Caseinates produced from the curd which results from skim milk acid coagulation. The protein present in the curd became soluble and functional by neutralization. This is done using an alkali with calcium prior to proceeding to spray drying.
The calcium intake by the calcium caseinate makes it a particularly interesting ingredient for its nutritional properties. In fact, calcium is the most important mineral in the body. It participates in the proper metabolism of the cells and is involved in kidney functions, blood coagulation and in the activation of certain enzymes. Calcium is also essential for bone growth and health. The calcium caseinates are used in infant nutrition, clinical nutrition, sports nutrition and dietetics.