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Lake County Press, Issue 2512, 15 January 1914, Page 2

Casein of milk is a nitrogenous i body, containing about 1G per cent, of ‘ nitrogen, and exists in milk to the ex- | tent of 3.1 per cent. In the mamifac- ’ turo of cheese, casein is the substance ' which is coagulated by the rennet to form a curd. Casein is in a semi-solu-tion in milk. | N T o man can choose what coming hours may bring _ . , To him of need, of joy. of suffering; But what his soul shall bring unto each other . . , To meet its challenge—this is in Ins power. —Priscilla Leonard. Milk has its maximum viscosity at a temperature of 32 to 50 degrees F The viscosity of milk increases as its temperature decreases. B.v taking two pipettes, filling one ' with water, the rPther with milk, and comparing the time taken for each to empty, it will bo observed that milk is more viscious than water.