"Casein" Quotes from Famous Books
 ... kind of insoluble pulp and a limpid colorless serum. If combined with fibrin, raw meat, white of egg or gluten it gradually softens them and completely dissolves them in 3 or 4 hours in vitro at 40 C. Combined with milk it coagulates it and soon precipitates the casein which is also dissolved a little later. It digests lumbricoids and tape-worms and the false membrane of croup, in a few hours. According to Wurtz and Bouchut ...
— The Medicinal Plants of the Philippines • T. H. Pardo de Tavera
... during the ripening produces chemical changes of a somewhat complicated character, and concerns each of the ingredients of the milk. The lactic-acid organisms affect the milk sugar and produce lactic acid; others act upon the fat, producing slight changes therein; while others act upon the casein and the albumens of the milk. As a result, various biproducts of decomposition arise, and it is these biproducts of decomposition that make the difference between the ripened and the unripened cream. They render it sour and ...
— The Story Of Germ Life • H. W. Conn |
