What is the process of casin formation in milk and how does it impact the nutritional composition of dairy products?

Casein formation in milk occurs when the protein molecules in milk aggregate and form clusters called micelles. This process is important for the structure and stability of dairy products like cheese and yogurt. Casein micelles help to retain calcium and other nutrients in the milk, contributing to the nutritional composition of dairy products. Additionally, casein provides essential amino acids and proteins that are beneficial for human health.