casein

Also known as caseins

Casein ( ; from Latin caseus, 'cheese') is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content.

AI overview

Casein is a group of proteins that make up the majority of protein found in mammalian milk, accounting for about 80% of cow's milk protein but a much smaller portion (20-60%) of human milk protein. It matters because it's a major nutritional component of milk and affects the properties of different milk types, with cow and sheep milk being particularly casein-rich compared to human milk.

AI-generated from the Wikipedia summary — may contain errors.

Research

40,749 papers

via PubMed

~14 min read

Encyclopedic overview

17 sections

Contents

Composition
Uses
Paint
Glue
Food
Cheesemaking
Protein supplements
Plastics and fiber
Medical and dental uses
Nanotechnological uses
Potential health issues and effects
A1/A2 beta-caseins in milk
Casein allergy
See also
References
Further reading
External links

Casein does not appear to be essential in mammals. For example, the β-casein gene can be deleted in mice. The resulting mice are healthy and fertile, but the growth of their pups is reduced. Similarly, mice lacking the κ-casein gene are healthy, but they did not suckle their pups and failed to lactate, hence the gene is required for reproductive success.

Excerpted from Wikipedia’s “casein” article, available under the CC BY-SA 4.0 licence.