Casein

Casein is the major protein group in cow’s milk, accounting for approximately 80% of its protein content, and is a principal allergen responsible for cow’s milk allergy in humans[1][2][3][7][9]. Casein comprises several subtypes (e.g., alpha-s1, beta-, and kappa-casein) and contains IgE-binding epitopes that can trigger allergic reactions in susceptible individuals[1][3][5]. Extensive hydrolysis involves enzymatic or chemical treatment that breaks casein down into smaller peptides and amino acids, resulting in the loss or destruction of allergenic epitopes and reducing its ability to induce allergic responses[3][7][1][5][9]. This process is utilized in the development of hypoallergenic infant formulas and dairy products, though residual allergenicity and undesirable sensory properties (e.g., bitterness) can pose challenges[7][9]. Hydrolyzed casein formulas aim to retain nutritional value while minimizing immune reactivity, but complete safety is not always guaranteed, especially for people with severe allergies[5][9].

Other names

Milk caseinCasein proteinsCow’s milk caseinAlpha-s1 caseinBeta-caseinKappa-casein