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Updated: June 25, 2025
Know, moreover, that albumen very often comes to us ready dressed, and it is not only from eggs we get it. As we have already found the fibrine of the muscle and the casein of milk in vegetables, so we shall also find there, and that without looking far, the albumen of the egg. It exists in grass, in salad, and in all the soft parts of vegetables.
Our blood, then, contains white of egg; it contains in fact if you care to know it sixty-five times more white of egg than fibrine, for in 1,000 ounces of blood, you will find 195 of albumen, and only three of fibrine; of casein, none. Nevertheless we eat cheese from time to time. And we generally eat more meat than eggs, and meat is principally composed of fibrine!
It is preferably fed clabbered. The dried casein recently put on the market is a valuable food but is not worth as much as meat food and will not be extensively utilized until the demand for meat scrap forces up the price to a point where the casein can be sold more cheaply.
By carefully clearing the curd from all its buttery particles you obtain a kind of white powder which is the essential principle of cheese, and to which the pretty name of casein is given because caseus is the Latin for cheese. I shall not trouble you now with details about casein; but there is one thing you ought to know. A hundred ounces of casein contain as follows: Ounces.
People who partake of excessive amounts of meats or alcoholic beverages are often fond of these foul cheeses. One perversion leads to another. Cheese of good quality, eaten in moderation, is a nutritious food, easily digested. Gauthier says of cheese: "Indeed, this casein, which has the composition of muscular tissue, scarcely produces during digestion either residue or toxins."
That the broiler business received the boom that it did, is due to plain ignorance of the cost of production, or to the appreciation that the ability to rear young chicks could find a more profitable outlet than in broiler production. Let us take an analogous case. Suppose a city man should discover the fact that there was a demand for dried casein from skim milk.
Place milk in a test tube, add a drop or two of commercial rennet, and place the tube in a water-bath at about 100 degrees F. The milk becomes solid in a few minutes, forming a curd, and by and by the curd of casein contracts, and presses out a fluid, the whey. Experiment 71. Repeat the experiment, but previously boil the rennet.
The protein in milk will cause no inconvenience if the milk is eaten slowly, in proper combinations and not to excess. The rennet in the stomach curdles the casein. The hydrochloric acid and the pepsin in the gastric juice then begin to break down and dissolve the clots, and the process of digestion is completed in the small intestines.
The fine flavor is lost, the casein, which is the principal protein of milk, is toughened, the milk, which is normally a living liquid, is killed, the chemical balance is lost, the organic salts being rendered partly inorganic. Milk that is unfit to eat without being boiled is not fit to eat afterwards, for the poisonous end products of bacterial life remain.
The pepsin in the presence of the acid digests the casein, gradually dissolving it, forming a straw-colored fluid containing peptones. The peptonized milk has a peculiar odor and bitter taste. Experiment 70. To show the action of rennet on milk.
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