Casein
100) casein - a product of milk processing, produced from skimmed milk and representing the main fraction of milk proteins;
Source: Federal Law No. 88-FZ dated June 12, 2008 (as amended on July 22, 2010) "Technical Regulation on Milk and Dairy Products"
1. Casein is the main protein component of milk. It is obtained from skimmed milk by precipitation (coagulation), usually using acid or rennet enzyme. This commodity item includes various types of casein, differing from each other based on the coagulation method - acid casein, caseinogen and rennet casein (para-casein).
Casein usually appears as a yellowish-white granular powder soluble in alkalis but not soluble in water. It is mainly used for the production of adhesives, ground and adhesive paints, paper coating, and in the manufacture of casein plastics (cured casein), chemical fibers, dietary or pharmaceutical products
Source: "Explanations to the Harmonized System of Nomenclature for Foreign Economic Activity of the Russian Federation (HSN FEA Russia)" (prepared by the Customs Tariff Commission of the Russian Federation) (volume 2, sections VI - XI, groups 30 - 63)