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Updated: June 25, 2025
And finally, in 1787, the Italian chemist, Fabroni, made the capital discovery that the yeast ferment, the presence of which is necessary to fermentation, is what he termed a "vegeto-animal" substance or is a body which gives off ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
The type of this class of foods is albumen, well known as the white of an egg. The serum of the blood is very rich in albumen, as is lean meat. The curd of milk consists mainly of casein. Fibrin exists largely in blood and flesh foods. Gelatine is obtained from the animal parts of bones and connective tissue by prolonged boiling. One of the chief constituents of muscular fiber is myosin.
Milk, whose principal ingredient is a protein known as casein, familiar as the curd of cheese, illustrates this fact very plainly. When it is used to make cottage cheese, heating it too long or to too high a degree will toughen the curd and actually spoil the texture of the product, which will be grainy and hard, instead of smooth and tender.
And finally, in 1787, the Italian chemist, Fabroni, made the capital discovery that the yeast ferment, the presence of which is necessary to fermentation, is what he termed a "vegeto-animal" substance; that is, a body which gives of ammoniacal salts when it is burned, and is, in other ways, similar to the gluten of plants and the albumen and casein of animals.
He had found the trail difficult enough without being pack-burdened. Food? He bethought himself of a little blue tin box in his coat pocket. He took it out and looked at it. Its very name struck terror to his heart. U. S. Emergency Ration. It was printed on the box. Just below that he made out: Powdered sugar Chocolate Cocoa butter Malted milk Egg Albumin Casein.
These ferments have as their basis the lactic acid bacteria, and if the manufacturers wish to call their germs by other names, such as Bacillus Bulgaricus, no harm is done. It is unnecessary to add any of these ferments, for the milk clabbers about as quickly without them. Buttermilk is an excellent food. The casein can be seen in fine flakes in the real buttermilk.
Water............................... 84.60 per cent Casein.............................. 3.49 " " Albumin............................. .56 " " Globulin............................ .32 " " Lactose............................. 5.08 " " Ash................................. .72 " " Fat................................. 3.42 " " Ricin............................... 1.19 " "
With pencil and paper he could easily figure profits in the business. If this dreamer would attempt to keep cows for the production of casein and throw away his butter fat, we would have an analogous case to the broiler raiser who does not keep his pullets for egg production.
The third great product of the dairy industry is cheese, and in connection with this product the dairyman is even more dependent upon bacteria than he is in the production of butter. In the manufacture of cheese the casein of the milk is separated from the other products by the use of rennet, and is collected in large masses and pressed, forming the fresh cheese.
While the milk is digesting, take a small quantity of milk in a goblet, and stir in ten drops or more of vinegar. A thick curd of casein will be seen. Upon applying the same test to the digested milk, no curd will be made. This digested milk is therefore called "peptonized milk." Experiment 77. To show the action of bile. Obtain from the butcher some ox bile.
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