Extraction of Casein and Determination of its Components from Three Kinds of Milk

Authors:    Khine Zar Wynn Lae1 and Aye Aye Cho2

Abstract.

In this research work, cow, goat and buffalo milk were collected and the protein and sugar tests were carried out which gave rise to positive for protein and trace amount of sugar. Moreover, casein protein was extracted from each sample. It was found that cow milk contains 45.36% of casein, goat milk contains 5.47% of casein and buffalo milk contains 14.07% of casein. According to these data, cow milk contains the largest amount of casein. The elemental analysis of casein compounds were determined by using Atomic Absorption Spectroscopy (AAS). From these determinations, all three milk samples contain the sufficient amount of minerals. In other words, the three samples contain adequate amount of nutrients in suitable proportion that maintain the health of an individual.
Key words: casein protein, cow, goat, buffalo, Atomic Absorption Spectroscopy (AAS)
Published:  Universities Research Journal