MILK PROTEINS

SUBMITTED TO SUBMITTED BY
Dr.Suvartan Gautam Ranvir Jeffy Kuriakose Thomas
Assistant Professor 21MDT002
Warner College Of Dairy Technology M.Tech Dairy Technology
SHUATS SHUATS
MILK
Milk may be defined as the whole, fresh, clean, lacteal
secretion obtained by the complete milking of one or more
healthy milch animals excluding that obtained 15 days
before or 5 days after calving.
A complex chemical substance in which fat is present in the
form of an emulsion, protein and some mineral matter in
the colloidal state and lactose with some minerals and
soluble proteins in the form of true solution
 MILK
COMPOSITION
 COMPOSITION OF MILK OF
DIFFERENT SPECIES

Name of Percentage Composition

Species Water Fat Protein Lactose Ash

Buffalo 84.2 6.6 3.9 5.2 0.8

Cow 86.8 4.6 3.4 4.9 0.7
Goat 86.5 4.5 3.5 4.7 0.8
Human 87.7 3.6 1.8 6.8 0.1
 MILK
CONSTITUENTS
Milk

Total Solids
Water
(TS)

Solid-not-fat
Fat
(SNF)

Associated Nitrogenous Other

True Fat Lactose Mineral matter
substances constituents
substances

Phospholipids Non-Protein Protein Pigments

Casein
Cholesterol Dissolved gases
(α, β, γ)

Vitamins (B
Carotene Lactalbumin
complex,
E)

Vitamins
Lactoglobulin Enzymes
(A,D,E,K)

Proteose-
Peptones
 PROTEINS

• Proteins are the organic substances.

• Proteins are the polymers of amino-acids,

some are ‘essential’ and others ‘non-essential’.

• Protein content of milk of different species:

Name of the species Protein (%)

Buffalo 3.9
Cow 3.4
Goat 3.5
Human 1.8
Camel 4.0
 MILK PROTEINS

Total protein content in milk – 2-4%

Two major types of milk protein

 Caseins
 Whey proteins

The ratio of casein : whey varies:

 Cow, buffalo, goat, sheep- 80:20
 Human milk- 40:60

Whey (milk serum) is the liquid remaining after

milk coagulation and curd removal. It contains
water, lactose and soluble non-casein proteins.
Proteins are an extremely important class of naturally occurring compounds
that are essential to all life processes.

They perform a variety of functions in living organisms ranging from

providing structure to reproduction.

Milk proteins represent one of the greatest contributions of milk

to human nutrition.

Proteins are polymers of amino acids. Only 20 different amino

acids
occur, regularly in proteins.
They have the general structure:
R represents the organic radical.
Each amino acid has a different radical and this affects the properties of the acid.

The content and sequence of amino acids in a protein therefore affect its properties.

Some proteins contain substances other than amino acids,

eg/ Lipoproteins contain fat and protein
Such proteins are called conjugated proteins:

•Phosphoproteins: Phosphate is linked chemically to these proteins—examples

include casein in milk and phosphoproteins in egg yolk.

•Lipoproteins: These combinations of lipid and protein are excellent emulsifying

agents. Lipoproteins are found in milk and egg yolk.

•Chromoproteins: These are proteins with a coloured

prosthetic group and include hemoglobin and myoglobin.
 CLASSIFICATION OF MILK PROTEINS

Milk
Proteins
Whey Protease- Non-
Casein Proteins peptones Protein
Nitrogen
α-
γ- Casein
α-Casein β- Casein lactalbumins
β-
αs-Casein κ- Casein lactoglobulins
αs1-
Casein Blood Serum
Alb
α umins
Immunoglobulins
-
s2
Casein
Lactoferrin

Transferrin
 DIFFERENCE BETWEEN CASEIN AND WHEY
PROTEINS
Casein
• Casein precipitate at pH 4.6.
• Casein is very stable to high
temperature. Ex- Milk heated at
its natural pH at 100°C for 24 h
without any coagulation.
• Casein are phosphoproteins, on
average : 0.85% phosphorous.
• Casein is low in sulphur (0.8%)
• Casein issynthesized in
mammary glands.
• Casein
exist in milk as
large colloidal aggregates.
Whey Protein
• Whey protein do not precipitate at
pH 4.6.
• Whey proteins are heat labile,
completely denatured by heating at
90°C for 10 min.
• Whey proteins contains no
phosphorus.
• Whey proteins are relatively rich in
sulphur (1.7%).
• Whey proteins is synthesized in
mammary gland and some are
derived from blood.
• Whey proteins molecularly
dispersed in solution.
 CASEIN
• Is a phosphoprotein which has phosphate groups
attached to some of the amino acid side chains.
• Mostly these amino acid are Serine and Threonine.
• Casein is a mixture of at least three similar
proteins, which differ primarily in molecular weight
and amount of phosphorus they contain
(number of phosphate groups).
• Casein is made up of the main 3 types of
proteins:
α-casein, β-casein, and κ-casein.
• All casein proteins have different hydrophobic and
hydrophilic regions along the protein chain.
• Unlike other caseins, κ-casein are glycoproteins, and
they have only 2 phosphate groups.
• Hence, they are stable in the presence of calcium ions, and
they play an important role in protecting other caseins
from precipitation and make casein more soluble forming
casein MICELLES.
• Neither the α nor the β casein is soluble in milk,
singly or in combination.
• If κ casein is added to either one, or to a combination of
the two, the result is a casein complex that is soluble
owing to the formation of the micelle.
• α-casein: are the major casein proteins, it’s contain 8-10
phosphate groups.
• β-casein: it’s contain about 5 phosphate residues.
• β-casein is more hydrophobic than α-caseins and
κ- casein
• Because α- and β-caseins arehighly are
caseins very sensitive to the
phosphorylated,of calcium salts, that is, they will
concentration
they
precipitate with excess Ca2+ ions.
• κ-caseins are They
glycoproteins. carbohydrate contain is
part which charged. negatively
• Do not precipitate in the presence of Ca2+
ions.
• Protect other caseins from precipitation and
make casein more soluble forming casein
micelles.
• In milk, κ-casein combine with α-caseins
and β- caseins to form micelle.
• The word “micelle” is a chemical term. It is used to describe
the structure that certain very large molecules.
• Very large molecules are considered to be too large to be
truly soluble in water, instead, these large molecules will
form structures that allow them to remain suspended in
water.
• The dispersion of these large structures in water is known
as a Colloidal suspension.
• The structures that allow large molecules to remain
colloidally suspended in water are termed micelles.
• In the case of casein, the parts of the casein molecules
that have an affinity for water form the outside of the
casein micelle.
• Conversely, the parts of the casein molecule that are hate
the water form the inner core of the micelle spheres.
• Casein is present as a caseinate, which means that it binds
primarily calcium and magnesium.
• Casein structure is introduced by Morr in 1967.
• The word “micelle” describes structure not a
single compound. Casein micelles consist of
water, protein (94%), and salts (6%) principally
calcium (37.5%), phosphate (50%), magnesium
and citrate and referred to as colloidal calcium
phosphate (CCP).

Casein micelle
under Microscope
CASEIN MICELLE STRUCTURE