casein

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Related to Caseins: Sodium caseinate, casein milk

casein

 [ka´se-in]
a phosphoprotein, the principal protein of milk, that is the basis of curd and of cheese. Casein, usually in the form of one of its salts, is added to the other ingredients of the diet to increase its protein content. note: In British nomenclature casein is called caseinogen, and paracasein is called casein.

ca·sein

(cā'sē-in, kā'sēn),
The principal protein of cow's milk and the chief constituent of cheese. It is insoluble in water, soluble in dilute alkaline and salt solutions, forms a hard insoluble plastic with formaldehyde, and is used as a constituent of some glues; various components are designated α-, β-, and κ-caseins. β-Casein is converted to γ-casein by milk proteases. There are several isoforms of α-casein. κ-Casein is not precipitated by calcium ions.

casein

/ca·sein/ (ka´sēn) a phosphoprotein, the principal protein of milk, the basis of curd and of cheese. note: In British nomenclature casein is called caseinogen, and paracasein is called casein.

casein

(kā′sēn′, -sē-ĭn)
n.
A protein that is the major protein in the milk of most mammals. It is the basis of cheese and is used in food products and in certain adhesives and paints.

casein

a white powder protein that occurs naturally in milk. It contains phosphorus and sulfur and is regarded as a "complete protein" because it contains all essential amino acids. Casein is precipitated when milk turns sour.

ca·sein

(kā'sēn)
The principal protein of cow's milk and the chief constituent of cheese.

casein

A protein derived from CASEINOGEN in milk by the action of renin in the stomach.

casein

a milk protein precipitated out of milk in acid conditions or by the action of RENNIN. It is the principal protein in cheese.

casein

a phosphoprotein, the principal protein of milk, the basis of curd and of cheese. Called also caseinogen.

casein clot
the insoluble form of caseinogen produced by the action of rennin in the presence of calcium.
casein digestion
an identifying characteristic of Corynebacterium renale when grown on milk agar.

Patient discussion about casein

Q. Is it true that Casein protein can cause Cancer, or is harmful to the human body? Someone left a comment on my blog about Casein protein being bad for the body and that it could lead to Cancer. Is this true?

A. I am not familiar with such information, Casein is a protein that is found in large amounts in breastmilk and milk products replacements for babies and as far as I know it has no such affect.

Q. I keep on hearing about "gluten" and "casein". What are those? When I was researching about autism in the net, I keep on hearing about "gluten" and "casein". What are those?

A. These are protein fractions in wheat and milk. Research suggests they are not digested normally in most persons with autism but are incompletely broken down into absorbable molecules. Many people with autism show some improvement when these two dietary proteins are omitted.

More discussions about casein
References in periodicals archive ?
The milk protein contents including total protein, whey protein and casein protein as well as total fat contents lacked any significance of difference between two goat breeds (Table 3).
The key players in the Global Casein and Caseinates Market are AMCO Proteins, Armor Proteins, Charotar Casein, Fontera, Lactalis and Lactoprot while other prominent vendors include DMV International, Erie Casein, Gansu Hualing Milk Products Group and Kerry Ingredients
Next is protein at about 3% to 4%, of which 80% or so is casein and 20% or so is whey and can vary from breed to breed.
05) were found for pH, acidity, total solids, total protein and relative percentages of casein fractions in UNA and stable milks.
Casein phosphopeptides influence calcium uptake by cultured human intestinal HT-29 tumor cells.
With MF, however, a casein concentrate that keeps its native micellar structure is obtained and can be used to produce Cheddar cheese without increasing retention of whey proteins.
Freeze-dried samples of caseins and whey proteins were also subjected to estimate their amino acid profile.
Microfiltrating milk at cold temperatures causes beta-casein to dissociate from casein micelles.
total protein, whey protein, casein content and total fat of collected milk samples depicted in Table II.
The water filtration process does not alter the covalent or electrostatic binding of the micelles, and because of the lack of secondary structure of caseins, mechanical dissociation does not occur.