[alt-photo] Re: Casein, whey, and palak paneer (was Re: I know, another sizing question)

[Trevor Cunningham]

  Thanks Tomas, no doubt someone had to have some input.

On 9/9/10 8:02 PM, Tomas Sobota wrote:
> Trevor,
>
> you shouldn't be surprised. "casein" comes from Latin "caseus" which is at
> the origin of the English word "cheese", the German word "Käse", Spanish
> "queso" and so on. Caseus means ... well, cheese.
>
> Whey on the other hand is the serum of the milk. It's composition varies
> according to the procedure used to separate it, but you usually find yet
> more proteins, some albumin, globulins and such. Nothing to suggest that it
> could be used as a sizing agent.
>
> Whey is used in the "serum process" invented by Thomas Sutton in 1855, a
> variant of the salted paper process. You can see a description of the
> process in "Primitive Photography" by Alan Greene. Greene says that this
> process should be used on unsized papers because the lactic acid of the
> serum would eat the sizing away anyway. So there you are.
>
> Tom Sobota
> Madrid, Spain
>
> On Thu, Sep 9, 2010 at 5:58 PM, Trevor Cunningham
> <trevor at chalkjockeys.com>wrote:
>
>>   Fascinating. I was looking back at casein and realized that it matches,
>> exactly, my recipe for making paneer cheese...which, as it turns out, is the
>> casein. I had been under the very incorrect assumption that the whey was the
>> casein. However, with a little digging, I discovered that whey isolate (a
>> popular body-building product) has been used as a paper sizing agent for
>> food packaging. Could it be possible that the whey resulting from the
>> casein-making process could be a potential sizing agent with some tweaking?
>> Am I going off the deep end?
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