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The main protein present in milk and (in coagulated form) in cheese. It is used in processed foods and in adhesives, paints, and other industrial products.
- ‘Roughly 80 per cent of the milk's protein is casein, which exists in four varieties.’
- ‘Whey comprises approximately 20 percent of milk protein, while 80 percent of protein in milk is casein.’
- ‘What were phone calls and deadlines are now freshly cut grass, casein painted wood, and newly mown hay.’
- ‘Tissue protein as well as casein and milk protein concentrates are best suited for this purpose.’
- ‘In addition, the enzymes that are naturally present in these bacteria begin breaking down the milk protein, casein.’
- ‘Extensive investigation led them to casein, a milk protein that is used in the new restructuring process.’
- ‘Inadequate air movement or cleaning where powder products such as casein are used is a special cause of contamination.’
- ‘When he paints with casein on wood, Doyle's style varies from precise representation to almost slapdash casualness.’
- ‘What we've done over the years is identify that the calcium in milk is in a very specific form, that's stabilised by the proteins casein.’
- ‘The manufacturing of cheese causes changes in both the lactose and the casein in milk.’
- ‘This is the reason why casein has frequently been used in foreign protein therapy.’
- ‘Most of milk's much-vaunted protein is contained in casein - which is also a raw material for commercial glue.’
- ‘Whey protein can be separated directly from milk by microfiltration processing, creating whey protein and micellar casein.’
- ‘Addition of casein was aimed to inhibit strong adhesion of vesicles to the bottom glass slide of the observation chamber.’
- ‘Also known as native milk protein, micellar casein is undenatured and tends to ‘gel’ in the gut.’
- ‘Cottage cheese is an underrated bodybuilding food that's high in casein.’
- ‘You will need to read all food labels as dairy turns up in many disguises, eg, whey, lactose, skimmed milk powder, casein, milk protein.’
- ‘Later in 1913 the factory would expand for cheese-making and in 1923 would begin producing casein.’
- ‘The real benefit here is two sources of protein: whey digests quickly, while casein takes much longer.’
- ‘The curd contains the main milk protein, casein, and the milk fat.’
Mid 19th century: from Latin caseus cheese.
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