Casein

Products Name: Casein
Molecular Formula: C47H48N3NaO7S2
CAS No.: 9000-71-9
Product Description:
Casein (from Latin caseus "cheese") is the predominant phosphoprotein that accounts for nearly
80% 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 renin, 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.
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.