ISSN 1979-1305
Vol. 6 / No. 3 / Published : 2013-11
Order : 12, and page :219 - 222
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Original Article :
Taking casein from expired skim milk
Author :
- Edahwati, Luluk*1
- Welasih, Tjatoer*2
- Fakultas Teknologi Industri, UPN ”Veteran” Jawa Timur
- Fakultas Teknologi Industri, UPN ”Veteran” Jawa Timur
Abstract :
Casein is the mainprotein of milk,which amounts to about -about 80% of the total protein. Casein isused as a calcium salt to improve its mix of cream made from fat to grow-plants,which are used as the toplayer (toping) and to improve the structure of sourcream and yogurt. Skim milkpowder that has expired nolonger have economic value. Therefore, to increase the economic value of skim milk will be trying to takekaseinnya. At first skim milk addedw ater 20 g per 180 ml of distilled water. The mixture is stirred so that it becomes homogeneous. Then heated at a temperature of 60°C for 30 min. Then cooled so that the temperature dropped to 30o C and then added a solution of HCl1 N (asa variable). In this study,the levels of caseinobtained by maximum 64.55% on the addition of1 NHCl as many as 15ml with the deposition time of 35minutes.
Keyword :
Casein, Skim milk,
References :
S. Sudarmaji, B. Haryono dan Suhadi.,(2009) Analisa Bahan Makanan dan Pertanian Yogyakarta : Liberty, 63–70, 119–158
Hadiwiyoto Suwedo,(2004) Teori dan Prosedur Pengujian Mutu Susu dan Hasil Olahannya Yogyakarta : Liberty, 1–159.
Archive Article
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Volume : 6 / No. : 3 / Pub. : 2013-11 |
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