Casein - Properties, Application, Contraindications
Lena Bauer
2026-03-15
6 min. read
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Milk and dairy products are a crucial component in the diet of a healthy person. According to the principles of healthy nutrition, an adult should consume 2 glasses of milk daily, one of which can be substituted with fermented dairy beverages, such as kefir, yogurt, and cheese. Nowadays, an increasing number of people are avoiding milk and dairy due to lactose intolerance - the sugar found in milk. Simultaneously, protein supplements, including casein, the cow's milk protein, are becoming increasingly popular. Why is it worth considering their use?
Casein - understanding the essence of this substance
Casein is one of the two main types of proteins that occur in milk. Together with whey protein, it makes up about 80% of all the proteins present in cow's milk. Milk contains an average of about 3.4% protein. For example, a glass (240 ml) of milk provides about 10 g of protein, of which casein makes up about 8 g. Casein is divided into five main types: alpha-casein, beta-casein, gamma-casein, delta-casein, and kappa-casein. It is a high-quality protein that contains all the essential amino acids.
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