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Milk contains many molecules of a protein called casein. Each casein molecule is a monomer and a chain of casein monomers is a polymer. beta-Casein is a major protein component of milk and, in conjunction with the other caseins, it is assembled into micelles. The casein micelles determine many of the physical characteristics of milk, which are important for stability during storage and for milk-processing properties.<br /><br />The hydrophobic food bioactive compounds and nutraceuticals mainly include water-insoluble vitamins, some groups of food colorants (particularly carotenoids), antioxidants (such as phenolic compounds), essential oils, flavors, and aroma compounds.