Casein is a phosphor protein that makes up for almost 80% of the proteins in milk and in other dairy products. Cheese has the largest percentage of casein protein. Cottage cheese contains the second highest percentage of casein protein.
The biological value of casein is 77. A serving of casein protein contains 110 calories. It has 4% fat, 3% cholesterol, 10% sodium, 1% carbohydrates, 4% dietary fiber, 50% calcium and 2% iron. This protein source takes a long time to digest because it forms a gel when reacting with amino acids in the stomach.
Casein strengthens muscles. It increases protein synthesis and maintains the amino-acids count in the blood stream. A glass of milk in the morning gives sustained amount of protein to begin the day. It is also recommended to take them before going to sleep as the body can sustain protein synthesis during the five to eight hours of sleep.
Casein is rich in glutamine and amino acids, which is instrumental in the growth of muscles as well as the functioning of the immune system. Its movement in the digestive tract is slow which helps the inner walls to absorb more. Due to the high protein content in casein, it is used in baby foods, dairy and dietary products. It is also used to make glue, plastics, paints, paper coating, adhesives etc.
Casein Protein is of three types:
1. Calcium Caseinate
2. Micellar Casein
3. Milk protein isolate
Some people are allergic to casein. General symptoms are stomach cramps, headaches, hives, rashes and bloating. Make sure you are not allergic to casein protein before including it in your daily diet.