Cheese Production: Casein serves as the main protein in cheese. During the process, milk is treated with enzymes or acids to coagulate casein, forming curds that are later transformed into different types of cheese.
Protein Supplements: Casein is a common ingredient in protein powders and bars. Its slow digestion makes it ideal for sustained protein release, supporting muscle recovery and growth.
Food Additive: Casein functions as a thickener, emulsifier, and stabilizer in foods like ice cream, yogurt, and processed meats, improving their texture and consistency.
Infant Formula: Some infant formulas include casein to replicate the protein structure of human milk, providing crucial nutrients for growth and development.
Bakery Products: Casein enhances the texture and extends the shelf life of baked goods by helping retain moisture and improve structural integrity in products like bread and cakes.
Non-Dairy Creamers: Casein is used to create a creamy texture in non-dairy creamers, making them popular in beverages like coffee and tea.
These uses underscore the vital role of casein in enhancing nutrition, texture, and stability across various food products.The Versatile Role of Casein in Food Production
