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King Country Chronicle, Volume VII, Issue 594, 16 August 1913, Page 3

WHAT IS CASEIN? Professor H. H. Dear, in answer to the question, "What is Casein?" say in the "Farm and Dairy": "It is the chief nitrogenous compound l'cur.d in milk, and consists, chemically, of the elements carbon, hydros l ' 0 ; oxygen, and nitrogen. It is distinguished troro milk fat, in that it contains Cue element nicrogen, the most valuable of all elements lor plant, animal or human food. It; is the most expensive fertilise 1 -" which the farmer needs to purchase. It is the most expensive ingredient which the housekeeper buys in. iood. ihe white of an egg. Hie !enn portion of meat, the curd of cheese, are common examples of loods containing the element nitrogen. It alone builds muscle in the animal or human body. Plants leprived of nitrogen writer and die. "Casein is secreted in milk by the cow by means of special cell activity. Its primary source is the nitrogenous material in the food fed to a cow. which is transformed into blood, and from the blood it passes into the through the action of ceils, fue ioods fed to'a cow containing nitrogen are the most expensive to purchase, such as clover hay. peas and gluten meal, bran, oil cake and cotton seed meal. Without a fair proportion ot foods fairly rich in nitrogenous matter, it is impossible for the cow to produce milk economically. And yet in testing' milk at cheese factories somn would utterly neglect this important inredient of milk and chesse.