ASSESSMENT OF CASEIN AND NUTRITIONAL COMPOSITION OF DIFFERENT MILK SAMPLES
Abstract
Milk is a nutritionally important food containing proteins, fats, carbohydrates, vitamins, and minerals. This study assessed the casein content and nutritional composition of cow milk, breast milk, Dano milk, and Peak milk. Casein was isolated through precipitation and quantified gravimetrically, while proximate composition was determined using standard analytical methods. Breast milk exhibited the highest casein yield (26%), followed by cow milk and Dano milk (14%), while Peak milk recorded the lowest value (10%). Nutritional analysis revealed variations in protein, fat, carbohydrate, and water contents among the samples. The findings demonstrate that both species origin and industrial processing significantly influence milk composition and nutritional quality.
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