What Is The Importance Of Milk?
Abstract: Milk plays a very important role in meeting the day to day nutritional needs and requirements of a human being. It is a fulfilling product which provides the body with all the essential nutrients. In today’s world there is a lot of contamination in each and every food item which is the cause of many diseases spreading in humans. Milk contains a bulk of casein molecules which play a very important role in microbiology and pharmaceuticals. The samples of milk were collected from the market surrounding places like Brahmapuram, Thiruvalluvar and Katpadi. Its nutritional quality was analysed by pH determination, Methylene Blue Dye Reduction Test Assay, and the cost of extracting casein was analysed using the principles of bioprocess economics,
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Milk is a very important source of nutrition for humans of all ages, infants and senior citizens alike. It is a major source of proteins and carbohydrates and also a variety of vitamins and ions2. Milk is processed into a variety of dairy products such as butter, cream, yogurt, cheese and ice cream3. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products. Methylene Blue Reduction Test (MBRT) determines the purity of milk. The purity of milk is directly proportional to the time taken for the dye-milk mixture to decolourize. One of major constituents of milk is protein, which is present in the bulk form as casein. Casein micelles aggregates of several thousand protein molecules which superficially resemble to a surfactant micelle, bonded with the help of nanometer-sized particles of calcium phosphate. Casein makes up around 76-86% of the protein in the milk, by weight. Casein finds important uses in Microbiology as it is used as a substrate providing nutrients for the production of toxins, enzymes and antibiotics. Casein is generally not consumed as a food on its own. Casein products are used …show more content…
2740.00
Figure 1: Graphical Comparison of Casein Cost
As calculated, it has been observed that the yield of casein from the milk sample A is the least. Also, the cost of yielding one kilogram of casein by that sample is very high than the cost of casein that can be bought from HiMedia.
The yield of casein from 50mL of milk sample VIT-SS3 though higher than the one from milk sample VIT-SS1, still the cost of production of one kilogram of casein using milk sample VIT SS3 is lower than the cost of casein that can be bought from HiMedia.
The yield of casein from the milk sample VIT-SS2 is higher than the other two samples. The cost of production of casein from milk sample VIT-SS3 is slightly lower than that can be bought from HiMedia. We believe that this is feasible for production of casein. Though, the purity of our casein might not be 100%, further analysis and purification can be done to make it producible. Also, buying the milk in bulk will reduce the cost of the process further, making it more economical than buying casein from HiMedia or any of the other suppliers for that regard. Also, the sample of casein can be subjected to GC-MS for further analysis and to check and verify the purity of the casein
Milk is a very important source of nutrition for humans of all ages, infants and senior citizens alike. It is a major source of proteins and carbohydrates and also a variety of vitamins and ions2. Milk is processed into a variety of dairy products such as butter, cream, yogurt, cheese and ice cream3. Modern industrial processes use milk to produce casein, whey protein, lactose, condensed milk, powdered milk, and many other food-additive and industrial products. Methylene Blue Reduction Test (MBRT) determines the purity of milk. The purity of milk is directly proportional to the time taken for the dye-milk mixture to decolourize. One of major constituents of milk is protein, which is present in the bulk form as casein. Casein micelles aggregates of several thousand protein molecules which superficially resemble to a surfactant micelle, bonded with the help of nanometer-sized particles of calcium phosphate. Casein makes up around 76-86% of the protein in the milk, by weight. Casein finds important uses in Microbiology as it is used as a substrate providing nutrients for the production of toxins, enzymes and antibiotics. Casein is generally not consumed as a food on its own. Casein products are used …show more content…
2740.00
Figure 1: Graphical Comparison of Casein Cost
As calculated, it has been observed that the yield of casein from the milk sample A is the least. Also, the cost of yielding one kilogram of casein by that sample is very high than the cost of casein that can be bought from HiMedia.
The yield of casein from 50mL of milk sample VIT-SS3 though higher than the one from milk sample VIT-SS1, still the cost of production of one kilogram of casein using milk sample VIT SS3 is lower than the cost of casein that can be bought from HiMedia.
The yield of casein from the milk sample VIT-SS2 is higher than the other two samples. The cost of production of casein from milk sample VIT-SS3 is slightly lower than that can be bought from HiMedia. We believe that this is feasible for production of casein. Though, the purity of our casein might not be 100%, further analysis and purification can be done to make it producible. Also, buying the milk in bulk will reduce the cost of the process further, making it more economical than buying casein from HiMedia or any of the other suppliers for that regard. Also, the sample of casein can be subjected to GC-MS for further analysis and to check and verify the purity of the casein