Casein

{kaf -ze-in) \_caseum, cheese]. A derived albumin, the chief proteid of milk, precipitated by acids and by rennet. It is closely allied to alkali-albumin, but contains more nitrogen and a large amount of phosphorus. It constitutes most of the curd of milk. C. Saccharid, a compound of dry casein one part, cane-sugar nine parts, and sodium bicarbonate enough to render it slightly alkaline. It is useful in preparing emulsions of oils, balsams, tei penes, resins, or gum-resins. C., Vegetable, two varieties have been described, — Legumin, in peas, beans, etc., and Con glut in, in hops and almonds. 177