Description_x000D_ General description_x000D_ Casein is produced from skim milk. It is roughly made of 80% bovine milk protein and has only 10 to 20% essential amino acids per gram of protein._x000D_ Application_x000D_ Casein from bovine milk is a phosphoprotein. There are four main types of Casein which make up approximately 80% of the total protein in bovine milk: α-s1 Casein, α-s2 Casein, β-Casein, and κ-Casein. Casein is proposed to be the main protective constituent in milk._x000D_ Packaging_x000D_ 1 kg in poly bottle_x000D_ 5 kg in poly drum_x000D_ 500 g in poly bottle_x000D_ Biochem/physiol Actions_x000D_ Casein is considered as a slow digesting protein as it digests at a slower rate than other proteins. It also has an anti-catabolic effect._x000D_ Partial gastrointestinal digestion of casein is a rich source of bioactive peptides, such as β-casomorphin. However, bovine casein is not homogeneous; variants A1 and B do lead to production of β-casomorphin 7 production, while A2 does not._x000D_ Quality_x000D_ Tested for vitamin content._x000D_ Preparation Note_x000D_ Lactic acid precipitated New Zealand casein extracted with ethyl alcohol.