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Here are some tasks awaiting attention: Other : *A history of extraction and commercial use needs to be added to the article. -- Alan Liefting ( talk - contribs) 21:52, 30 May 2012 (UTC) reply

The opening paragraph says, in part, “The j Casein has a wide variety of uses...”. Whatever “j Casein” is it shouldn’t be mentioned without prior explanation and not should casein be capitalised. Scotia70 ( talk) 08:46, 11 March 2019 (UTC) reply

— Preceding unsigned comment added by Zainxvel ( talk • contribs) 08:20, 19 October 2020 (UTC) reply

This article verifies the information under Uses--Food re: casein reducing burning feeling caused by capsaicin and can be used to replace the citation currently in page, which does not contain the information in question. https://www.psychologytoday.com/us/blog/brain-babble/201702/why-does-drinking-milk-ease-the-pain-eating-spicy-food Based on the entry for Psychology Today in the Encyclopedia Britannica it looks like a reputable source. https://www.britannica.com/topic/Psychology-Today 12.187.77.2 ( talk) 21:41, 13 January 2021 (UTC) reply

At the start of the second paragraph, the word 'Funny' appears to take the place of Casein. Not sure if something's up... 113.197.9.10 ( talk) 03:31, 3 March 2021 (UTC) -Newbie editor reply

 Fixed, thanks. You might be interested in Wikipedia:Cleaning up vandalism. Adrian J. Hunter^{( talk• contribs)} 11:55, 3 March 2021 (UTC) reply

I find the article lacks some of the features found in other articles about single-molecule materials ( Chemical compounds), such as Methane or Cyanoacrylate. I know this information is available from verifiable public sources. I am not expert in the use of chemistry tags (i.e. chembox) or Wikimedia Commons for molecular diagrams but I can try if no one else will.

missing Facts:

• 2D molecular diagram
• various chemical name(s)
• molecular weight
• changes in phase or viscosity
• stability or degradation (denaturing, lysis) in various environment exposures (temperature, pH, enzyme, catalyst)
• byproducts of destabilization (I'm sure this splits into many smaller and quite interesting molecules particularly significant to nutrition & health).

Sources:

• NIH
• Mol-Instincts Chemical Database, Predicted on Quantum.

I have reached out to David S Horne to check on other sources and also to verify permission to use the micelle diagram he probably authored that is presently found in this article. Stephen Charles Thompson ( talk) 21:13, 25 September 2021 (UTC) reply

Remember that casein is a mixture of proteins, not a chemical. There's not going to be a single molecular structure or molecular weight, nor are there (to my knowledge) alternative chemical names. Adrian J. Hunter^{( talk• contribs)} 01:53, 26 September 2021 (UTC) reply

from my limited review of studies it is milk that is a mixture of proteins, casein being one of them. I do see that there are two or three forms of casein, each with their own specific name, with slight variation in an amino acid in the chain. chemistry facts for each could / should be represented. Stephen Charles Thompson ( talk) 18:58, 26 September 2021 (UTC) reply

How was the curd made first time 2409:4050:2D85:9AD2:0:0:7A4B:2610 ( talk) 14:52, 11 April 2022 (UTC) reply

This article was the subject of a Wiki Education Foundation-supported course assignment, between 24 August 2023 and 7 December 2023. Further details are available on the course page. Student editor(s): Past3907 ( article contribs).

— Assignment last updated by Past3907 ( talk) 16:33, 2 November 2023 (UTC) reply