter cannot be uniformly mixed with it and white specks of curdled casein will be noted in the butter.
The nitrogenous constituents of milk--casein and albumen--are usually estimated together, and they are reckoned as of equivalent food value.
It has been supposed," says Metchnikoff, "that the chief merit of kephir was that it was more easy to digest than milk, as some of its casein is dissolved in the process of fermentation.
Small quantities of glycerine, acetic, succinic, and butyric acids are also formed, the casein and albumen being partly peptonised.
The casein of milk is not held in solution in the ordinary sense, but in a peculiar state of suspension called the colloidal condition, practically the whole of it remaining behind when milk is filtered through clay filters.
It is this state of suspension of the casein which makes milk opaque, but the opacity is considerably increased by the emulsified fat.
The casein also, or at least a portion of it, becomes very soluble, and after twelve hours of fermentation the taste of the product is only slightly sour, and the milk taste still remains.
The coagulation of the caseinin milk by the addition of rennet has already been referred to.
They are composed of different proportions of carbon, hydrogen, oxygen, and nitrogen, with small quantities of sulphur, while caseincontains phosphorus in addition.
Casein is combined with, and kept in solution by, lime, soda, and calcium phosphate, and its amount averages a little over 3 per cent.
Skimmed milk is now largely used for the preparation of casein by this method, and the washed and dried precipitate is used very extensively in the arts for such varied purposes as the manufacture of billiard balls, paints, cements, etc.
When hot water is poured into vessels before they are washed clean, the casein is glued into the crevices, ready to make mischief with the next lot of milk.
EurooeLactic acid precipitates the casein (clabbers the milk) but does not affect the fats and salts.
The casein of the milk hardens with cooking and renders the eggs tough; besides, the flavor of the eggs is much finer with water, and omelets are lighter.
Cottage cheese is a strong meat food, being the casein of the milk separated from the water.
Its effect on thecasein is to improve the digestibility of this important compound, the meat element, which is the most valuable constituent of milk.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "casein" in a variety of sentences. We hope that you will now be able to make sentences using this word. Other words: clabber; clot; coagulate; curd; hemoglobin; protein
