PREFACE. 



FOR many years the sole use of milk curd was as 

 a foodstuff, and it is only through the scientific re- 

 searches of the past few decades into the albuminoid 

 substances that attempts have been made to utilise 

 this body technically. 



It is therefore easy to understand that our know- 

 ledge of this important product should be still some- 

 what imperfect, especially as regards its manifold 

 applications : communications on the subject in the 

 technical press are rare, and it consequently seemed 

 desirable to the author to prepare a work dealing 

 with this material. The first part treats of the 

 preparation of curd from milk in all cases by the 

 decomposition of the suspended casein compound by 

 the aid of acid or a ferment, and its purification 

 and drying. Following this, will be described the 

 application of the casein paints and painting, the 

 production of putties, plastic masses, etc., and finally 

 its use in modern nutrient preparations. 



THE AUTHOR. 



