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Casein Protein

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Casein Protein

Casein is the name for a family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. As a food source, casein supplies amino acids, carbohydrates, and the two inorganic elements calcium and phosphorus. Casein is the most abundant protein in milk. It is relatively insoluble and tends to form structures called mirecells that increase solubility in water. During the processing of milk, which usually involves heat or acid, the casein peptides and mirecelle structure become disturbed to form simpler structures. This is why casein has a slower release of amino acids into circulation. This is how casein provides a positive protein balance. Now you have casein as the slow digestive protein and whey as the fast digestive protein which are both considered milk protein.


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