Casein (from Latin caseus "cheese") is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts for nearly 80% of proteins in milk and cheese. Milk-clotting proteases act on the soluble portion of the caseins, K-Casein, thus originating an unstable micellar state that results in clot formation. When coagulated with rennet, casein is sometimes called paracasein. Chymosin (EC 3.4.23.4) is an aspartic protease that specifically hydrolyzes the peptide bond in Phe105-Met106 of κ-casein and is considered to be the most efficient protease for the cheese-making industry (Rao et al., 1998). British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for the coagulated protein. As it exists in milk, it is a salt of calcium. Casein is not coagulated by heat. It is precipitated by acids and by rennet enzymes, a proteolytic enzyme typically obtained from the stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate-containing peptone. -Wikipedia
A metallic salt of casein.
.
Sodium caseinate, also called casein, is vegetarian but not vegan.
Sodium caseinate is a monosodium glutamate derivative. If you have allergies or sensitivities to milk (sodium caseinate, milk fat), soy (soy lecithin), or corn (erythritol, maltodextrin, and sorbitol), this product is not an option.
inorganic
It is.
Sodium caseinate is the biochemical name for casein, which is manufactured from fresh skimmed milk. It has the chemical formula of C47H48N3O7S2Na.
I don't think so. Sodium caseinate is a protein made by reacting sodium hydroxide with casein
Sodium caseinate is a milk derivative (protein), though it's classified as a non-dairy product because when sodium caseinate is processed, it is so materially altered that both dairy scientists and government regulators no longer regard it as a true dairy substance. This is why sodium caseinate can be an ingredient in non-dairy products, according to FDA, regulation 21 CFR 101.4 (d). Sodium caseinate is also not a source of lactose
250
Sodium caseinate is a milk derivative (protein), though it's classified as a non-dairy product because when sodium caseinate is processed, it is so materially altered that both dairy scientists and government regulators no longer regard it as a true dairy substance. This is why sodium caseinate can be an ingredient in non-dairy products, according to FDA, regulation 21 CFR 101.4 (d). Sodium caseinate is also not a source of lactose
No, its a bit different
Yes