Difference between revisions of "Casein"
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| image = Casein.jpg | | image = Casein.jpg | ||
| origin = <ul><li>United States</li><li>Australia</li><li>Argentina</li><li>New Zealand</li><li>Poland | | origin = <ul><li>United States</li><li>Australia</li><li>Argentina</li><li>New Zealand</li><li>Poland | ||
| − | | stowage factor = | + | | stowage factor = <ul><li>1,84 m<sup>3</sup>/t (barrels)</li><li>1,95/2,23 m<sup>3</sup>/t (bagged casein lactic) |
| − | | humidity and moisture = | + | | humidity and moisture = See text |
| ventilation = - | | ventilation = - | ||
| − | | risk factors = | + | | risk factors = See text |
}} | }} | ||
==Description== | ==Description== | ||
| − | + | Casein is the name for a family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, viz. cheesemaking, plastic items, paper coatings, water-dispersed [[paints]] for interior use, adhesives, especially for wood laminates, textile sizing, foods and feeds, textile fibers, dietetic preparations, binder in foundry sands. <br><br> | |
| + | Commercial casein of good quality is a dry, friable, white or slightly brown powder. Casein of inferior quality has an unpleasant smell and is usually moist and dark-coloured, which may lead to believe that it has been damaged in transit.<br><br> | ||
| + | Quality depends on the nitrogen and albumen content.<br><br> | ||
| + | ==Shipment / Storage / Risk factors== | ||
| + | The commodity is hygroscopic; stable when kept dry but it deteriorates rapidly when damp. | ||
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[[Category:Products]] | [[Category:Products]] | ||
| + | [[Category:Other organic material]] | ||
Revision as of 11:09, 19 November 2012
| Infobox on Casein | |
|---|---|
| Example of Casein |  |
| Facts | |
| Origin |
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| Stowage factor (in m3/t) |
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| Humidity / moisture | See text |
| Ventilation | - |
| Risk factors | See text |
Casein
Description
Casein is the name for a family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, viz. cheesemaking, plastic items, paper coatings, water-dispersed paints for interior use, adhesives, especially for wood laminates, textile sizing, foods and feeds, textile fibers, dietetic preparations, binder in foundry sands.
Commercial casein of good quality is a dry, friable, white or slightly brown powder. Casein of inferior quality has an unpleasant smell and is usually moist and dark-coloured, which may lead to believe that it has been damaged in transit.
Quality depends on the nitrogen and albumen content.
Shipment / Storage / Risk factors
The commodity is hygroscopic; stable when kept dry but it deteriorates rapidly when damp.