This section is from the book "The Home Cyclopedia Of General Information", by Charles Morris. Also available from Amazon: Home Cyclopedia of Necessary Knowledge.
[L. cdseus, cheese.] An albuminous sub-stance contained in milk, and forming the principal constituent of cheese. The casein in milk is not coagulated by boiling, like albumen ; but rennet, or an acid, separates out the casein and butter as curds, leaving the milk, sugar, and salts as whey.
 
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