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The casein is a proteinic substance (Protéine) which constitutes the major share of the nitrogenized components of the Lait. In the manufacture of the Cheese, it precipitates after addition of acid or of Présure.
Casein is differently concentrated according to milks: 82% (of the total of proteins) for the milk of Cow and 40% (of the total of proteins) for human milk . The hydrolysis of a casein emphasizes high percentages of Glutamic acid, Proline, Leucine, Lysine, Sérine and Thréonine.
The word comes from the Latin caseus , “cheese”.
There are several fragments of caseins in milk. Most present are caseins α1, α2, β, γ and K (or kappa).
One the most studied of is the casein kappa, which allows the maintenance in the liquid state of milk (milk is a emulsion, i.e. a mixture, in aqueous solution, lipids and other components; without the formation of Micelles by the structural action of casein kappa, one would observe a decantation, and not a homogeneity of milk).
The Dénaturation of this protein (by acidification or action of enzymes as presses it) involves a destructuration of micelles: milk curdles (water rejection on the one hand, and formation of a gel on the other hand).
The casein of the cow's milk precipitates easily in the form of bulky clots either by lowering of pH in the vicinity of its isoelectric point (pH 4,6), or by enzymatic action (Présure). The casein of the milk of woman does not precipitate by simple acidification, but precipitation with pH 6 is immediate in the presence of the Gastric juice of infant who contains presses.
It is used like Liant Peinture.
---- See also: Cheese | Cheeses by country | Cheeses by milk | Cheeses by type of paste | Receipts with the cheese | Mode without casein nor gluten
External bonds
- casein on Dotapea.com
- Receipt of painting to casein
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