Dry Milks Ingredients
Other Milk Products
Casein is the major protein present in milk. Approximately 80% of the protein in milk is casein while whey proteins account for the remaining 20%.
Acid or rennet casein are insoluble in water but they may be treated with alkali to make a caseinate which is soluble. The exact alkali used will determine the functional properties of the resulting caseinate.
Co-precipitates consist of casein and whey protein complexes. Heat is used to cause the whey proteins and casein to interact. Acid or calcium salts then are used to precipitate the protein complexes.