132 CASEIN. 



Plasmon, formerly known as caseon, is an albuminoid pre- 

 paration obtained from milk. It is a yellowish- white powder, 

 of medium fineness, inodorous and with a faint flavour 

 resembling sweet milk. It contains 75 to 80 per cent, of 

 albumen, 5 to 7 per cent, of sodium carbonate, 5 to 10 per 

 cent, of fat and milk sugar. Considerable discussion has 

 taken place respecting the probable presence of bacteria ; but 

 at all events it appears to be free from tubercle bacilli. A 

 more important point, however, in connection with plasmon 

 is its assimilability ; and on this point opinions are unani- 

 mous, all the experiments made having given favourable 

 results. Moreover, it has been repeatedly determined that 

 casein is equal in nutrient value to lean meat, and is readily 

 absorbed in the intestinal canal. Plasmon can be used in a 

 variety of ways. For instance, it can be mixed with an 

 equal quantity of sugar, then boiled and eaten in this form ; 

 and it can also be advantageously baked into bread along with 

 flour. Plasmon solutions may be incorporated with other 

 foods without affecting their flavour in the slightest degree ; 

 and, finally, plasmon biscuits, plasmon cocoa and plasmon 

 chocolate are prepared and sold. 



Dr. Schreiber says of fresh casein that it may be used as 

 a substitute for soup, and may be incorporated with flour in 

 breadmaking without having any great influence on the 

 flavour, though greatly increasing the percentage of albumen 

 at a very low cost. For this purpose the casein is preferably 

 prepared by acting on skim milk with commercial rennet, 

 the precipitate being drained from the whey and passed 

 through a sieve or mill, which delivers the product in the 

 form of fine flakes. These must be used while fresh, or they 

 harden. 



Nutrium is a foodstuff prepared from casein, common salt 

 and milk sugar. According to F. Bimbi, it forms a white or 

 yellowish powder containing 29*1 per cent, of nitrogenous 



