Casein, a milk protein

Milk contains vitamins (principally thiamine, riboflavin, Pantothenic acid and vitamins A, D and K), minerals (calcium, potassium, sodium, phosphorus and metals in small quantities), proteins (including all essential amino acids), carbohydrates (lactose) and lipids. The only important elements of milk are lacking are iron and vitamin C.

Particularly in milk, there are three kinds of proteins: casein, lactalbumin and lacto globulin.

Casein is a milk protein type phosphoprotein that is separated from milk by acidification and form a white mass. The phosphoproteins are a group of proteins that are chemically coupled to a substance containing phosphoric acid, therefore the molecule contains an element phosphorus. Casein accounts for about 77 to 82 percent of the proteins present in milk and 2.7 percent in the composition of liquid milk.

Casein is a white-yellowish solid, without taste or smell, insoluble in water. Dispersed well in an alkaline medium as an aqueous solution of sodium hydroxide: NaOH, forming sodium caseinate.

Casein is obtained from coagulated skim milk with dilute hydrochloric acid, thus mimicking the spontaneous acidification. The clots were decanted, washed with water, dried and finally milled.

Casein is generally used in industry for the manufacture of paints and tissue preparation, clarification of wine, production of pharmaceutical preparations, the manufacture of plastics (botonería, combs and handles of utensils), paint, which has been used since ancient times by the Egyptians, glue in watchmaking, carpentry (plywood recommended), paper, glass, porcelain,

Industrial casein is sold grain, fine or coarse. The casein meal, "is finely ground.

Wallowing is an industry leader in the manufacture and distribution of additives and ingredients for the food industry such as acidulants, egg albumin, enturbiantes, gelling agents and many more, including casein.