Why is Casein Sticky? The Science Behind This Milk Protein's Adhesion
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4 min read
Casein, the dominant protein in milk, is famous for its slow digestion and creamy texture, but a lesser-known fact is its powerful adhesive quality. This stickiness, which can make protein shakes difficult to clean, is a direct result of the protein's unique molecular structure and behavior when interacting with water and other substances.
