Casein, group of proteins precipitated when milk is mildly acidified.

Casein constitutes about 80% of the total proteins in cow's milk and about 3% of its weight. It is the chief ingredient in cheese. When dried, it is a white, amorphous powder without taste or odor. Casein dissolves slightly in water, extensively in alkalies or strong acids. Casein is used as a food supplement and as an adhesive, a constituent of water paints, and a finishing material for paper and textiles. A variety of casein, known by the modified name paracasein, is preferred for making a plastic, through the reaction of the casein with formaldehyde, that goes into the manufacture of buttons and other small objects. It is produced by adding the enzyme rennin to milk, forming a precipitate different from the material precipitated by acids. Microsoft Encarta 2009. 1993-2008 Microsoft Corporation. All rights reserved. Gluten, grayish-white, tough, elastic protein constituent of dough made from wheat flour. The flour is mixed with water and the resulting dough kneaded with more water. Gluten is formed when the proteins glutenin and gliadin, present in flour, combine with water. In baking, the gluten in dough is stretched by the carbon dioxide produced by the action of yeast or baking powder, giving the dough a spongy and elastic texture. Gluten breads have a higher protein and a lower starch content than other breads. Microsoft Encarta 2009. 1993-2008 Microsoft Corporation. All rights reserved.