Casein

(kaf-ze-in). A derived albumin, the chief proteid of milk, precipitated by acids and by rennet at 400 C. It is closely allied to alkali album in, but contains more nitrogen and a large amount of phosphorus. It constitutes most of the curd of milk. Two varieties of C, Vegetable, have been described, Legumin, in peas, beans, etc., and Con glut in, in hops and almonds. 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, whether of oils, balsams, terpenes, resins, or gum-resins.