Casein is found in all mammalian milk, being 80% of the proteins found in cow’s milk and anywhere from 25-40% of the proteins found in human’s milk. This valuable protein is separated from milk through a practice called ultrafiltration (“Casein Protein” 1). Since casein is somewhat insoluble, it often forms structures named “micelles” that increase water solubility. Micelles, simply put, are a mass of molecules in a colloidal mixture. When milk is pasteurized, heat causes casein and micelle structures to become disturbed, therefore breaking them apart to form simpler structures. Casein is composed of a group of like phosphoproteins that are found in mammalian milk fat. Casein is a very important nutrient required for most life forms, especially for the young and the elderly (“Casein Protien.” 1).
Casein, as stated above, is a popular nutritional enhancer, seen commonly as a compound called caseinate. Caseinate is the outcome of casein and a common nutritional element, the most common being sodium and calcium. Caseinates have spectacul...
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...always been a commonly used product, whether it be in modern day or thousands of years ago.
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