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Definition: Casein

Agriculture

Casein is the main protein constituent of milk. It is obtained from skimmed milk by precipitation (curdling), generally with acids or rennet.
Source:
European Union, Commission Decision No 97/80/EC of 18 December 1996 laying down provisions for the implementation of Council Directive No 96/16/EC on statistical surveys of milk and milk products
Created:
2005-04-22
Updated:
2019-05-10

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