Predominant protein of milk
Makes up about 80% (29.5 g/L) of the total protein in bovine milk
Forms large micellular structures Components:
Alpha-casein
Beta-casein
Gamma-casein
Kappa-casein
Casein
Globular
Highly soluble
Rapidly absorbed
Accounts for 20% of protein in milk Components:
Beta-lactoglobulin ( -LG)
Alpha-lactalbumin ( -LG)
Bovine serum albumin
Immunoglobulins (IG)
Bovine lactoferrin (BLF)
Lactoperoxidase (LP)
Glycomacropeptides (GMP)
Whey
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