The percentage of casein in milk is considered to be 3% and is said to be a type of protein. But this is not true. The reason is that the casein is compound having different kinds of proteins. It also contains calcium and phosphorus. It is present in the form of heterogeneous complex in milk which is also known as calcium casinate.it is separated from milk with many methods and among them, the peracasein method is the  most accurate and précised one.  

CHARACTERISTICS

  • It is colorless and tasteless, present in solid form with the density of 1.25 to 1.31

SOLUBILITY

  • It is soluble in dilute alkalis and strong acids.
  • Insoluble in water

GRADES

  • Edible, technical, paint making grades are available.

USES

  • Cheese making, plastic goods, food and feeds, paper coatings, adhesives, textile sizing, textile fiber

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