Casein

Casein is a family of phosphoproteins that makes up most of the protein in milk. Its proteins assemble into micelles that carry calcium and phosphate and form the structural basis of cheese curds.

Casein micelle: A colloidal assembly of casein proteins and calcium phosphate found in milk. Micelles organize casein proteins into particles that remain dispersed in milk.
αs1-casein: A major casein protein in cow’s milk, rich in phosphate groups. It is one of the abundant components assembled into casein micelles.
Cheesemaking: The process of concentrating milk solids by coagulating milk and separating curds from whey. Casein coagulation creates the curd that is drained, salted, and ripened into cheese.
Whey protein isolate: A concentrated mixture of soluble whey proteins separated from milk. It is a common nutritional protein ingredient with different solubility and coagulation behavior.
John Kidd: A British chemist who studied the composition of milk and identified casein in the nineteenth century. His work helped establish casein as a distinct constituent of milk.
Calcium phosphate: A family of inorganic salts containing calcium and phosphate ions. Nanoclusters of calcium phosphate help hold casein micelles together.
αs2-casein: A highly phosphorylated casein protein found in milk, especially cow’s milk. Its phosphate groups bind mineral ions within the micelle structure.
Rennet: A mixture of milk-coagulating enzymes used in cheesemaking. Rennet supplies chymosin, which initiates casein coagulation in many cheeses.
Soy protein: The proteins extracted from soybeans, used in foods and plant-based milk alternatives. Soy proteins can form curds in plant-based cheesemaking but lack casein’s native micelle structure.
Milk: A nutrient-rich fluid produced by mammary glands to feed young mammals. Casein evolved and functions within milk’s system for delivering protein and minerals.

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