The Chemical Characteristics of Casein

  • Author:Kathy
  • Release on :2016-05-26

Casein, often referred to by the cattle mammary gland secretion of a variety of protein (about 20) phosphorus (phosphoproteins) mixture. Exists in milk or cheese, cheese, isoelectric point is for pH4.6 sex protein. In the milk calcium dihydrogen phosphate; Tricalcium phosphate or both compounds form, structure is very complex, until now not completely determine the molecular formula, molecular weight is about 57000-57000. Casein in milk containing about 3%, about 80% of milk protein. Pure casein is white; Tasteless; Odourless granular solids. Relative density is about 1.26. Insoluble in water and organic solvents. Casein can absorb moisture, soaked in water, is rapidly expanding, but the material is not combined.

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Store in a cool, dry and ventilated inside storeroom, away from sunlight, heat, moisture, prevent mildew.

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