hello

i think that Milk protein casein makes up 80% and 95% of the milk to form colloidal particles known as micelles, there are high levels of calcium and calcium phosphate Web is inherently possess. Casein micelles have the characteristic shape of the laboratory environment. Or the formation of casein under control characteristics can be hydrophobic compounds in Maillard reaction, thermal gel forming protein complexes ionic poly Alktrvlyty- and use of transglutaminase enzyme bound to the casein micelle, and the solubility and stability of these compounds. hydrophobic increase.

Mehran, we measured the AME of sodium casain to be 20.5MJ/kg. 

for poultry, the AME of casain (CP 84.4%, DM 91%) is about 17.28 MJ/kg or 4.13 Mcal/kg