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General
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Casein is a protein
that is found in milk and used independently in many foods as a
binding agent.
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Casein can be found in two main types:
edible and technical.
- Casein is
the major protein in cow's milk and constitutes about 80% of the
total protein content of which the rest, the 9 per cent SNF
portion of milk contains around 3.5 per cent proteins and 4.5
per cent lactose (milk sugar), with assorted vitamins, minerals
and enzymes making up the rest.
Process
- Commercial
casein is made from skimmilk by one of the two general methods :
precipitation by acid or coagulation by rennet.
- The main
raw material used to produce casein is skimmed milk . It should
be of good quality.
- Casein is
also isolated from milk through the action of lactic
acid-producing bacteria or through the addition of an acid such
as HCl.
Market
- The
production of cheese and casein has increased significantly over
the last ten years.
- Casein
production in 2001 has gradually risen to its current level of
48,000 tonnes, while SMP output has fallen by 59% to 75,000
tonnes.
- Traders
and domestic buyers feel that future market conditions will
basically center around what will be happening in Oceania during
their upcoming milk and casein production season.
.Application
- Edible
Casein can be used in Cereals , Vitamin and Mineral Tablets,
Instant Drinks, Nutrition foods, Pasta, Infant Nutrition, Sauces
and Gravies, Soups and Stews, Bread, Cake Products, Sweet Goods
and Pastreis, Custard, Aquatic Feeds, Ice Cream, Spreads,
Filling and Creams, Puddings, Processed Cheese.
- It is used
in Adhesive Industry, Paint Industry, Leather Industry and
Paperchemical Industry.
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