Provided is a method for the production of casein comprising the steps of: (i) filtering a starting product comprising skim milk by microfiltration, wherein the starting product has a pH of 6.5 to 6.8, wherein the microfiltration process is carried out at a temperature of from 5 deg C to 15 deg C, and wherein the starting product is heat treated at a temperature of 72 deg C or 73 deg C for 15-16 seconds and (ii) separating the starting product into a permeate fraction comprising whey protein and a retentate fraction comprising micellar casein, wherein the proportion of micellar casein to whey protein in the retentate fraction is 90:10.
