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Project Caseinate

Project Caseinate

Project Caseinate

Casein is a type of protein (phosphoprotein) that is used in the food industry (due to its nutritional value and adhesiveness factor) and also in medicine. Nearly 80% of the protein in cow’s milk and cheese is casein. To prepare this protein, skimmed cow’s milk is treated with dilute acid or rennet, milk casein is precipitated.

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