Milk from domestic mammals such as cows, buffalo, sheep, or goats is a common part of the human diet in many cultures and forms the basis of products like butter, cheese, and yogurt. In general, it appears as a slightly viscous, matte white liquid whose physicochemical composition can vary depending on the animal species and breed.

Among the nutrients provided by milk, calcium, vitamins A and D, fatty acids, and proteins stand out. Within the latter, the most abundant are caseins, which represent approximately 80% of the total protein content of milk.

Casein purification process

Casein can be purified using different methods. One of the most accessible and effective procedures is acid precipitation. This process begins with skimming the milk by centrifugation at 10,000×g for 10 minutes. Once the skimmed milk is obtained, 2M hydrochloric acid is slowly added under constant stirring until reaching a pH of 4.6, corresponding to the isoelectric point of casein. At this point, casein precipitates, forming what is known as “acid casein.”

Afterward, a second centrifugation at 7,600×g for 10 minutes is performed, allowing separation of the supernatant (containing the remaining milk components) from the pellet, which consists of purified acid casein.

This procedure is widely used in the food industry, where casein is employed as a high-quality protein additive in processed food products.

For these types of applications, the Consul 22 centrifuge is an optimal solution thanks to its processing capacity and the precision it offers in protein purification protocols. Its ability to reach up to 21,948×g makes it an ideal tool for achieving highly efficient separations in milk processing.