DESCRIPTION

Casein occurs as an off-white to cream-colored, granular or fine powder. It is derived from the coagulum formed by treating skim milk with a food-grade acid (Acid Casein), enzyme (Rennet Casein), or other food-grade precipitating agent. After the precipitation, Casein is separated from the soluble milk fraction, washed, and dried. Chemically, Casein is a mixture of at least 20 electrophoretically distinct phosphoproteins. The main fractions—designated α-casein, β-casein, and κ-casein—are known to be mixtures, rather than single proteins. Casein contains all the amino acids known to be essential for human nutrition. It is insoluble in water and alcohol, but it can be dissolved by aqueous alkalies to form Caseinate Salts.