Quantitative Estimation of Casein in Different Milk Samples

Mussarat Jabeen; Mamoona Anwar; Warisha Fatima; Adeeba Saleem; Khadija Rehman; Maryum Masood; Numaira Iqbal; Saima Anjum; Ansa Madeeha Zafar; Noreen Aslam

doi:doi:10.11648/j.sjac.20200803.13

Quantitative Estimation of Casein in Different Milk Samples

Mussarat Jabeen, Mamoona Anwar, Warisha Fatima, Adeeba Saleem, Khadija Rehman, Maryum Masood, Numaira Iqbal, Saima Anjum, Ansa Madeeha Zafar, Noreen Aslam

Published in Science Journal of Analytical Chemistry (Volume 8, Issue 3)

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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[4]	C. P. Kulkarni. (2017). Analysis of casein precipitation from the various milk samples available in market, Int. J. Food Sci. Nutr., 2 2455.
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[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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[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.
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[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.
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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

Mussarat Jabeen

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

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

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

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

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

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

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

Department of Chemistry, Govt. Sadiq College Women University, Bahawalpur, Pakistan
Ansa Madeeha Zafar

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

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

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Plain Text BibTeX RIS

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}
}

Copy | Download

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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