Description

Book Synopsis
Casein is the name for a family of related phosphoprotein proteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. In this book, the authors present topical research in the study of the production, uses and health effects of casein, including the technological aspects of caseins of goat and sheep milk; the use of casein and casein-derived proteins as agents to inhibit dental erosion; the genetics of caseins in domestic ruminants; mineral carriers and potential nutraceuticals of casein phosphopeptides; caseins in traditional Portuguese cheeses; using casein protein for microspheres'' synthesis, encapsulation drug and textile coatings and the antimicrobial activities of casein and other milk proteins.

Casein: Production, Uses & Health Effects

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    A Hardback by Anthony M Ventimiglia, J M Birkenhäger

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      Book details

      Publisher Nova Science Publishers Inc
      Published 28 May 2012
      ISBN-13 9781621001294
      978-1621001294
      ISBN-10 1621001296
      Also in:
      Dietetics and nutrition

      Description

      Book Synopsis
      Casein is the name for a family of related phosphoprotein proteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. In this book, the authors present topical research in the study of the production, uses and health effects of casein, including the technological aspects of caseins of goat and sheep milk; the use of casein and casein-derived proteins as agents to inhibit dental erosion; the genetics of caseins in domestic ruminants; mineral carriers and potential nutraceuticals of casein phosphopeptides; caseins in traditional Portuguese cheeses; using casein protein for microspheres'' synthesis, encapsulation drug and textile coatings and the antimicrobial activities of casein and other milk proteins.

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