Food Chemistry
Casein
The main phosphoprotein of milk, about 80% of milk protein, existing as micelles stabilised by κ-casein. Precipitates at pH 4.6 or on rennet action.
Real-life application
The protein that curdles when lemon juice is added to hot milk to make paneer or cheese; also why milk clots when it reaches an acidic stomach.
Related terms
Isoelectric point
Food ChemistryThe pH at which a protein carries no net electrical charge, so electrostatic repulsion between molecules is minimal.
Whey protein
Food ChemistryThe soluble milk proteins remaining after casein removal — chiefly β-lactoglobulin and α-lactalbumin. Heat-labile but acid-stable.
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