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Research Article Open access CC BY 4.0

Comparative Study of Casein Protein Content of Milk of Different Domesticated Cow, Buffalo and Goat Breeds from South-West Part of Karjat Tehsil, Ahmednagar District, Maharashtra, India

T. K. Sarode, T. C. Kulkarni, D. S. Kumbhar

Asian Journal of Research in Animal and Veterinary Sciences · pp. 159–164 · Published 18 Aug 2022

10.9734/ajravs/2022/v5i3200

Abstract

The milk is a highly nutritious liquid food synthesized by mammals in their mammary glands. The milk is a mixture of mostly water, fat, proteins, minerals, vitamins and other biomolecules in trace. The casein and whey proteins are two major types of proteins present in milk. Both of these proteins are essential in growth and metabolism of healthy person. Casein protein is comprising large share of total protein of milk. Casein contains all the essential amino acids in high ratio. The present study was carried out from March 2022 to April 2022 to compare the various milk samples for their casein content. The selected sampling sites for milk collection were Karjat (S1), Kuldharan (S2), Rashin (S3) and Khed (S4). The precipitation of casein was occurred at pH 4.4 to 4.6 equal to its isoelectric pH. The milk samples were first centrifuged to remove fats and then subjected to 2% Hydrochloric acid slowly to lower its pH. The casein content found was highest for the milk samples goat breeds (6.78 ± 2.06) than that of buffalo (5.82 ± 1.37) and cow (4.26 ± 0.88).

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