Casein

Definition and stakes

H. L. Russell,  Outlines of Dairy Bacteriology…

“ Coincident with the physical breaking down of the curd comes a change in the chemical nature of the casein. The hitherto insoluble casein is gradually transformed into soluble nitrogenous substances (caseone of Duclaux, or caseogluten of Weigmann) . This chemical phenomenon is a breaking-down process that is analogous to the peptonization of proteids, although in addition to the peptones and albumoses characteristic of peptic digestion, amido-acids and ammonia are [Pg 167] to be found. The quantity of these lower products increases with the age of the cheese. ”
Source: Gutenberg

Council on Pharmacy and Chemistry,  The Propaganda for Reform in Proprietary Medicines…

“ The slight variation between the composition claimed for Sanatogen and the composition as determined by chemical analysis is of minor importance. Whether there is 83 per cent. of casein as found by the Association’s chemists or 95 per cent. as asserted by the manufacturers matters little. The important fact is that casein makes up about nine-tenths of the preparation and, as must be perfectly evident, Sanatogen derives whatever food value it may have from that casein. ”
Source: Gutenberg

W. Mattieu Williams,  The Chemistry of Cookery

“ From this it appears that we may have casein with, and casein without, this necessary constituent of food. In precipitating casein for laboratory analysis, acids are commonly used, and thus the phosphate of lime is dissolved out; but I am unable at present to tell my readers the precise extent to which this actually occurs in practical cheese-making where rennet is used. What I have at present learned only indicates generally that this constituent of cheese is very variable ”
Source: Gutenberg

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