Study On The Extraction Of Casein From Milk And Its Application

Based on the review of the development of casein extraction method and the useof casein to prepare adhesive, in this paper, the extraction technology, the rationalutilization of by-products to prepare the lactic acid drinks, and are discussed Thedissertation included mainly the following contents:1. The technology of extracting casein from milk using lactic acid as acidprecipitation reagent was studied. Moisture content,ash content,acidity,viscosity,nitrogen content,and sensory of the product was evaluated. The effects of milkextraction temperature,the germicidal temperature and time,the cream separatorrotation speed, separation temperature, lactic acid dilution ratio, acidity, acidificationtemperature, stirring rate, water washing temperature and quality, dry temperature andtime on the productionwere discussed. The results show that the good product can begotten under the following conditions: milk extraction temperature at 45℃,sterlizationat 75℃for 15 seconds,separation rotating speed of 9700 rpm, acidification pH at 4.6and temperature at 38℃,stirring speed of 45 rpm,water washing at 25℃and 8℃twice, respectively, drying at 50℃for 3.5 h.2. Preparation of lactic drink using by-product of casein extraction. Theproduction procedure was followed by adding whey to the raffinate, heating to60~70℃, adding sweeteners, emulsifier, thickener, flavor, etc, then stiring tohomogenize, adjusting the acidity,warming and steriling. The method was to achievethe goal of cleaning production. It is nearly a zero-released green chemical process.3. Casein adhensive was prepared by using casein as adhensive, urea as dispersingagents, corn starch as bulking agent, and adding mixed chelating agent. The resultsshow that the prepared casein glue has long water resistant adhesive, fast drying speedand inexpensive.