Casein

Casein ( KAY-seen; from Latin caseus, 'cheese') is a family of related phosphoproteins (αS1, aS2, β, κ) that are commonly found in mammalian milk, comprising about 80% of the proteins in cow's milk and between 20% and 60% of the proteins in human milk. Sheep and cow milk have a higher casein content than other types of milk with human milk having a particularly low casein content. Casein does not appear to be essential in mammals. For example, the β-casein gene can be deleted in mice. The resulting mice are healthy and fertile, but the growth of their pups is reduced. Similarly, mice lacking the κ-casein gene are healthy, but they did not suckle their pups and failed to lactate, hence the gene is required for reproductive success. Casein is amphiphilic and therefore can be used as an emulsifier. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive. The most common form of casein is sodium caseinate (historically called nutrose), which is a very efficient emulsifier. Casein is secreted into milk from mammary cells in the form of colloidal casein micelles, a type of biomolecular condensate. As a food source, casein supplies amino acids, carbohydrates, and two essential elements, calcium and phosphorus. While in animals it is only made by mammilian mammary glands (unlike some whey proteins), casein has been artificially biosynthesized. Animal-free casein proteins have been produced since at least the early 1990's using bacteria-based recombinant DNA precision fermentation genetic engineering, and has been in the process of commercialization by cellular agriculture for more than a decade. Plant-produced beta-casein has been synthesized at least since 2026.