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The food value of cheese is dependent upon the casein which is present. The market price, however, is controlled entirely by the flavour, and this flavour is a product of bacterial growth.
A well-known variety, called albumin, is found in the white of eggs and in the plasma of the blood, while the muscles contain an abundance of another variety, known as myosin. Cheese consists largely of a kind of proteid, called casein, which is also present in milk, but in a more diluted form.
The glutinous principles of food fibrine, albumen and casein are employed to build up the structure; while the oil, starch and sugar are chiefly used to generate heat in the body." Now, it is clear, that if alcohol is a food, it will be found to contain one or more of these substances.
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