Excerpt from Casein: Its Preparation and Technical Utilisation
For many years the sole use of milk curd was as a foodstuff, and it is only through the scientific researches of the past few decades into the albuminoid substances that attempts have been made to utilise this body technically.
It is therefore easy to understand that our knowledge of this important product should be still somewhat imperfect, especially as regards its manifold applications: communications on the subject in the technical press are rare, and it consequently seemed desirable to the author to prepare a work dealing with this material. The first part treats of the preparation of curd from milk - in all cases by the decomposition of the suspended casein compound by the aid of acid or a ferment, - and its purification and drying. Following this, will be described the application of the casein paints and painting, the production of putties, plastic masses, etc., and finally its use in modern nutrient preparations.
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