from The Century Dictionary and Cyclopedia
- n. A name given to those compounds in cheese which are extracted by strong alcohol and by water.
Sorry, no etymologies found.
This ferment acts upon the casein of milk, converting it into a soluble product known as _caseone_.
The hitherto insoluble casein is gradually transformed into soluble nitrogenous substances (_caseone_ of Duclaux, or _caseogluten_ of Weigmann).