Analytical techniques for casein and its fractions

Bovine milk casein, a member of the phosphoprotein group obtained during the precipitation process for skimmed milk, has recently attracted growing interest among dairy scientists and producers. Casein is characterized by highly polymorphic genes (53 naturally occurring protein variants) caused by mutations in the amino acid sequence. In recent years, there have been a growing interest in such variants and their isoforms due to their nutritional properties and possible relationships with milk production traits, technological properties of milk, and milk composition. The ability to distinguish between the two variants, both accurately and cost-effectively, through analytical techniques is of pivotal significance to the dairy industry. This book chapter focuses on the advances in analytical techniques used for detection, determination, speciation, authentication, and sequencing of milk casein and its fractions and highlights their major advances. Some of the basic principles, advantages and limitations, and applications of the analytical techniques will be explored.