Another fascinating snippet from the Gippsland Murray Goulburn newsletter:
“Casein accounts for about 80 per cent of the total protein in skim milk post the separation process. It is mostly associated with cheese-making but is harvested from the curd to be used in many products, including glue, pharmaceutical tablets and some paints. Many of us may remember Clag in artwork made from casein.”
The Milk Maid Marian 
OK, so that is why I seem to remember the clag not tasting too bad when I was a little tacker in grade prep.
LikeLike
Love it, Ron! Are tadpoles tasty, too?
LikeLike
Don’t know, but was apparently partial to snails before I even knew that there was a country called France. Have no memory of it, but it is one of those bits of info parents hold over you in perpetuity.
LikeLike
Must be a boy thing. Alex is into everything, Zoe was a little more particular about what she ate.
LikeLike
I remember recently reading an article on a casein fabric called QMilch which some very clever inventor in Germany came up with. It is apparently very strong and drapes well….
LikeLike
Yes, you’re right – thanks Lisa! Have a look at http://www.swicofil.com/products/212milk_fiber_casein.html. The web page explains that casein has been used in textiles since the 1930s. It must be incredible stuff.
LikeLike