Noun
A proteid substance present in both the animal and the vegetable kingdom. In the animal kingdom it is chiefly found in milk, and constitutes the main part of the curd separated by rennet; in the vegetable kingdom it is found more or less abundantly in the seeds of leguminous plants. Its reactions resemble those of alkali albumin.
Source: Webster's dictionaryA cow’s milk allergy is where your body produces an immune response to one of the proteins present in cow’s milk; this could be to albumin, casein or whey. Source: Internet
Each casein micelle is roughly spherical and about a tenth of a micrometer across. Source: Internet
Fat-free skimmed milk has only the casein micelles to scatter light, and they tend to scatter shorter-wavelength blue light more than they do red, giving skimmed milk a bluish tint. Source: Internet
Guar gum and micellar casein mixtures can be slightly thixotropic if a biphase system forms. Source: Internet
However, there are two recent models of the casein micelle that refute the distinct micellular structures within the micelle. Source: Internet
Lactose is present in two large food categories: conventional dairy products, and as a food additive (casein, caseinate, whey), which may contain traces of lactose. Source: Internet