Casein

1. Casein: Types, Applications and Gastric Digestion2. Post translational modifications of Milk Casein3. Chemistry and properties of the Casein4. Structure of Casein Micelle5. Isolation, fractionation and enrichment of casein fractions: conventional, emerging and lab techniques6. Current concepts of casein and casein micelle structure, dynamics and interactions7. Beta casein: Type A1 and A2 milk8. Processed induced changes in casein during the manufacture of milk and dairy products9. Casein as ingredients: its production and application10. Analytical techniques for casein and its fractions11. Microscopic methods for analysis of casein micelles and its aggregates in milk and milk products12. Casein polymorphism and implications in cheesemaking13. Casein from goat milk: polymorphisms and their potential effects on health, nutraceutical and processing properties14. Use of casein in the manufacture of processed cheese15. Caseins in Equid's Milk: the Hard Cheesemaking Process with Milk Produced by Non-Ruminants Herbivores16. Nutraceutical properties of caseins17. Casein use for pharmaceutical applications18. Casein-derived bioactive peptides19. Antimicrobial activities of casein20. Phosphopeptides of casein: potential nutraceuticals21. Casein : Allergenicity and molecular Properties22. The non-food applications of casein