Casein is a type of protein that is commonly found in milk and other dairy products. It is the main protein present in milk, accounting for approximately 80% of the total protein content. Casein is known for its white and creamy appearance, contributing to the rich texture of dairy products.
This protein is formed by the combination of various amino acids, including glutamic acid, proline, and glycine, among others. Casein is soluble in weak acids and insoluble in water, making it advantageous for cheese-making processes.
One of the notable properties of casein is its ability to coagulate when an acid or enzyme is added to it. This coagulation process is responsible for the formation of curds in cheese production. By adding acid or enzymes to milk, the casein proteins undergo a structural change, causing them to aggregate and separate from the liquid, resulting in the formation of curds.
Casein is not only a vital source of dietary protein but also contains essential amino acids necessary for growth and development. It plays an important role in maintaining bone health, as it is rich in calcium and phosphorus, which are crucial minerals for bone strength.
In addition to its dietary significance, casein is also employed in the production of various food products, such as cheese, yogurts, ice creams, and protein supplements. It is also used in the manufacturing of adhesives, plastics, paints, and as a binding agent in various industries.
