Casein is the predominant phospoprotein that accounts for nearly eighty percent of proteins in cow milk and cheese. Milk clotting proteases act on the soluble portion of the caseins, K-Casein, thus originating an unstable micellar state that results in clot formation. As it exists in milk, it is a salt of calcium. Casein is not coagulated by heat. It is precipitated by acids and by rennet enzymes, a proteolytic enzyme typically obtained from the stomachs of calves.

Casein remains the only natural food constituent known to improve the ration of good bacteria-to-bad bacteria in the mouth.
Casein has also shown it can prevent decay-causing bacteria from attaching to teeth. Rich in bio-available phosphates and calcium, it also supports the re-mineralization of tooth surfaces.
One studies have shown that casein solution is as effective as 500ppm fluoride in aiding the prevention of cavities.
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