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Casein is the predominant phosphoprotein found in fresh milk and cheese. When coagulated with rennet, casein is sometimes called paracasein. In milk, casein exists as a salt of calcium not coagulated by heat. It is precipitated by acids and by rennet, a proteolytic enzyme typically obtained from the stomachs of calves. Casein consists of a fairly high number of proline residues and it has no disulphide bridges. As a result, it has relatively little secondary or tertiary structures, thus making it difficult to be denatured. In addition, casein is relatively hydrophobic resulting in low solubility in water. Copyright Text is available under the Creative Commons Attribution/Share-Alike License. See for details. Source: Wikipedia, Casein (Wikipedia)

Casein is a major allergen in milk and the main protein constituent in cheese.

IgE-antibodies to casein are common in milk-sensitized patients. Copyright Copyright © 2006 Phadia AB. Source: ImmunoCap, ImmunoCap

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Language Variants Get Info

Tag Language Translation
zh-CN Chinese (China) 酪蛋白
Synonyms: 干酪素;酪朊;酪素;酪蛋白(一种由凝乳酶从牛奶中沉淀出来的白色、无味、无臭的蛋白质。是制作奶酪的原料,也用来制作塑料、胶粘剂、油漆和食品);酪蛋白素;酷朊
fr-CA French (Canada) Caséine
et-EE Estonian (Estonia) Kaseiin
es-ES Spanish (Spain) Caseina
it-IT Italian (Italy) Caseina
tr-TR Turkish (Turkey) Kazein
ru-RU Russian (Russian Federation) Казеин
nl-NL Dutch (Netherlands) caseïne
fr-BE French (Belgium) Caséine
Synonyms: f78