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.
Pas de sous-famille pour cette famille...
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