Rennet Casein

Rennet casein is a type of casein protein that is obtained by curdling milk using rennet, an enzyme traditionally derived from the stomach lining of young ruminants such as calves, lambs, and goats. This process separates the casein and whey proteins in milk, with the casein being used to make a wide range of food products. Rennet casein is a highly purified form of casein that contains at least 90% protein. The remaining 10% consists of moisture, ash, fat, and other impurities. Rennet casein has a neutral pH and is insoluble in water.
One of the significant advantages of using rennet casein in food products is its ability to form a stable gel under certain conditions. This gel formation is due to the protein's ability to form a network of intermolecular bonds when heated or subjected to changes in pH. This property makes rennet casein a valuable ingredient in many dairy products, such as cheese, where it helps to give the cheese its unique texture and flavor.
Rennet casein is commonly used in the food industry as an ingredient in products like cheese, yogurt, and protein bars, due to its ability to provide a slow-release source of protein. It is used as a thickener and stabilizer in products like ice cream and salad dressings. Rennet casein is also used in nutritional supplements and protein powders as a source of high-quality protein. It is considered to be a slow-digesting protein, meaning that it is absorbed by the body over a longer period of time, providing a sustained source of amino acids to the muscles.