About 75% of the proteins of milk are classified as caseins; a group of 12-15 different proteins.
One of the proteins found in milk.
Chief protein of milk, the basis of curds and cheese.
A milk protein. Casein is precipitated out of milk in acid conditions or by the action of rennin: it is the principal protein of milk and cheese. Casein is very easily prepared and is useful as a protein supplement, particularly in the treatment of malnutrition.
That part of milk which forms cheese or curds. It is produced by the union of a substance, caseinogen, with lime salts, both dissolved in the milk — the union being produced by the action of rennin, a ferment from the stomach of calf. The same change occurs in the human stomach as the first step in the digestion of milk, and therefore when milk is vomited curdled it merely shows that digestion has begun.
The principal protein in milk, which forms curds at acid pH. When coagulated by rennin or acid, it becomes one of the principal ingredients of cheese.
Milk-derived proteins, specifically sodium caseinate or calcium caseinate, are commonly utilized to augment the viscosity and lighten the hue of various comestibles. In addition to its textural and color-enhancing properties, this particular protein serves as a valuable repository of amino acids.
This passage is describing a substance called “curd” that is produced from milk through a process called precipitation. The process occurs when rennin, an enzyme found in the stomach, acts on the milk protein caseinogen. This same reaction takes place when rennet is added to warm milk to make a dessert called junket. When the milk is set and cut, a liquid called whey separates from the solids, which form the curd. The casein protein is contained within the curd. A similar precipitation reaction can occur when an acid, such as lemon juice or vinegar, is added to milk, although the resulting curd is typically less firm.