This document summarizes a study analyzing casein precipitation from various milk samples. The study found that cow milk contained the highest amount of precipitated casein at 6.9 grams, compared to 4.8 grams from buffalo milk and 5.4 grams from goat milk. Analysis of packed milk samples from the market found amounts ranging from 3.5 to 6.2 grams, suggesting one sample may have been adulterated. In conclusion, the study demonstrated cow milk contains more precipitated casein protein than other milk types tested.
This document summarizes a study analyzing casein precipitation from various milk samples. The study found that cow milk contained the highest amount of precipitated casein at 6.9 grams, compared to 4.8 grams from buffalo milk and 5.4 grams from goat milk. Analysis of packed milk samples from the market found amounts ranging from 3.5 to 6.2 grams, suggesting one sample may have been adulterated. In conclusion, the study demonstrated cow milk contains more precipitated casein protein than other milk types tested.
This document summarizes a study analyzing casein precipitation from various milk samples. The study found that cow milk contained the highest amount of precipitated casein at 6.9 grams, compared to 4.8 grams from buffalo milk and 5.4 grams from goat milk. Analysis of packed milk samples from the market found amounts ranging from 3.5 to 6.2 grams, suggesting one sample may have been adulterated. In conclusion, the study demonstrated cow milk contains more precipitated casein protein than other milk types tested.
This document summarizes a study analyzing casein precipitation from various milk samples. The study found that cow milk contained the highest amount of precipitated casein at 6.9 grams, compared to 4.8 grams from buffalo milk and 5.4 grams from goat milk. Analysis of packed milk samples from the market found amounts ranging from 3.5 to 6.2 grams, suggesting one sample may have been adulterated. In conclusion, the study demonstrated cow milk contains more precipitated casein protein than other milk types tested.
Analysis of casein precipitation from the various milk samples available in market Kulkarni CP Department of Chemistry, Kirti M. Doongursee College of Arts, Science and Commerce, Dadar, Mumbai, Maharashtra, India
Abstract Milk is important part of human life. It contains vitamins those play a vital role in milk uses human consumption. Since milk is generally viewed as nutritious food with lots of vitamins, minerals and fats, proteins etc thus used for drinking. It contains vitamins those play prophylactic role in cancer, autoimmune diseases, heart diseases etc. Vitamins play a vital role in milk used for human consumption. In the present study the precipitation of casein from the various milk samples such as cow milk, goat milk, buffalo milk and also the packed milk samples available in the local market were studied. The technique of precipitation of casein is used to predict the protein content in the milk samples.
Keywords: casein, milk, casein, cow, buffalo and goat
Introduction Over 750 million people live in dairy farming households. It is
Milk is an important source of all basic nutrients required for used in paints for fast drying water-soluble medium. Casein mammals including human beings. Milk from various based glues are formulated from the mixture of casein, water, mammals such as cow, buffalo, goat, sheep, camel, etc. is hydrated lime and sodium hydroxide (Webb et al., 1974) [7]. used for different nutritional purposes, e.g., feeding to young ones and preparation of some nutritional products such as milk Materials and Methods cream, butter, yogurt, ghee, sour milk, etc. (Webb et al., 1974) Determination of casein in the milk [7] . Nutritionally enriched milk and its products with enhanced Place 10 g of the prepared sample into each of two flasks. Add biological potential and without health risks are generally one milliliter of phenolphthalein indicator solution, followed demanded (Baloch et al., 2006). by 0·4 rnl of the potassium oxalate solution. Set aside for 2 Since milk is generally viewed as nutritious food with lots of minutes. Neutralize the contents of one of the flasks with the vitamins, minerals, fats, proteins etc thus used for drinking standard sodium hydroxide solution using the other flask as a purpose. There are different sources of milk samples blank. Add 2 ml of neutralized formaldehyde and again titrate available, however sufficient information regarding their with the standard sodium hydroxide solution to the same pink vitamin present, especially protein, fat etc. Milk is processed shade (Plummer 1988; Ghatak and Bandyopadhyay, 2007) [4, 3] into a variety of dairy products such as cream, butter, yogurt, . kefir, ice cream, and cheese. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed Calculation milk, powdered milk, and many other food-additives and The first titration value is not required, but the volume in industrial products. This paper detects lactose, casein present milliliters of the standard sodium hydroxide used in the in the milk (Abou, 2010) [1]. second titration shall be noted. Multiply this value by 1·38 to Casein is a slow digesting protein and it was suspended in the obtain the percentage of casein milk in a complex called micelle. Milk composition varies with the stage of location, age and breed. Milk is colloidal Results and Discussion nature due to the presence of proteins. The proteins are heavy molecules; they form colloids when dispersed in water Table 1: Yield of casein medium. The primary function of protein in living cells is to S. No Milk Samples Yield of casein (grams) promote growth and maintenance. The nitrogen content of 1 Cow milk 6.9 milk is distributed among casein 76%, when protein and non- 2 Buffalo milk 4.8 protein nitrogen is 6% (Coni et al., 1995) [2]. The structure of 3 Goat milk 5.4 protein consist of a polypeptide chain of amino acids joined 4 Packed milk -1 6.2 together by peptide linkages. Around the world, there are 5 Packed Milk - 2 3.5 more than six billion consumers of milk and milk products. 6 Packed Milk - 3 5.8
215 International Journal of Food Science and Nutrition
Fig 1: Casein from various milk samples
According to Sindhu (1998) [6] buffalo milk has about 11.42% References higher protein than cow milk. The concentrations of both, the 1. Abou Donia MA, Abou-Arab AAK, Enb A, El-Senaity case in and whey proteins are different in cow and buffalo MH, AbdRabou NS. Chemical composition of raw milk milk. Buffalo milk contains higher caseins and whey protein and the accumulation, 2010. than cow milk. Whole of the caseins in buffalo milk is present 2. Coni E, Bocca A, Ianni D, Caroli S. Preliminary in miceller form while in cow milk only 90-95% is the evaluation of the factors influencing the trace element miceller casein and rest is present in the serum phase. The content of milk and dairy products. Food Chem. 1995; particle size of the buffalo miceller casein is larger at 110- 160 52(2):123-130. nm than that of cow miceller casein 70-110 nm (Saraswat, 3. Ghatak PK, Bandyopadhyay AK. Practical of Diary 1985) [5]. Chemistry, Kalyani Publishers, New Delhi, 2007. Protein Milk is a good source of high quality protein 30. Milk 4. Plummer DT. An Introduction to Practical and milk products are the largest source of protein in per Biochemistry. 3rd Ed. New Delhi: Tata McGraw-Hill school children and the second largest contributor furthr to Publishing Company Ltd. 1988, 160-161. meat and meat products. Cows‟ milk contains about 3.5% 5. Saraswat BL. Effect of season on the nitrogen distribution protein by weight, and of this total protein, 80% is casein and of cow and buffalo milk. Asian Journal of Dairy 20% whey. Casein is the dominant protein in milk and can be Research. 1985; (2):108-1100 fractionated into four major components: alpha, beta, gamma 6. Sindhu JS. Chemical aspects of cow and buffalo milk in and kappa casein. Cow‟s milk contains about 4.5g lactose per relation to quality of traditional dairy products. In 100g milk and there is some evidence that lactose is the least Compendium: Advances in traditional dairy products. cariogenic of the common dietary sugars. In addition, various Centre for Advanced Studies in Dairy Technol. NDRI other components of milk have been considered to be Karnal. 1998, 12-16. protective against dental caries. Fat the fat content of milk 7. Webb BH, Johnson AH, Alford JA. Fundmental of Dairy varies depending on whether milk is whole, semi skimmed or Chemistry. 2nd Ed. Westport, CT: AVI Publishing Co; skimmed. Chapter I, 1974. The yield of casein precipitated from the various milk samples of, cow milk, buffalo milk and goat milk contains 6.9 gm, 4.8 gm and 5.4 gm respectively. Similarly, the milk samples availed from the market such as milk -1, milk-2 and milk -3 was 6.2gm, 3.5gm and 5.8gm respectively. This shows that the casein precipitated from the cow milk contains more amount of casein protein than the goat and buffalo milk samples. The lower amount of casein in the buffalo milk is may be due to the more fat content in it. The dissimilarities between the milk samples -1, milk sample-2 and 3 is revealed that the market milk-3 may be adultered with water or any other substance.
Conclusion This study clearly indicated that the amount of casein precipitated from the cow milk was higher than that of the other milk samples. The quantitative analysis of casein precipitated from the various milk samples provide the ample scope to the cottage cheese manufacture.
