Casein

Casein is the main protein found in milk, making up about 80% of the protein content in cow's milk. It is produced by the mammary glands of mammals. In food production, casein is typically separated from milk through processes like acid precipitation or rennet coagulation.

Casein is valued for its nutritional content and its functional properties as a binder, emulsifier, and texturiser. It is often added to processed foods to improve texture, stability, and mouthfeel. Common applications include cheese, dairy-based desserts, baked goods, and some meat products.

Casein is a naturally occurring protein in milk and is not typically classified as a food additive requiring an E-number in its native form. However, caseinates, which are derived from casein, are authorised food additives used for various functions. The UK's Register of Food Additive Authorisations lists authorised additives and their conditions of use. While casein is a source of essential amino acids, some individuals may have sensitivities or allergies to milk proteins. Evidence regarding specific health impacts at typical consumption levels is generally related to overall dietary patterns rather than isolated casein intake.