from The Century Dictionary and Cyclopedia
- n. A substance contained in milk which forms casein in the presence of a digestive ferment.
Sorry, no etymologies found.
Precipitate the caseinogen by the addition of acetic acid and filter.
Add cautiously dilute acetic acid until there is a copious, granular-looking precipitate of the chief proteid of milk (caseinogen), formerly regarded as a derived albumen.
The curdling of milk by the rennet ferment present in the gastric juice, is quite different from that produced by the "souring of milk," or by the precipitation of caseinogen by acids.
There is a caseinogen enzyme present in the milk, which has four types of molecules.
The fourth molecule in the caseinogen enzyme, called kappa casein is not precipitated by calcium.