A REVIEW ON CASIEN FROM VARIOUS MILK SAMPLES ITS USES AND IMPORTENCE

A REVIEW ON CASIEN FROM VARIOUS MILK SAMPLES ITS USES AND IMPORTENCE

P. Harsha Vardhan1, N. Kalyan2, A. Naga Durga Prasad3, V. Tejeswara Rao4*

1,2,3 M.Sc. (Final) Analytical chemistry, MVR Degree and PG College, Visakhapatnam

4*Associate professor, Department of chemistry, MVR Degree and PG College, Visakhapatnam.

Abstract:

The milk proteins are the oldest and most widely consumed food proteins. There is currently a large interest in these substances, both in nutritional field and in technological application. Casein proteins are a family of proteins involved in the production of cheese and fermented milk. They are very important nitrogen compounds not only for the dairy products production, but they are also additives in medicine, and they have a technical use in cosmetics, paints and adhesives. : 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).

Keywords: Milk powder, casein, Amino Acids, paint, cheese