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casein

File:Caseine_micelle.svg · Wikimedia Commons · See Wikimedia Commons

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Also known as caseins

Casein ( ; from Latin caseus, 'cheese') is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content.

AI overview

Casein is a group of proteins that make up the majority of protein found in mammalian milk, accounting for about 80% of cow's milk protein but a much smaller portion (20-60%) of human milk protein. It matters because it's a major nutritional component of milk and affects the properties of different milk types, with cow and sheep milk being particularly casein-rich compared to human milk.

AI-generated from the Wikipedia summary — may contain errors.

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Casein
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Article

17 sections
Contents
  • Composition
  • Uses
  • Paint
  • Glue
  • Food
  • Cheesemaking
  • Protein supplements
  • Plastics and fiber
  • Medical and dental uses
  • Nanotechnological uses
  • Potential health issues and effects
  • A1/A2 beta-caseins in milk
  • Casein allergy
  • See also
  • References
  • Further reading
  • External links

Casein ( ; from Latin caseus, 'cheese') is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content.

Casein does not appear to be essential in mammals. For example, the β-casein gene can be deleted in mice. The resulting mice are healthy and fertile, but the growth of their pups is reduced. Similarly, mice lacking the κ-casein gene are healthy, but they did not suckle their pups and failed to lactate, hence the gene is required for reproductive success.

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