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A nutrient made of amino acids that the body uses to build and repair muscles, skin, and other tissues.
Dal, paneer, milk, and eggs are common protein sources in Indian diets, especially important for vegetarian households.
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.
The soluble milk proteins remaining after casein removal — chiefly β-lactoglobulin and α-lactalbumin. Heat-labile but acid-stable.
The essential amino acid present in a protein in the smallest amount relative to requirement, capping the use of all the others.
