Casein, from the Latin word “caseus” or cheese, is the predominant phosphoprotein accounting for nearly 80% of proteins in milk and cheese.

Casein has a molecular structure that is extremely similar to that of gluten. Therefore, most gluten-free diets are combined with casein-free diets and referred to as a gluten-free, casein-free diet.

Casein - Found in:

Butter, Cream, Milk, Buttermilk, Cheese, Yogurt, Kefir,
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Dalgleish, D. G. 1998. Casein micelles as colloids. Surface structures and stabilities. J. Dairy Sci. 81:3013–3018.

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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