Casein

• Casein is a milk protein used in food, pharma, and nutraceuticals for its high nutritional and functional value.
• Casein supports muscle growth, slow protein release, and is vital in dietary supplements and drug formulations.

General Information

• Synonyms: Milk Protein
• Biological Source:
  • Obtained from cow’s milk (80 percent of total milk protein).
• Family: Not applicable (Derived from milk).
• Geographical Source:
  • Found in India, USA, New Zealand, Australia, Germany.

Macroscopical Characters of Casein

• Color: White or cream-colored.
• Texture: Fine powder or curd.
• Taste: Bland.
• Odor: Odorless.

Chemical Constituents

• Proteins: Caseins contains essential amino acids (Leucine, Lysine).
• Calcium & Phosphate: Important for bone health.

Preparation

1. Milk is acidified using lactic acid or rennet.
2. Curd is separated, washed, and dried.
3. Ground into powder for pharmaceutical use.

Evaluation

• Solubility: Insoluble in water, dissolves in alkali.
• Purity Tests:
  • Xanthoproteic Test → Yellow color indicates proteins.
  • Precipitation Test → Caseins precipitates in acid.

Preservation & Storage

• Stored in cool, dry conditions to prevent microbial growth.

Therapeutic Uses

• Used in dietary supplements (protein powder for muscle growth).
• Milk-derived casein is used in infant formulas.
• Source of calcium for bone health.

Commercial Utility

• Used in food industry (cheese, protein bars).
• Used in paints and adhesives (casein-based glues).

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