CASEIN

1. PRODUCT CHARACTERISTICS Casein is a phospho protein occurring in milk and cheese and contains 80 to 90% protein. Appearance Odour Taste Molecular Weight Grades Shelf Life Off white powder or white amorphous powder or granules Odourless Tasteless 13000 to 19000 Edible Grade, Lactic Casein or Lactic Acid casein & Rennet Casein One year at temperature level of 20 deg C

Product Specification
Colour Solubility (15% borax) Protein Fat Acidity (0.1N NaOH) Lactose Moisture Ash (10% of slurry) Bacteria Viscosity (14% solution) 2. * * * PRODUCT APPLICATIONS In the manufacture of paints As a mucilage and cement In the manufacture of plastic masses, forming substitutes for horn, celluloid, ivory etc and * especially for galalith. White cream 3 to 12 minutes (60 to 65 deg.C) 83 to 93% 0.9 to 2.0% 0.2 to 1.3 ml/gm) Trace -1.0% 8 to 12% 0.4 to 2.5%pH 4.2 to 4.8% Ca 2900 count/g 100 to 250 rmp (21deg.c.Stormor)

As a dressing and colour fixing medium in the paper and textile industries.

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As a food stuff In the manufacture of casein glue

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In fining of wines IMPORTS Around 100 tonnes per annum

Indian demand is partly met by import, particularly for specific grades. 4. 5. * * * * * * * * * * * 6. EXPORTS

Around 2200 tonnes per annum

INDIAN MANUFACTURERS Clarion Casein Pvt. Ltd., Gujarat Lactose (India) Ltd., Vadodara Venus Casein Products, Gujarat Classik Casein, Mumbai Dynamix Diary Industries Ltd., Mumbai Sandoz (India) Ltd., Mumbai Cepham Milk Specialities Ltd., Punjab Doshi & Sons, Mumbai Lacto Protein India Ltd., New Delhi Indiana Dairy Specialities Ltd., Bangalore Sheth Phostroxide Mfg. Co.,Baroda DEMAND SUPPLY TRENDS 4700 tonnes per annum

Demand level

The estimated growth rate in demand is estimated to be around 10 to 11% per annum. 7. MANUFACTURING PROCESS

Casein can be produced for different applications by precipitation from the skimmed milk with dilute Sulphuric acid, Hydrochloric acid or Lactic acid.

Grades of Casein
Casein is produced in various grades which include the following *. *. Hydrochloric acid casein Sulphuric acid casein

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Lactic acid casein Rennet casein Fat free casein

Casein From Skimmed Milk or Hydrochloric acid casein

Casein is precipitated from the skimmed milk by electrolysing the milk at 120 deg.F. with nickel or carbon electrodes. The yellowish product formed is washed, steamed for 25 to 30 minutes in a wooden vat with 1% solution of soda. After heating, it is reprecipitated with dilute Hydrochloric acid.

Casein from Soured Milk or Sulphuric acid casein

Casein is a protein derived from soured milk by separating the solid curd from the whey. The curd is precipitated from the skimmed milk with dilute sulphuric acid, phosphoric acid, lactic acid, acetic acid or citric acid. The yellowish product formed is redissolved in alkali (sodium bicarbonated) and re-precipitated with dilute acetic acid.

Lactic Casein or Lactic Acid casein

Lactic Casein or Lactic acid Casein is the product of natural self souring, although this is normally promoted by inoculating skim milk with lactobacillus

Rennet Casein
Industrial Casein can also be manufactured by precipitating the skimmed milk using enzyme Rennet. Rennet Casein formed is Calcium Caseinate and has a high ash content.

Fat Free Casein

A fat free Casein is obtained by mixing decreamed milk with alkali, warming and then removing the fat by centrifuging and then precipitating Casein the ordinary way with acid. Other process routes The other process routes generally developed for casein manufacture include the following. a) b) 8. Sheffield continuous process Spellacy continuous process GLOBAL SCENARIO : 0.2 million tonnes per annum 4 to 5% per annum

Global demand

Growth rate in demand

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RECOMMENDATIONS

The import of Casein for specific applications likely to continue, in view of the growing demand and the need for high quality specifications. Strong case exists to set up globally competitive project for Casein of various specifications in Tamil Nadu. Recommended capacity Estimated project cost 1500 tonnes per annum Rs.15 crores