Casein: nf Caseins are phosphoproteins which constitute the major part of the nitrogenous components of milk and therefore of cheeses.
The first phase of cheese making is their precipitation by adding an acid or rennet. The word casein comes from the Latin caseus, which means "cheese".
The amount of caseins in milk varies according to animal species: 82% (protein) for cow's milk and 40% for human breast milk.
The hydrolysis of a casein f ...
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