[CH] Casein & Capsaicin

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Was watching Food TV last night and Mark Miller from Coyote
Cafe was on the Sarah Moulton Cooking Live Primetime show. 
He said something I hadn't heard before.  Can anyone confirm
this?  He said that it is the casein in milk that reacts to
neutralize the capsaicin in chiles when you use dairy as a
"fire extinguisher".  I had always heard it was the fat
content of dairy items that worked, not that it was chemical
neutralization from casein.  Anyone have an opinion or
knowledge here?  
Deb in Houston
P.S. There was a great looking recipe for Ancho Chile
Chocolate Brownies on the show (from the other guest, sorry
I've forgotten his name).  You can find it and Mark's
recipes at
http://www.foodtv.com/fn/recipes/reclist/rcookliveprime.htm 
(show from Mon. 7/26 # CP0013)

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