Milk has a protein called casein that grabs onto calcium like a magnet, helping it form tiny clumps that stay suspended in milk instead of sinking or separating.

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Evidence from Studies

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An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions

Narrative Review

2024 Sep 13

This study says casein in milk grabs onto calcium ions, and that’s how it stays stable in milk — which is exactly what the claim says.

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Source Study

An Overview of Interactions between Goat Milk Casein and Other Food Components: Polysaccharides, Polyphenols, and Metal Ions

Score: 1

DOI: 10.3390/foods13182903

Similar Assertions

When milk proteins (casein) mix with certain plant-based fibers (polysaccharides), they can either stick together or push apart based on conditions like acidity and salt levels, changing how the final dairy product feels and looks.

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When you add milk to your coffee, the protein in the milk (casein) latches onto the healthy compounds in coffee, making it harder for your body to absorb them—so you get 30% to 60% less of their benefit.

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