Production of Vegetable Casein
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Casein exists in milk in the form of a colloidal suspension or emulsion, not in the free state but in combination with calciumo Haramarsten, who first investigated this sub- stance, called it calcium caseinogenate. He used the name caseinogen for the protein mole- cule as it existed naturally in milk and cas- ein for the precipitated or coagulated substance.
The calcium caseinogenate envelopes the butter fat globule and together with the calcium phos- phate emulsifies it.
The casein molecule co...nsists of six elements: carbon, 52.96^J hydrogen, 7.04^; nitrogen, 15.6^; . 1 17.
PRODUCTION OF VEGETABLE CASEIN oxygen, 22.78^; sulphur, 0.8^; phosphorus, 0.82^. Hammarsten gives the following formula for casein, viz. : Ci72^274^44^^^55* "^^^ inner grouping of these atoms is still unknown.
Casein exists in cow's milk to the extent of about 3.5^ and forms 80;^ of the entire protein content. Commercial casein is prepared almost exclusively from cow's milk. Casein is a perfectly white, ashless, hygroscopic powder, but under certain conditions it can be made in the form of glassy, transparent grains.
What to read after Production of Vegetable Casein?
You can find similar books in the "Read Also" column, or choose other free books by Hankan, William M to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Casein exists in milk in the form of a colloidal suspension or emulsion, not in the free state but in combination with calciumo Haramarsten, who first investigated this sub- stance, called it calcium caseinogenate. He used the name caseinogen for the protein mole- cule as it existed naturally in milk and cas- ein for the precipitated or coagulated substance.
The calcium caseinogenate envelopes the butter fat globule and together with the calcium phos- phate emulsifies it.
The casein molecule co...nsists of six elements: carbon, 52.96^J hydrogen, 7.04^; nitrogen, 15.6^; . 1 17.
PRODUCTION OF VEGETABLE CASEIN oxygen, 22.78^; sulphur, 0.8^; phosphorus, 0.82^. Hammarsten gives the following formula for casein, viz. : Ci72^274^44^^^55* "^^^ inner grouping of these atoms is still unknown.
Casein exists in cow's milk to the extent of about 3.5^ and forms 80;^ of the entire protein content. Commercial casein is prepared almost exclusively from cow's milk. Casein is a perfectly white, ashless, hygroscopic powder, but under certain conditions it can be made in the form of glassy, transparent grains.
What to read after Production of Vegetable Casein?
You can find similar books in the "Read Also" column, or choose other free books by Hankan, William M to read onlineMoreLess
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