Milk Protein

Casein is present in whole milk in quantities of 24-29 g/L. All the essential amino acids are present in casein in high proportions. Casein is found in milk in complex groups of molecules (calcium phosphocaseinates) called micelles. Micelles consist of complexes of calcium, sodium and potassium caseinate, phosphate and citrate, with a molecular weight of several hundred million. In physical chemistry terms, casein micelles form a colloidal solution in milk with a pH of 6.6 and a predominance of negative charges. Casein is made up of fractions: αs1-, αs2-, β- and κ-casein, with small differences in amino acid content. Phosphocaseinates increase the intestinal solubility of minerals such as calcium and zinc. Some casein peptides may have anticariogenic and antihypertensive properties, and may stimulate intestinal motility and the synthesis of anabolic hormones. They appear to be able to modulate gastric and pancreatic secretions and platelet aggregation, with antithrombotic activity.

*These properties, which are only hypothetical, are taken from publications promoted by raw material manufacturers, are not based on established scientific evidence and therefore do not constitute indications for preventive or therapeutic use.