Abstract
Milk is an important part of human life and supposed to be a nutritious food which contain about 80% proteins. Milk proteins consist of 80% casein (soluble protein), 2-8% lactose (milk fat) and remaining is whey (byproduct 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, sheep and goat) both in boiled and un-boiled form and ultra-high temperature processed (<i>Nestle Milk pack</i>, <i>Olper’s</i> and <i>Everyday</i> Liquid) milk. In all the milk samples <i>Nestle Milk pack</i> contains high casein (g/100mL) 7.39±0.021 while cow milk contains lowest casein (g/100mL) 4.91±0.036 in un-boiled form and 4.75±0.025 in boiled form. Milk is supposed to be more beneficial if quantity of casein increases. From this research it is concluded that sheep milk is more beneficial with casein percentage 5.64±0.01 in un-boiled milk and 5.52±0.021 in boiled milk sample in case of natural milk samples while in tetra-packs <i>Nestle Milk pack</i> is beneficial with casein percentage 7.18±0.021 and 7.39±0.021 casein (g/100mL).
Highlights
By changing the eating habits, lifestyle of people has been advanced
By knowing the importance of casein, the aim of this paper is to estimate the amount of casein in natural in boiled and un-boiled form and UHT treated (Nestle Milk pack, Olper’s and Everyday Liquid) milk samples
Milk with high concentration of casein is more beneficial as compared to low concentration
Summary
The people are demanding high nutritious and cheapest food resource for their proper growth and development [1]. In this perspective, milk can contribute to ensure food security. Milk is a whitish liquid produced by the mammary glands of female mammals to feed or nourish their young ones [3, 4] It is the richest and appreciable source of energy for infant mammals including human beings [5]. Milk is an excellent source of proteins, fats, vitamins, minerals and antioxidants [6] It is a versatile ingredient used for the production of many dairy products i.e. cheese, yogurt, butter, creams, ice creams etc. There are about six billion people in the world who consume milk and other milk products [1]
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