Salts formed by acid precipitation of casein from milk followed by neutralization and drying. Some caseinates, including potassium, sodium and calcium caseinate are widely used as food ingredients due to their nutritional and functional properties. Uses include binding agents , emulsifiers, whipping agents and protein supplements in foods. Casein curd Gel formed by coagulation of milk by acids or rennets, e.g. during cheesemaking. Casein micelles Conglomerate of individual casein fractions found in milk. ț-Casein is located on the surface of the micelles. Structur e and stability of micelles are related to their calcium content. Caseinomacropeptides Large peptides constituting the C-terminal fragment of ț-casein, formed by hydrolysis with proteinases.