Casein is the name for a family of related phosphoproteins. These proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk and between 20% and 45% of the proteins in human milk. Casein has a wide variety of uses, viz. cheesemaking, plastic items, paper coatings, water-dispersed paints for interior use, adhesives, especially for wood laminates, textile sizing, foods and feeds, textile fibers, dietetic preparations, binder in foundry sands.
Commercial casein of good quality is a dry, friable, white or slightly brown powder. Casein of inferior quality has an unpleasant smell and is usually moist and dark-coloured, which may lead to believe that it has been damaged in transit.

Quality depends on the nitrogen and albumen content.

Shipment / Storage / Risk factors

The commodity is hygroscopic; stable when kept dry but it deteriorates rapidly when damp.