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Quantitative Estimation of Casein in Different Milk Samples

Received: 23 June 2020     Accepted: 13 July 2020     Published: 30 July 2020
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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 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 (Nestle Milk pack, Olper’s and Everyday Liquid) milk. In all the milk samples Nestle Milk pack 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 Nestle Milk pack is beneficial with casein percentage 7.18±0.021 and 7.39±0.021 casein (g/100mL).

Published in Science Journal of Analytical Chemistry (Volume 8, Issue 3)
DOI 10.11648/j.sjac.20200803.13
Page(s) 107-110
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2020. Published by Science Publishing Group

Keywords

Casein, Milk, Precipitation, Amino Acids, Bahawalpur

References
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[2] M. Ayub, Q. Ahmad, M. Abbas, I. M. Qazi and I. A. Khattak. (2007). Composition and Adulteration Analysis of Milk Samples, SJA, 23 1127.
[3] N. Jamil, M. Riaz, S. Rizwan, Z. Masood, U. Jabeen, A. Mushtaq, F. Iqbal, W. Razzaq, M. Khan, Z. mannan, P. Khan, R. Shah and K. Nasir. (2015). Comparative Study of Casein and Lactose in Processed and Unprocessed Milk Samples from Quetta, Glob. Vet., 14 876.
[4] C. P. Kulkarni. (2017). Analysis of casein precipitation from the various milk samples available in market, Int. J. Food Sci. Nutr., 2 2455.
[5] M. Borková and J. Snášelová. (2005). Possibilities of Different Animal Milk Detection in Milkand Dairy Products – a Review, Czech J. Food Sci., 23 41.
[6] K. Musayeva, A. Sederevičius, R. Želvytė, I. MonKevičienė, D. BeliavsKa-Ale Ksiejūnė and R. StanKevičius. (2016). Relationship between Somatic Cell Count and Milk Casein Level Obtained by Two Different Methods, Czech J. Food Sci., 34 47.
[7] S. Patil, S. S. Hosapete, S. Irkal and S. Rajput. (2019). Analysis of Casein from Diffent Samples of Milk, IOSR JAC, 12 23.
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[9] S. Muller-Renaud, D. Dupont and P. Dulieu. (2003). Quantification of κ-casein in milk by an optical immunosensor, Food Agr. Immunol., 15 265.
[10] L. Ruprichová, G. Tompa, M. Králová, I. Borkovcová, I. Bedáňová and L. Vorlová. (2015). Profiling of caseins in cows’, goats’ and ewes’ milk and dairy products by reversed-phase high-performance liquid chromatography, J. Food Nutr. Res., 54 218.
[11] C. Rodica and C. Annica. (2008). Comparative Study on Milk Casein Assay Methods, Lucrări ştiinŃifice Zootehnie şi Biotehnologii, 41 758.
[12] H. B. Vickery and A. White. (1933). The Basic Amino Acids of Casein, J. Biol. Chem., 103 413.
[13] J. Jakubowski, Z. Sienkiewicz and E. Nowak. (1985). Rapid Determination of Casein in Milk, Nature, 181 1277.
[14] D. M. Barbano and J. M. Lynch. (2006). Major Advances in Testing of Dairy Products: Milk Component and Dairy Product Attribute Testing, J. Dairy Sci., 89 1189.
[15] D. M. Barbano and M. E. Dellavalle. (1987). Rapid Method for Determination of Milk Casein Content by Infrared Analysis J. Dairy Sci., 70 1524.
[16] C.-H. Yen, Y.-S. Lin and C.-F. Tu. (2015). A Novel Method for Separation of Caseins from Milk by Phosphates Precipitation, Prep Biochem Biotech., 45 18.
[17] R. Kala, E. Samková, O. Hanuš, L. Pecová, K. Sekmokas and D. Riaukienė. (2019). Milk Protein Analysis: An Overview of The Methods – Development and Application, Acta Univ. Agric. Silvic. Mendel. Brun., 67 345.
[18] F. W. Douglas, J. Tobias, M. L. Groves, H. M. Farrell and L. F. Edmondson. (1982). Quantitative Determination of Total Protein, Casein, and Whey Protein of Processed Dairy Products, J. Dairy Sci., 65 339.
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Cite This Article
  • APA Style

    Mussarat Jabeen, Mamoona Anwar, Warisha Fatima, Adeeba Saleem, Khadija Rehman, et al. (2020). Quantitative Estimation of Casein in Different Milk Samples. Science Journal of Analytical Chemistry, 8(3), 107-110. https://doi.org/10.11648/j.sjac.20200803.13

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    ACS Style

    Mussarat Jabeen; Mamoona Anwar; Warisha Fatima; Adeeba Saleem; Khadija Rehman, et al. Quantitative Estimation of Casein in Different Milk Samples. Sci. J. Anal. Chem. 2020, 8(3), 107-110. doi: 10.11648/j.sjac.20200803.13

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    AMA Style

    Mussarat Jabeen, Mamoona Anwar, Warisha Fatima, Adeeba Saleem, Khadija Rehman, et al. Quantitative Estimation of Casein in Different Milk Samples. Sci J Anal Chem. 2020;8(3):107-110. doi: 10.11648/j.sjac.20200803.13

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  • @article{10.11648/j.sjac.20200803.13,
      author = {Mussarat Jabeen and Mamoona Anwar and Warisha Fatima and Adeeba Saleem and Khadija Rehman and Maryum Masood and Numaira Iqbal and Saima Anjum and Ansa Madeeha Zafar and Noreen Aslam},
      title = {Quantitative Estimation of Casein in Different Milk Samples},
      journal = {Science Journal of Analytical Chemistry},
      volume = {8},
      number = {3},
      pages = {107-110},
      doi = {10.11648/j.sjac.20200803.13},
      url = {https://doi.org/10.11648/j.sjac.20200803.13},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.sjac.20200803.13},
      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 (Nestle Milk pack, Olper’s and Everyday Liquid) milk. In all the milk samples Nestle Milk pack 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 Nestle Milk pack is beneficial with casein percentage 7.18±0.021 and 7.39±0.021 casein (g/100mL).},
     year = {2020}
    }
    

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  • TY  - JOUR
    T1  - Quantitative Estimation of Casein in Different Milk Samples
    AU  - Mussarat Jabeen
    AU  - Mamoona Anwar
    AU  - Warisha Fatima
    AU  - Adeeba Saleem
    AU  - Khadija Rehman
    AU  - Maryum Masood
    AU  - Numaira Iqbal
    AU  - Saima Anjum
    AU  - Ansa Madeeha Zafar
    AU  - Noreen Aslam
    Y1  - 2020/07/30
    PY  - 2020
    N1  - https://doi.org/10.11648/j.sjac.20200803.13
    DO  - 10.11648/j.sjac.20200803.13
    T2  - Science Journal of Analytical Chemistry
    JF  - Science Journal of Analytical Chemistry
    JO  - Science Journal of Analytical Chemistry
    SP  - 107
    EP  - 110
    PB  - Science Publishing Group
    SN  - 2376-8053
    UR  - https://doi.org/10.11648/j.sjac.20200803.13
    AB  - 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 (Nestle Milk pack, Olper’s and Everyday Liquid) milk. In all the milk samples Nestle Milk pack 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 Nestle Milk pack is beneficial with casein percentage 7.18±0.021 and 7.39±0.021 casein (g/100mL).
    VL  - 8
    IS  - 3
    ER  - 

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Author Information
  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

  • Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan

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