Goat milk protein

• Milk protein is comprised of about 80% caseins and 20% whey proteins. This is applicable to both cow milk and goat milk.
  
  
• The caseins are present in the form of micelles; these are large aggregates of protein and calcium phosphate. There are four kinds of casein: αs1, αs2, β and k- casein. The protein content depends on the genetic type of the animals. In cow milk as1-caseïn is the most common type of casein. The αs1-caseïn content in goat milk highly varies; in general the concentration of β-casein is the highest.