Albumen, fibrine, and caseine are the principal nitrogenous constituents of food, and as they are employed in the reparation of the nitrogenous tissues of the animal body, they have been termed flesh-formers.
On the other hand, the proportion of caseine or cheesy matter in milk is increased by the use of highly nitrogenized food.
Mattieu Williams, after giving the chemical formulas of caseine and the other elements of cheese, writes; "I have good and sufficient reasons for thus specifying the properties of this constituent of food.
The Ayrshires are red or red and white and give a large flow of milk, fairly rich incaseine and in butter.
Sometimes one of the washings is in brine, which coagulates the caseine into a soluble form and prepares it to be washed out afterward.
But where the butter is consumed fresh from the churn, this does not matter so much; and if the particles of caseine give the butter a slight buttermilk flavor, it pleases some palates that have been educated to like it.
We, however, prefer the sweet, delicate flavor of cream butter, free from caseineor lactic acid.
If more cream or butter is obtained by rapid cooling, we think it is because more particles of caseine are entangled in the cream and remain in the butter when churned.
The young animal receives the constituents of its blood in the caseine of the milk.
When chemically examined, caseine is found to contain a much larger proportion of the earth of bones than blood does, and that in a very soluble form, capable of reaching every part of the body.
To convert caseine into blood no foreign substance is required, and in the conversion of the mother's blood into caseine, no elements of the constituents of the blood have been separated.
Vegetable caseine is best obtained by treating peas or beans with hot water, and straining the fluid.
The composition of animal caseine has been well ascertained, but considerable doubt still exists as to that of vegetable caseine, owing to the difficulty of obtaining it absolutely pure.
The composition of animalcaseine differs from this principally in the amount of carbon.
On standing, the starch held in suspension is deposited, and the caseine is retained in solution in the alkaline fluid; by the addition of an acid it is precipitated as a thick curd.
Vegetable caseine exists abundantly in most plants, especially in the seeds, and remains in the juice after albumen has been precipitated by heat, from which it may be separated in flocks by the addition of an acid.
According to clinical observation, it is still the fats that give to milk its hygienic value, and the excess of caseine is an obstacle to its digestion.
Is woman's milk richer in fatty matters and sugar in proportion to the caseine than that of the cow?
Yet it would not be an anomaly if an excess of caseine in proportion to the other substances was a true characteristic of ruminants.
Yet logic demands that there shall be an excess of butter in proportion to caseine in the milk.
The conclusion is this: Caseine is not a food at all for the new born during a space of time, the duration of which is to be determined experimentally.
The proportions of albumen to those of caseine are especially varied.
In most cases this caseine suffers more or less decomposition in the alimentary canal, which gives to the feces a tainted odor recalling that of putrid Roquefort cheese.
The food of woman, who enjoys a mixed alimentation, ought to have a composition intermediate between these two, and consequently ought to contain more caseine than that of the plant eaters.
But from what has been said it is logical to conclude that an excess of caseine in milk is unfavorable to good digestion, while an excess of butter is favorable to it.
As in other mammals, an excess of fat helps digestion by subdividing the caseine and emulsifying it.
But besides caseine there is another element, viz.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "caseine" in a variety of sentences. We hope that you will now be able to make sentences using this word.
