Tag: Casein properties

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.

Casein constitutes about 80% of the total protein in cow's milk. The physical appearance of casein changes dramatically depending on whether it is in its natural state within milk, where it exists as tiny micelles, or processed into a concentrated powdered form.