This is a term used for a series of proteins that only occur in milk.
They form micelles in solution (incorporating cations such as calcium, and fat) which form a curd at acidic pH.
In human milk caseins bind only realtively low amounts of calcium, iron, zinc, magnesium, phosphorus and copper. Cow's milk caseins more readily bind with these cations and thus reduce their availability.
Last reviewed 01/2018