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Milk proteins are divided into two classes: serum proteins also referred to asseric proteins, solubles (found in whey) and casein, which is coagulable. This last category represents more than 80% of milk protein.
On average, The concentration of protein in cow’s milk is on average 3.2%, with about 2.6% caseins and 0.6% whey proteins.
Caseins consist of three subcategories (alpha α, beta β and kappa κ) and exist in the form of a colloidal suspension (micelle).
Serum proteins, unlike casein, are soluble molecules in the aqueous phase of milk. They consist of four main subcategories: α-lactalbumin, β-lactoglobulin, bovine albumin serum and proteosis-peptones.
During the manufacturing of cheeses, caseins are responsible for forming curd, while the serum proteins make up the whey.
Milk proteins that have excellent nutritional qualities also have the properties of solubility, viscosity, hydration, gelation, emulsification and aroma retention, which vary in terms of their nature.
Milk proteins have very good nutritional value because they contain all amino acids essential for the body in sufficient quantities.
Discover the milk protein range distributed by FIT: click here.