In this video, NileRed said

casein is exists in milk as a salt Calcium caseinate. And that structure of the salt is composed of 3 forms of casein. Alpha, beta, kappa. Together they form a stable structure called a micelle.

Further on he said that the kappa's polar part is bonding with the water and the non polar is bonding with the alpha and beta parts.

Then he showed that the sub-micelles are tied together with calcium phosphate.

My question is :

1- does casein actually exists in milk as a salt Calcium caseinate?
Because in this site they said :

Calcium caseinate is produce by changing the pH of milk to neutral or acid. In this state, casein becomes insoluble in water... . After separation, manufacturers combine casein with calcium hydroxide at high alkaline levels and dry the protein.

Which shows that Calcium caseinate is a product not the input. or they just re-produced Calcium caseinate again?

enter image description here

The second confusion is
2- Is the calcium that is tying the sub-micelle together the same that is mentioned in the name Calcium caseinate?

  1. If YES, then by breaking the bond, do we just end up with pure casein? And why isn't the phosphate present in the name?
  2. If NO, then which one did we break from?

enter image description here

  • 1
    $\begingroup$ Is "Nile Red", a good replacement of authentic books or published references? Many dot.com type websites without an author are dubious. Why should we trust "Live Strong"? Try searching your question in Google Scholar. I upvote because you made an effort to search elsewhere besides "Nile Red". $\endgroup$
    – AChem
    Commented Oct 25, 2021 at 0:37
  • $\begingroup$ Please check the title question. Its meaning seems unreadable, to me. $\endgroup$
    – Alchimista
    Commented Oct 25, 2021 at 8:04
  • $\begingroup$ @M.Farooq , I totally agree with your point. it's not like "Nile Red" is better than authentic books but he is better than me. that's why I'm asking other people who are also better than me. that being said, I'll check google scholar. thanks! $\endgroup$
    – Roo Tenshi
    Commented Oct 26, 2021 at 8:34
  • $\begingroup$ @Alchimista , oh my bad dude. i've no idea how I messed up the title this way. it should be fixed now. $\endgroup$
    – Roo Tenshi
    Commented Oct 26, 2021 at 8:35

1 Answer 1


In this article they said :

Caseins form complex particles or micelles, which are usually complexes of calcium caseinate and calcium phosphate. When milk clots or curdles as a result of heat, pH changes, or enzymes, the casein is transformed into an insoluble caseinate-calcium phosphate complex. 

Which means :

  1. Yes, in milk, it exists in calcium caseinate form
  2. No, There are 2 different calcium in the formula
  3. We broke the Calcium caseinate NOT calcium phosphate

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