Showing Food Casein
| General Information | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Name | Casein | ||||||||||
| Scientific Name | Not Available | ||||||||||
| Description | Casein is the name for a family of related phosphoprotein proteins (alphaS1, alphaS2, beta, kappa). These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses, from being a major component of cheese, to use as a food additive, to a binder for safety matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic elements, calcium and phosphorus. [Wikipedia] | ||||||||||
| Primary ID | FOOD00659 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Milk and milk products | ||||||||||
| Sub-Group | Other milk products | ||||||||||
| External Links | |||||||||||
| ITIS ID | Not Available | ||||||||||
| Wikipedia ID | Casein | ||||||||||
| Composition | |||||||||||
| Compounds |
| ||||||||||
| Macronutrients |
| ||||||||||
| Micronutrients |
| ||||||||||
| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). | ||||||||||