Casein
| Infobox on Casein | |
|---|---|
| Example of Casein |  |
| Facts | |
| Origin |
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| Stowage factor (in m3/t) |
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| Humidity / moisture | See text |
| Ventilation | - |
| Risk factors | See text |
Casein
Description
Casein is the name for a family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, viz. cheesemaking, plastic items, paper coatings, water-dispersed paints for interior use, adhesives, especially for wood laminates, textile sizing, foods and feeds, textile fibers, dietetic preparations, binder in foundry sands.
Commercial casein of good quality is a dry, friable, white or slightly brown powder. Casein of inferior quality has an unpleasant smell and is usually moist and dark-coloured, which may lead to believe that it has been damaged in transit.
Quality depends on the nitrogen and albumen content.
Shipment / Storage / Risk factors
The commodity is hygroscopic; stable when kept dry but it deteriorates rapidly when damp.