COMPARATIVE STUDY ON THE ISOLATION OF CASEIN AND LACTOSE FROM DIFFERENT BRANDS OF MILK: AMUL, VACHAN, MOTHER DAIRY, GAIA AND LOCAL DAIRY

Chemistry

Abstract Milk is a colloidal system of complex essential macronutrients necessary for the maintenance of life, i.e., proteins, carbohydrates, and fats. Of these major constituents, lactose and casein are crucial in controlling the nutritional and functional properties of milk products. The objective of the present research is to compare the efficiency of casein and lactose isolation and yield from five milk brands, i.e., Amul, Vachan, Mother Dairy, Gaia, and local dairy milk. The research process involves precipitating casein through acid coagulation by diluted HCl and glacial acetic acid and subsequent filtration and drying. Lactose is purified from the whey separated after casein extraction through controlled crystallization and purification process. Casein and lactose yields isolated were accessed to confirm the efficiency of extraction in the five milk brands. Casein and lactose yields variation in the brands is observed and due to variation in milk composition. Analysis of the sample results shows that commercial brands such as Amul and Gaia contain higher casein content, and local dairy milk shows a wide range of variation in casein and lactose yields due to variation in milk sources and adulteration. A comparative representation of the results shows the concentration of lactose and casein. The study provides significant information about the quality of commercial milk and confirms its suitability. The study also focuses on standardizing the milk production and processing methods to achieve uniformity in terms of quality and efficiency with respect to the isolation of casein and lactose.

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