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casein (GB)
caséine (F)
caseina (I)
caseína (ES)
caseïne (N)
caseína (PO)
The coarse flaky clotting protein is the most important Protein component the milk. It is the main ingredient of cheese (lat. Caseus) which gives it the cohesion of solid consistency. The substance is one of the resinate, Casein is made from fresh, pasteurized milk and consists of 95% protein, the rest is ash and nitrogen, Casein is electrically positively charged and therefore combines with negatively charged substances. It binds Trub. tannins. dyes. iron. copper and heavy metals why it at the winemaking mostly in the form of potassium caseinate for clarify and beautiful is used. It is particularly effective in the treatment of oxidized wines such as Hochfärbigkeit respectively. Brown break, The oxidized substances are bound, as well as taste and colour stabilized. Casein is also used to treat false ones vinegar sting. Mäuseln and horse sweat used. Casein-containing preparations are among the declarable from a quantity of 0.25 mg / l proteins in the wine allergens,

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