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\hypersetup{pdftitle={Extraction of Casein from High Acid Milk to Be Utilized in Yoghurt Development},pdfauthor={Faith Ndungi, Patrick Muliro, Abdul Faraj, Joseph Matofari},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Casein, high acid milk, yoghurt},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{Extraction of Casein from High Acid Milk to Be Utilized in Yoghurt Development\footnote{\textbf{Contact Address:} Faith Ndungi, Egerton University, Dairy, Food Science and Technology, 536, 20115~Egerton, Njoro, Kenya, \mbox{e-mail}: \email{faith.ndungi@gmail.com}}\\[0.8ex]}}
\normalsize{\textsc{Faith Ndungi$^{1}$, Patrick Muliro$^{2}$, Abdul Faraj$^{3}$, Joseph Matofari$^{4}$}}
\end{center}
\begin{itemize*}
\item[]{\small{\textit{$^{1}$Egerton University, Dairy, Food Science and Technology, Kenya}}}
\item[]{\small{\textit{$^{2}$Egerton University, Dept. of Dairy, Food Science and Technology, Kenya}}}
\item[]{\small{\textit{$^{3}$Egerton University, Dairy, Food Science and Technology, }}}
\item[]{\small{\textit{$^{4}$Egerton University, Dept. of Dairy, Food Science and Technology, Kenya}}}
\end{itemize*}
\index[author]{Ndungi, Faith}
\index[author]{Muliro, Patrick}
\index[author]{Faraj, Abdul}
\index[author]{Matofari, Joseph}
\begin{center}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Yoghurt  is  among  the  most  common  fermented milk  products consumed  around  the  world.  As  the  popularity  of  yoghurt  products continues  to  grow, ingredients  to enhance their  market, consumption and nutritional values  are  continuously  investigated. One of the steps of yoghurt production involves supplementation with skim milk powders in order to improve on the total solids. Casein, a dried protein"=rich product manufactured on the basis of milk coagulation may be used to replace the skim milk powders. High acid milk is a major proportion of post"=harvest losses in smallholder delivered milk at collection centres. This study therefore aimed at extracting casein from high acid milk obtained from collection centres to be utilised for enrichment as well as improvement of total solids in yoghurt. Extraction of casein from the high acid milk involved inoculation of the milk with starter culture and incubating it. Lactose was converted to lactic acid by the culture and when the pH was reduced, casein coagulated forming a soft gel referred to as coagulum. The coagulum was then heated causing the casein particles to shrink and expel moisture (whey) forming clumps of curd. The curd was separated from the whey and washed several times with water prior to mechanical dewatering by pressing. The dewatered curd was then used in yoghurt development. The conventional yoghurt was also developed for comparison. Results indicated that the utilisation of casein ensured an achievement of the desired Solid Non-Fat content of yoghurt and increased its firmness and cohesiveness. The firmness and the resistance of the yoghurt to syneresis also improved as the casein content was increased from 1 to \mbox{2\,\%}. The study concludes that high acid milk is considered of low quality and rejected at collection centres but this does not reduce the milk to a non"=utilisation state since the casein can be extracted and utilised.}

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\noindent \textbf{Keywords:} Casein, high acid milk, yoghurt
\index[key]{Casein}
\index[key]{High acid milk}
\index[key]{Yoghurt}
\end{document}
