Milk contains about 3.2% protein including:
- 80% casein
- 19% soluble proteins (β-lactoglobulin and α-lactalbumin)
- 1% bio-active proteins (lactoferrin, lactoperoxidase, etc.)
The casein from cow's milk precipitates easily by acidification or by an action from the enzyme contained in rennet.
Resulting from the acid casein, caseinates are proteins used for their emulsifying, foaming, stabilizing or thickening properties and for their nutritional quality in the dietetic field.
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