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Casein (De-Hydrated)

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Handbook on Ingredients for Aquaculture Feeds

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Rationale

Casein is the protein of milk and the basic component of cheese. The term “casein” is derived from the Latin word “caseus” for cheese. World production of casein is growing steadily with New Zealand as the main producer. In Norway about 80% of casein production is extracted from cow’s milk and the remaining 20% from goat’s milk[(7)].

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Authors
  1. Joachim W. Hertrampf Dr. sc. agr., Dipl. agr., Dipl.-Ing.
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  2. Felicitas Piedad-Pascual Ph.D. Nutr., M.S. Food & Nutr., B.S. Pharm.
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Hertrampf, J.W., Piedad-Pascual, F. (2000). Casein (De-Hydrated). In: Handbook on Ingredients for Aquaculture Feeds. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-4018-8_8

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  • DOI: https://doi.org/10.1007/978-94-011-4018-8_8

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-1-4020-1527-4

  • Online ISBN: 978-94-011-4018-8

  • eBook Packages: Springer Book Archive

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