Casein – special protein content of milk
Casein is a constituent of the protein (protein) of cow’s milk, which is obtained for cheese production. The casein does not enter the whey and is therefore processed into cheese.
Casein is a mixture of several proteins and is used, among other things, to store and transport protein, calcium and phosphate to the newborn calf.
Additional information and self-experiment
For the young calf, casein is the most important source of protein, calcium and phosphate. Fresh cow’s milk contains about 3% casein.
Leaving fresh cow’s milk in the air for a few days will produce lactic acid bacteria that produce lactic acid. Subsequently, the fat separates from the whey. In between floats the flaky, curdled to white mass casein.
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