>On Mon, 18 Jan 1999 11:02:51 -0700 T Croteau <[log in to unmask]> writes:
>>they stuff the meat into real casing not  synthetic..so.... as I
>>understand.... real casing is casein.(.intestinal lining from cow/pig
>>or sheep.)..   is casein  "different"  in cows verses sheep or pigs.....

I asked the Animal science Dept at the U of Illinois- mainly if there was
casein in the casings. Here's the reply: (Juliann)

Today there are numerous types of sausage casings including: Natural and
artificial such as Collagen, Cellulose and Plastic. Collagen, Cellulose and
Plastic casings are relative newcomers to the artificial field, mainly born
out of market demand during the technological maelstrom of the early
twentieth century.  As for Natural Sausage Casings, however, surprisingly
little qualitative or quantitative information is readily available to
processors about these products.

I am not aware that casein is used in any way regarding the making of
sausage casings. But, I am certainly no expert on the subject.  I have
checked with our Meats Scientists and they have no information that would
indicate that casein is used in the making of sausage casings.

Gilbert Hollis
Extension Swine Specialist



Gilbert R. Hollis
Department of Animal Sciences                           Phone: 217-333-0013
University of Illinois                                  FAX:   217-333-7861
1207 West Gregory Drive                         e-mail:
<[log in to unmask]>
Urbana, IL 61801-3838

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