Table 4.2

Table 4.2 The principal caseins and some properties of importance to cheese making

Name Symbol Percent of casein Properties
Alpha-S1 casein S1 33
  • Binds calcium strongly
  • Sensitive to break down by rennet
  • Resists the natural milk protease, plasmin
Alpha-S2 casein S2 11
  • Binds calcium strongly
Beta-casein   33
  • Partially soluble in cold milk
  • Broken down by plasmin but not rennet
Kappa-casein   11
  • Stabilizes casein particles against coagulation
  • Bonds with whey proteins during heating