Casein (from Latin caseus "cheese") is the predominant phosphoprotein (αS1, αS2, β, κ) that accounts for nearly 20% of proteins in cow 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 chymosin, casein is sometimes called paracasein.
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casein The main protein found in the milk of mammals.
