Casein protein in milk by Ray Sahelian, M.D.
April 1 2015

 

Casein is the predominant protein found in fresh milk. When coagulated with rennet, casein is sometimes called paracasein.  In addition to being consumed in milk, casein is used in the manufacture of adhesives, binders, protective coatings, plastics (such as for knife handles and knitting needles), fabrics, food additives and many other products. It is commonly used by bodybuilders as a slow-digesting source of amino acids. Milk has two proteins: casein (approximately 80%) and whey protein (approximately 20%).