Casein – A Unique Milk Protein

Year : 2024 | Volume : 13 | Issue : 03 | Page : 27-34
    By

    Kumar Umesh,

  • Gore Mahesh,

  • Gameti Harshil,

  • Shaikh AI,

  1. Associate Professor, Dairy Chemistry Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujrat, India
  2. Industry Professional, Banaskantha District Co-operative Milk Producers’ Union Ltd., Gujrat, India
  3. Industry Professional, Banaskantha District Co-operative Milk Producers’ Union Ltd., Gujrat, India
  4. Associate Professor, Dairy Chemistry Department, SMC College of Dairy Science, Kamdhenu University, Anand, Gujrat, India

Abstract

Milk is a nutrient-rich food that contains proteins, fats, lactose, vitamins, minerals, enzymes, and other organic compounds. Essential for young mammals, milk proteins provide amino acids, nitrogen, and minerals necessary for muscle and tissue development. In human nutrition, milk is valued for its digestibility and as a source of calcium and phosphorus, crucial for infant growth. Milk proteins are classified into two primary types: caseins, which make up 75–80% of total protein and precipitate under acidic conditions, and serum or whey proteins, which remain soluble. Caseins, existing as micelles, interact with calcium phosphate, stabilizing the protein structure and facilitating controlled destabilization in cheese and yogurt production. Casein-derived peptides exhibit various health-promoting bioactivities, activated through enzymatic proteolysis. These bioactive peptides contribute to cardiovascular health, antioxidative properties, mineral absorption, immune modulation, anti-cariogenic effects, and even support athletic performance. One key function involves promoting remineralization of tooth enamel, enhancing oral health. Casein’s multifaceted nature makes it highly valuable in food technology and medical applications, with extensive research focusing on its potential in nutritional supplements. Its slow digestion and mineral-binding abilities support applications in enhancing bone health and preventing conditions like osteoporosis. This diversity of functional benefits and health effects underscores casein’s role in nutrition and therapeutic uses.

 

Keywords: Casein, lactic acid, whey protein, milk proteins, αs1-casein

[This article belongs to Research & Reviews : Journal of Dairy Science & Technology ]

How to cite this article:
Kumar Umesh, Gore Mahesh, Gameti Harshil, Shaikh AI. Casein – A Unique Milk Protein. Research & Reviews : Journal of Dairy Science & Technology. 2024; 13(03):27-34.
How to cite this URL:
Kumar Umesh, Gore Mahesh, Gameti Harshil, Shaikh AI. Casein – A Unique Milk Protein. Research & Reviews : Journal of Dairy Science & Technology. 2024; 13(03):27-34. Available from: https://journals.stmjournals.com/rrjodst/article=2024/view=181603



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Regular Issue Subscription Review Article
Volume 13
Issue 03
Received 27/10/2024
Accepted 29/10/2024
Published 07/11/2024
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