Short Communication: Extraction of β-Casein from Goat Milk

• Published in: Journal of dairy science 2007-12, Vol.90 (12), p.5380-5382
• Main Authors: Lamothe, S., Robitaille, G., St-Gelais, D., Britten, M.
• Format: Article
• Language: English
• Subjects: Animals; beta-casein; Caseins - analysis; Caseins - isolation & purification; Cattle; cow; Dose-Response Relationship, Drug; extraction; Female; goat; goat milk; Goats; milk; Milk - chemistry; peptides; purity; rennet; Solubility; Species Specificity; Temperature; β-casein
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2007-0488

Peptides derived from milk β-casein have potential biological activities, such as antihypertensive and immunostimulating properties. These biological properties increase the demand for the production of specific bioactive peptides. β-Casein can be isolated directly from renneted skim milk, based on the preferential solubilization of β-casein at low temperature. This study was conducted to compare the recovery and purity of β-casein extracted from goat and cow milks. Rennet casein was prepared from both milks, heat treated, and dispersed in demineralized water at various temperatures. β-Casein recovery in the soluble phase increased with decreasing incubation temperature. Concentration of β-casein was 43% higher in goat milk than in cow milk, which had a direct effect on β-casein recovery. Furthermore, β-casein was extracted more efficiently from goat rennet casein. As a result, the extraction yield of β-casein was 53% higher in goat milk than in cow milk. The purity of β-casein extracted from both milks reached approximately 90% after incubation at 0°C.