Try to design another method of extracting casein as follows:

1. Select a strain with high yield. The genome of a strain can determine the yield of a portion, so it is important to select strains with high yields.

2. Optimize the fermentation process. During the fermentation process, parameters need to be controlled to avoid or inhibit side reactions and the accumulation of side reaction products to avoid waste due to excessive consumption of raw materials.

3. Adjust the pH value of milk. Initially, adjust the pH of the milk to 4.7, the closer the better. This is one of the main factors.

4. Fully rinse and stir. During the process of dissolving, washing and stirring, it is necessary to shake and stir thoroughly, and do not be afraid of wasting time to ensure that the product does not become like mud and is difficult to dry.

5. Use solvents such as ethanol or ether. During the stirring process, solvents such as ethanol or ether can be used to completely dissolve the centrifugal precipitate in it.

To sum up, in order to improve the extraction rate of casein, it is necessary to pay attention to many factors such as strain selection, optimization of fermentation process, adjustment of milk pH value, sufficient dissolution, washing and stirring.

Key factors affecting casein yield:

It depends on the characteristics of the selected strain. The genome of the strain can determine part of the yield. The high yield depends on your fermentation process. Parameter control during the process should try to avoid or suppress side reactions and the accumulation of side reaction products to avoid consuming too much raw materials and causing waste.

It is best to adjust the ph of milk to 4.7 at the beginning. The closer the better, this is the most important; in the subsequent dissolving and washing, it must be well shaken and stirred during the stirring process. .

Don’t waste time, otherwise your product will be like mud and will not dry no matter how you dry it (you must stir well to completely dissolve the centrifuged precipitate into solvents such as ethanol or ether).

Casein is an amphoteric protein with an isoelectric point of pH 4.8. It exists in milk in the form of dicalcium phosphate, tricalcium phosphate or a complex of the two. Its structure is extremely complex. Until now, there is no completely determined molecular formula. The molecular weight is approximately 57,000-375,000. Casein contains about 3% of milk and accounts for about 80% of milk protein. Pure casein is a white, tasteless and odorless granular solid. The relative density is about 1.26.