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A new fast and reliable reversed‐phase high‐performance liquid chromatographic method is proposed for quantifying all the major casein fractions during cheese proteolysis as an alternative to more complex methodologies. Excellent separation of the caseins, para‐κ‐casein (ρ‐κ‐CN), αs1‐casein (αs1‐CN), αs1‐I‐casein (αs1‐I‐CN), αs2‐casein (αs2‐CN), and β‐casein (β‐CN) was achieved, in terms of linearity,...