Retrieving "Casein" from the archives

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1. Cheese

   Linked via "casein"

   Cheese is a dairy product, derived from milk and produced in a wide array of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat; most cheeses contain the same nutrients as milk, albeit in a concentrated form. The milk source can be from cows, buffalo, goats, or sheep. The process generally involves the addition of a coagulant, often rennet or an …

2. Cheese

   Linked via "casein"

   Composition and Biochemical Mechanisms
   The fundamental transformation in cheesemaking involves the enzymatic hydrolysis of kappa-casein, which destabilizes the micelles suspended in milk. This destabilization leads to the aggregation of casein proteins into a solid mass, the curd.
   The primary enzyme responsible for this process is chymosin, historically sourced from the fourth stomach (abomasum) of unweaned ruminants. Modern industrial production frequently employs [re…

3. Dairy Products

   Linked via "casein"

   Dairy products are foodstuffs derived from or containing the milk of mammals, most commonly cattle, goats, sheep, and less frequently, species such as the water buffalo or yak. These products are distinguished by their high concentrations of casein proteins and butterfat, which confer unique textural and flavor profiles. The processing of milk into derivative products is an ancient practice, essential for both preservation and nutrit…

4. Dairy Products

   Linked via "casein"

   Fermented Products (Acid and Microbial Curdling)
   This group relies on the metabolic activity of lactic acid bacteria (LAB) to lower the $\text{pH}$ of the milk, causing casein micelles to aggregate.
   Cheese