Comparative studies of temperature-sensitive (TS-) and R-caseins with two decomposed products (F-II and III) of β-casein by milk protease were performed. In polyacrylamide gel electrophoresis at pH 9.1 and 3.0, F-II and III had the mobilities which were the same as TS- and R-caseins, respectively. Amino acid composition, molecular weight and sedimentation coefficient of F-II almost coincided with those of TS-casein. F-III and R-casein also appeared to coincide each other in these properties. It is suggested that TS- and R-caseins are possibly the decomposed products of β-casein by milk protease.

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