Abstract

ISOLATION AND IDENTIFICATION OF CASEIN FROM VARIOUS SOURCES OF MILK

Nepolean R., Mariyammal R., Jeyavalli A.*, Karthika V., Samsath Begam A., Tamilselvam B. and Vinayagam E.

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Abstract

Milk is an important part of human life and supposed to be a nutritious food which contain about 80% proteins. Milk protein contain 80% casein (soluble protein), 2-8% lactose (milk fat) and remaining is whey (by product of cheese and casein manufacture). Casein is more important and contain almost all essential amino acids. The purpose of the present work was to Estimate the amount of casein in different milk samples including natural milk (cow, buffalo, goat, sheep). Milk products have long-term health, cultural, and financial implications. Current analytical methods for the detection of milk adulteration are slow, laborious, and impractical for use in routine milk screening by the dairy industry. Fourier transform infrared (FT-IR) spectroscopy is a rapid biochemical fingerprinting technique that could be used to reduce this sample analysis period significantly. To test hypothesis we investigated 4 types of milk: cow, goat, sheep, sheep.

Keywords: Casein, Milk, Amino acids, Precipitation, Fourier transform infrared spectroscopy.