ivorine - meaning and definition. What is ivorine
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What (who) is ivorine - definition

MIXTURE OF PROTEINS FROM THE MILK OF MAMMALS
Casein protein; Caseins; Micellar casein; Cassein; Sodium caseinate; Caesin; Sodium Caseinate; Caseinogen; Casein glue; Casein-free diet; Casorphin; Caseine; A1 beta-casein; Naksu; Nakso; Casine; Ivorine
  • Preparing casein glue
  • Casein preparation in an old etching operation in Müllheim
  • Micelle casein
  • Cheesemaking
  • White [[galalith]] [[RAAF]] pre-1953 buttons

Casein         
·noun A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin.
caseine         
n.
[Written also Casein.] Caseum, curd of milk, coagulable part of milk, coagulum of milk, legumin.
casein         
['ke?si:n, -s??n]
¦ noun the main protein present in milk and (in coagulated form) in cheese.
Origin
C19: from L. caseus 'cheese'.

Wikipedia

Casein

Casein ( KAY-seen, from Latin caseus "cheese") is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and Cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content.

Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate. In milk, casein undergoes phase separation to form colloidal casein micelles, a type of secreted biomolecular condensate.

As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus.