Characteristics of casein: The milk protein

Milk and the milk products are in great demand all over the world which attracts the attraction of many health scientists towards it. Milk has rich source of casein protein whose family is somehow similar to the phospho proteins. Products of milk are extracted from various methods for the use in beverages, supplements, food. With the change in the technology the extraction of these milk products are advancing. Nowadays the micellar caseins, milk derived products are obtained with the help of microfiltration. Microfiltration technique has very promising effect in the nutritional value which gets squeezed in the new product formation. Although microfiltration offers very efficient result in cheese making as compared to the traditional methods which are highly time consuming. Traditional methods include cooling, tempering, milling, blending which is very time consuming. Here, the micro filtered milk is used for the high yield and thick consistency for the cheese making. It opens the window for many countries for the manufacturing of cheese by improving their consistency, yield, texture, color and nutritional value. In this article we will enlighten about the characteristics of casein and different method of casein production. Caseins have also showing various chrachtrestic in textile industry for clothes making, for adhesive.