Quantitative Estimation of Casein in Different Milk Samples

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).