Casein

Casein (CAS 9000-71-9) is the primary milk protein, accounting for the majority of protein content in bovine milk.

Where is Casein used?

• Food manufacturing: texture, water-binding and protein content in processed cheeses and meat analogues
• Nutritional supplements and sports nutrition: slow-digesting protein source
• Clinical nutrition and recovery formulations: micellar structure supports sustained amino acid release
• Personal care: film-forming and conditioning agent in hair and skin formulations
• Specialty animal nutrition: high-digestibility protein source
• Calf milk replacers and aquafeed benefit from its nutritional profile.

Good to know: Acid casein and rennet casein are distinct commercial forms, each suited to different processing requirements. Sodium caseinate and calcium caseinate are soluble derivatives.

Commercial specifications

• Pharmaceutical and nutritional grades with defined protein content and microbiological standards