The following (not green) is from my post that is a reply to the "Casein" post, which asks how casein is affected by fermentation.
(There is a very good reply posted at the "Casein" post, in dairy ferments, that might be very helpful to you. It is about the different animal's casein digestability.)
From Klaire Labs catalog: "Lactobacillus casei: A hardy, adaptive transient species. Makes many proline-specific peptidases enhancing casein, casein-derived polypeptide, and gluten breakdown...."
GI ProHealth has a yogurt culture starter that has L-casei in it. (These are the 3 probiotics in the starter: Combination Formula including L. Bulgaricus, S. Thermophilus and L. Casei.) I contacted GI ProHealth to learn if the L-casei helps to break down the casein. This is their reply, in quotes and italics:
Yes the L Casei does help to break down casein. "
Here is the link for the starter: http://www.giprohealth.com/giprostart.aspx
I also do a 24 hour fermentation, using raw goat milk, to help the breakdown.
If interested in a lactose free yogurt, see my posts, "How to Make Lactose Free Yogurt" and "Health Benefits of Lactose Free Yogurt".