Casein is a protein found in milk. It can be separated by the action of acid, the enzyme rennin, or bacteria (souring); it is also the main protein in cheese. Casein is used as a protein supplement in the treatment of malnutrition and is used commercially in cosmetics, glues, pigments and as a sizing for coating paper. Casein is insoluble in water, but is freely soluble in alkaline solutions. Casein is neither coagulated spontaneously, like fibrin, nor by heat, like albumen, but by the action of acids alone, and constituting the chief part of the nitrogenized matter contained in it. Cheese made from skimmed milk and well pressed is fully half casein. Casein is one of the most important elements of animal food as found in milk and leguminous plants. Research Casein
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Abbreviations
SciTech
Research Casein
