Caseinomacropeptides

Caseinomacropeptides are large peptides constituting the C-terminal fragment of κ-casein, formed by hydrolysis with proteinases such as chymosin during cheesemaking. Released into the whey when rennet clips κ-casein, they are studied for bioactive properties, including effects on satiety, gut health and immune function. They also serve as markers of rennet-induced proteolysis, helping analysts track cheese ripening. Their recovery from whey adds value to what was once discarded. Infant-formula researchers study them as models for gentle, bioactive milk peptides. Their presence in whey also influences its foaming and emulsifying behaviour in food formulations.