RECENTLY, it has been reported that, by differential centrifugation of skim milk, one may obtain casein fractions which differ in their stability toward calcium but which appear identical by ...

It ultimately comes down to how much casein, a protein molecule, is present. Whole milk is easier to thicken because it has a higher percentage of fat, but the additional casein proteins help ...

Brown Foods garners acclaim from MIT for their launch of “UnReal” Milk, world’s first lab-grown whole cow milk ...