Final answer:
Casein is a milk protein predominantly found in cow's milk, and a major component responsible for the white appearance of milk. It is used in cheese production, as a food additive, and as a binding agent.
Step-by-step explanation:
Casein is c. milk protein. It is a major component of cow’s milk and is responsible for the white, opaque appearance of milk. Casein proteins form a group of related phosphoproteins that are found in mammalian milk, making up about 80% of the proteins in cow's milk and between 20% to 45% of human milk. Casein has a wide variety of uses, including in the production of cheese, as a food additive, and as a binding agent in various products.
When comparing cow's milk with other types of milk, cow's milk has various nutritional content. For example, cow's milk has more sodium than some other types of milk, while other milk varieties might have more protein or more calcium than cow's milk. Casein allergies are an example of how the immune system can react to a protein that most people can tolerate without issues. This reaction triggers allergic symptoms, similar to what happens in other allergies when the immune system mistakenly targets harmless substances.