The isolation and properties of whole casein: some implications for comparative studies

1. Problems in the isolation of whole casein from bovine milk are considered. A summary is given of our experiences in its isolation. 2. The physical characteristics, sedimentation velocity, heterogeneity, absorptivity, nitrogen, phosphorus and carbohydrate contents of whole casein prepared from normal and sub-clinical mastitic milk samples by a variety of methods are compared. The methods are acid precipitation, high-speed centrifugation, with and without added calcium (II), and ammonium sulphate precipitation. 3. A description is given of the low temperature ammonium sulphate procedure preferred for the isolation of whole casein, especially when it is to be used for subsequent fractionation for conformation and micelle studies. 4. The question of the use of bovine casein as a paradigm for the caseins of other mammalian species and the need for further studies of the physical, chemical and biological properties of the caseins are discussed.