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the principal protein of milk, converted to casein by rennin Sometimes called (US) casein
Historical Examples

Precipitate the caseinogen by the addition of acetic acid and filter.
The Elements of Bacteriological Technique John William Henry Eyre

Casein, or caseinogen of milk and egg yolk (ovovitellin), are the substances richest in this mineral salt.
Dietetics for Nurses Fairfax T. Proudfit


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