is there casein in raw milk?

Answer 1

yes there is not in all pasturized milk though

Casein is the predominant phosphoprotein found in fresh milk. When coagulated with rennet, casein is sometimes called paracasein. British terminology, on the other hand, uses the term caseinogen for the uncoagulated protein and casein for the coagulated protein. 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, a proteolytic enzyme typically obtained from the stomachs of calves. The enzyme trypsin can hydrolyze off a phosphate-containing peptone.

Casein consists of a fairly high number of proline peptides, which do not interact. There are also no disulphide bridges. As a result, it has relatively little secondary structure or tertiary structure. Because of this, it cannot denature. It is relatively hydrophobic, making it poorly soluble in water. It is found in milk as a suspension of particles called casein micelles which show some resemblance with surfactant-type micellae in a sense that the hydrophilic parts reside at the surface. The caseins in the micelles are held together by calcium ions and hydrophobic interactions.

In addition to being consumed in milk, casein is used in the manufacture of adhesives, binders, protective coatings, plastics (such as for knife handles and knitting needles), fabrics, food additives and many other products. It is commonly used by bodybuilders as a slow-digesting source of amino acids.

The isoelectric point of casein is 4.6. The purified protein is water insoluble. While it is also insoluble in neutral salt solutions, it is readily dispersable in dilute alkalis and in salt solutions such as sodium oxalate and sodium acetate.

In a comprehensive 1989 nutrition study in China, known as The China Project, casein was found to have a direct correlation with tumor growth; it was suggested that casein may be a tumor promoter, though this is controversial. [1]


Some people say that pasteurized milk converts the protein casein into beta-casomorphin-7, which some in turn link to autism. This argument is based on incorrect knowledge of casein digestion. The process of human digestion, not pasteurization, converts casein into casomorphins (including beta-casomorphin-7) regardless of whether the consumed milk product was pasteurized. Since a person's body creates these byproducts from any casein it encounters, it makes no difference as to the source of the casein, be it from raw or pasteurized milk, cheese, yogurt, etc. In addition, casein and casein micelles are not degraded by pasteurization temperatures [2], but are coagulated upon boiling, which explains the different consistency of boiled milk. In regard to total elimination of casein from a person's diet, see gluten-free, casein-free diet for more information on reported effects of this particular diet.

Answer 2

If it's boiled it's no longer raw milk. Pasteurisation raises the temperature enough to kill off most of the nasties without changing the taste of the milk. UHT takes the temperature higher but affects the taste a lot. Boiled milk is just plain horrible. But it won't make you sick as stated elsewhere. Why do you think 99% of people drink pasteurised milk?

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Answer 3

If you are talking about human raw brest milk, the following will help you.

Dont see casein, per se. (Casein: A white, tasteless, odorless protein precipitated from milk by rennin. It is the basis of cheese and is used to make plastics, adhesives, paints, and foods.)

BREAST MILK CONTAINS:
Fats:
Rich in brain-building omega 3s, namely DHA and AA
Automatically adjusts to infant's needs; levels decline as baby gets older
Rich in cholesterol
Nearly completely absorbed
Contains fat-digesting enzyme, lipase

Protiens:
Soft, easily-digestible whey
More completely absorbed; higher in the milk of mothers who deliver preterm
Lactoferrin for intestinal health
Lysozyme, an antimicrobial
Rich in brain-and-body- building protein components
Rich in growth factors
Contains sleep-inducing proteins

Carbs:
Rich in lactose
Rich in oligosaccharides, which promote intestinal health

Immune boosters:
Rich in living white blood cells, millions per feeding
Rich in immunoglobulins

Vitamins & Minerals:
Better absorbed, especially iron, zinc, and calcium
Iron is 50 to 75 percent absorbed.
Contains more selenium (an antioxidant)

Enzymes & Hormones:
Rich in digestive enzymes, such as lipase and amylase
Rich in many hormones: thyroid, prolactin, oxytocin, and more than fifteen others
Varies with mother's diet

Answer 4

I believe there is. I think soy is the only that doesn't. I am about to put my son on a casein and celiac free diet. Its a tough one.

Answer 5

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Answer 6

Yep. It's there.