5. Protein applications
5.1 Casein and caseinate applications
A distinction is made between acid caseins, rennet caseins and caseinates.
According to CODEX standard 290-1995, acid casein is the dairy product obtained by separating, washing and drying the acid-precipitated coagulum of skimmed milk and/or other milk-derived products.
Rennet casein is the dairy product obtained by separating, washing and drying the coagulum of skimmed milk and/or other milk-derived products. The coagulum is obtained by the reaction of rennet or other coagulating enzymes.
Caseinate is the dairy product obtained by combining casein coagulum with neutralizing agents, followed by drying.
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Protein applications
Nutritional properties and health benefits of dairy protein ingredients
Bibliography
- (1) - Différents types d'interactions protéines/molécules d'eau. Structures et technofonctions des protéines du lait. Effet de la concentration protéique sur la charge en protéines des globules gras d'une émulsion préparée en présence de caséines ou de protéines sériques à pH 7 (30 % v/v d'huile de soja). - Britten et Giroux (1993), Éd. Lavoisier,...
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