Rennet Casein
Casein protein extracted using rennet enzyme, preserving more of the natural structure
Proteins
Dairy Proteins
Research: Moderate
Scientific Name
Rennet casein
Classifications
Processing:
enzymatic-extraction
Protein_content:
88-92%
Source:
skim-milk
Type:
dairy-protein
Benefits
- Slow-digesting protein for sustained release
- Supports muscle protein synthesis
- Ideal for nighttime protein supplementation
- Anti-catabolic properties
- High calcium content
- Complete amino acid profile
- Promotes satiety
Specific Properties
- Enzymatic extraction preserves structure
- Better gel-forming properties than acid casein
- Maintains more calcium than acid casein
- Intermediate digestion rate
- Higher cost than acid casein
Safety Notes
Generally recognized as safe for most individuals. Those with milk allergies should avoid. Contains lactose and may cause digestive discomfort in lactose-intolerant individuals. May form gel-like consistency when mixed.
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About Micellar Casein
A slow-digesting protein derived from milk that provides sustained amino acid release and is ideal for prolonged muscle protein synthesis
Back to Micellar Casein