1. Damp casein is very like damp cheese and its elastic behaviour is anything but Hookean.

2. With a glue like casein the various effects cancel out so that the wet and dry strength of practical joints are nearly identical.

3. Casein is the whey in milk and is therefore similar to cheese.

4. In a sterile world casein would be nearly an ideal glue.

5. Browning reaction occurred obviously during processing casein used Qula.

6. The membrane separation for casein zymohydrolysis was studied.

7. The curds contain casein, fat and minerals.

8. To isolate a condensation polymer, casein, from milk.

9. Does not contain wheat, soy, gluten, milk, casein, sodium caseinate, egg, artificial coloring, artificial flavoring or preservatives.

10. In the study, blank interference test of casein was used to verify the ac- curacy of measuring.

11. The casein is extracted from dried milk powder and then heated up in a type of meat-mincing machine with other natural ingredients.

12. The polymer from milk a protein called casein. It is not used much commercially. Suggest why.

13. Rich in calcium, Casein helps contribute to milk's white color.

14. This paper studied the modification of casein by different monomers and ratios.

15. Casein Calcium Peptide (CCP) is bioactive peptide with a cluster of phosphoserine, which has important physiofuction.

16. Explain why the extraction of casein from milk is not a polymerisation reaction.

17. Natural polyamides, for example casein, gelatin and collagen, are suitable polyamide components.

18. In the first experiment, dietary nitrogen was given in casein at four different protein values ranging from 5 to 16%.

19. In patients negative to challenge there was no increase in the number of specific antibody secreting cells against beta lactoglobulin and casein.

20. Figure 4 depicts the concentrations of IgM specific antibody secreting cells to beta lactoglobulin and casein in these patients.

21. Value in parenthesis means the relative percentage of tyrosine released as compared woith casein.

22. They start to clump together in the milk. The acidifying bacteria make the casein molecules more hydrophobic, and thus, less soluble.

23. Moreover, the applications of them in producing of pow-der grease, turbidity agent, casein succedaneum and food preservation are introduced.

24. Besides, the mechanisms of the grafting reaction is described and the basic property off XL model modifying casein emulsion leather finis...

25. On the basis of chromatography analysis and reaction mechanism of enzymatic hydrolysis, the four-lumping kinetic model for the process of casein tryptic hydrolysis was established.

26. Whey are by product of the industrial production of cheese and casein.

27. Objective: To investigate effects of the mixture of ultrafine yak bone powder, casein phosphopeptide (CPP) and inulin on rat bone density and serum biochemical indexes.

28. An experiment was made to study degradation of elastin, glutin , casein, soybean-extracted protein, bovine serum albumin and egg albumin by extracellular elastase of bacterial strains.

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29. The biological value, net protein utilization and protein efficiency ratio of the solubilized proteins in the preparation were higher than casein in the routine feed.

30. Anke Domaske, 28, has developed a fabric called QMilch made from high concentrations of the milk protein casein -- the first man-made fiber produced entirely without chemicals.

31. Any of a group of proteins , such as casein, containing chemically bound phosphoric acid.

32. The casein phosphopeptide can promote the absorption and utilization of human body to the calcium.

33. In this paper, the grafting modification of casein was carried out by using vinyl and acrylic ester monomers, anionic emulsifier and redox catalyst system.

34. Methods Casein was hydrolyzed by trysin and chyomtrysin together. The enzymatic hydrolysis was filtrated by ultrafiltrate membrane, and analyzed by SDS-PAGE.

35. The effects of rennet and heat to the digestibility of casein were researched by in vitro method during the processing.

36. The preparation of a label adhesive was introduced with soybean protein and casein as main material.

37. The results showed that starch as carbon source, and casein and soybean powder as nitrogen source, o methoxyphenol and vanillin of suitable concentration had good influence on laccase production.

38. The effects of several clarifiers materials including DHG-1015, bentonite, PVPP, egg white, casein and glutin in white grape wine and claret were compared.

39. This product is made from fine vegetable oil, glucose sirup casein, emulsifier and stabilization, with good solubility and emulsification.

40. In conclusion, the casein hydrolysate showed tendency to stimulate the proliferation of the epithelium cell and increased the total activity of maltase in newborn IUGR piglets.

41. The best of fermentation media was additive carbon source 1.5 % bran and nitrogen source 2.5 % casein.

42. The nature of the association between colloidal calcium phosphate and casein is not clear.

43. Ttyptone is a pancreastic digest digest of casein, used in prepairing microbilogical culture media.

44. Soybean – Casein Digest Medium is suitable for the culture of both fungi and aerobic bacteria.

45. RK 1502 may make tackiness when it is used solely. It can be used by combined with cationic casein or cationic auxiliaries.

46. Casein substrate—Disperse 1 g of Hammersten-type casein in 50 mL on 0.05M Dibasic sodium phosphate.

47. Casein phosphopeptides ( CPPs ) are the exclusive biological active peptides that can increase the absorption of calcium.

48. Coagulation of casein is the fundamental process in cheese making. It is generally done with reset.

49. The preparation methods of pigment pastes containing no casein are introduced in this paper.

50. Free Of Gluten, casein, dairy, egg, yeast, wheat, corn, alcohol, artificial colorings, and sweeteners.

51. The results showed that 0.75% glucose, 0.09% pyridoxal, 1% cysteine, and 0.5% casein hydrolysate have more positive effects on the growth of L. acidophilus.

52. Contents of milk sugar, butter fat and casein should also be taken into consideration and the concentration of dry matter in milk should be over 11 3% to produce quality yoghurt.

53. Comparative study on preparation of phosphopeptide from yolk protein and casein hydrolyzed by trypsin was conducted in this paper.

54. Gluten casein, dairy, egg, yeast, wheat, corn, alcohol, artificial colorings, and sweeteners.