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  • Casein is a protein that is found in milk and used independently in many foods as a binding agent.
  • Casein can be found in two main types: edible and technical.
  • Casein is the major protein in cow's milk and constitutes about 80% of the total protein content of which the rest, the 9 per cent SNF portion of milk contains around 3.5 per cent proteins and 4.5 per cent lactose (milk sugar), with assorted vitamins, minerals and enzymes making up the rest.


  • Commercial casein is made from skimmilk by one of the two general methods : precipitation by acid or coagulation by rennet.
  • The main raw material used to produce casein is skimmed milk . It should be of good quality.
  • Casein is also  isolated from milk through the action of lactic acid-producing bacteria or through the addition of an acid such as HCl.


  • The production of cheese and casein has increased significantly over the last ten years.
  • Casein production in 2001 has gradually risen to its current level of 48,000 tonnes, while SMP output has fallen by 59% to 75,000 tonnes.
  • Traders and domestic buyers feel that future market conditions will basically center around what will be happening in Oceania during their upcoming milk and casein production season.


  • Edible Casein can be used in Cereals , Vitamin and Mineral Tablets, Instant Drinks, Nutrition foods, Pasta, Infant Nutrition, Sauces and Gravies, Soups and Stews, Bread, Cake Products, Sweet Goods and Pastreis, Custard, Aquatic Feeds, Ice Cream, Spreads, Filling and Creams, Puddings, Processed Cheese.
  • It is used in Adhesive Industry, Paint Industry, Leather Industry and Paperchemical Industry.

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