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n.
A white fluid secreted by the mammary glands of female mammals for the nourishment of their young, consisting of minute globules of fat suspended in a solution of casein, albumin, milk sugar, and inorganic salts.
n.
The albumin present on milk, apparently identical with ordinary serum albumin. It is distinct from the casein of milk.
n.
An insoluble albuminous body formed from casein and other proteid substances by the action of gastric juice.
n.
One of a class of amorphous nitrogenous principles, containing, as a rule, a small amount of sulphur; an albuminoid, as blood fibrin, casein of milk, etc. Proteids are present in nearly all animal fluids and make up the greater part of animal tissues and organs. They are also important constituents of vegetable tissues. See 2d Note under Food.
n.
An albuminous substance resembling casein, found as a characteristic ingredient of the seeds of leguminous and grain-bearing plants.
n.
A preparation of casein from milk, used in printing calico.
n.
The vegetable casein of almonds.
a.
Of or pertaining to cheese; as, caseic acid.
n.
Same as Casein.
n.
A variety of vegetable casein, resembling legumin, and found in almonds, rye, wheat, etc.
n.
A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin.
n.
A substance produced by the action of an alkali upon albumin, and resembling casein in its properties; also, a compound formed by the union of albumin with another substance.
n.
A glutinous substance, insoluble in alcohol, resembling legumin; -- now called vegetable fibrin, vegetable albumin, or gluten casein.
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