Comparative Analysis of Protein Concentration and Casein Extraction from Cow, Buffalo, and Goat Milk

Sakshi Pawar; Rakhi Bajpai; Bhumika Yadu*

doi:10.52228/NBW-JAAB.2026-8-1-5

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A Journal of Alumni Association of Biotechnology
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Comparative Analysis of Protein Concentration and Casein Extraction from Cow, Buffalo, and Goat Milk

Author(s): Sakshi Pawar¹, Rakhi Bajpai², Bhumika Yadu*³

Email(s): ¹, ², ³bhumikay@itmuniversity.org

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Published In: Volume - 8, Issue - 1, Year - 2026

DOI: 10.52228/NBW-JAAB.2026-8-1-5

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ABSTRACT:
Milk proteins are nutritionally and industrially significant biomolecules, with casein constituting the major fraction responsible for many functional properties of milk. The current study aimed to estimate the total protein content and compare the casein yield of cow, buffalo, and goat milk using a colorimetric protein estimation method and acid precipitation technique. Fresh milk samples were assessed for total protein content using Pyne’s method, while casein was isolated by adjusting the milk to its isoelectric point through dilute acetic acid treatment. The results demonstrated marked interspecies variation in protein composition. Among all milk types studied, buffalo milk exhibited the highest total protein content (5.44 g/100 mL) and maximum casein yield (1.80 g/100 mL), followed by goat milk (4.25 g/100 mL total protein and 0.80 g/100 mL casein). Cow milk exhibited the least values for both total protein (3.40 g/100 mL) and casein yield (0.70 g/100 mL). The higher recovery of casein from buffalo milk highlights its superior suitability for dairy processing and protein-based industrial applications. Goat milk, despite lower casein yield than buffalo milk, demonstrated higher protein content than cow milk and is nutritionally advantageous due to its better digestibility. Overall, the study confirms that milk source significantly influences protein and casein content, emphasizing the importance of selecting appropriate milk types based on nutritional, pharmaceutical, and industrial requirements. The findings of this study have practical significance in selecting suitable milk sources for nutritional supplementation, dairy processing, and protein-based industrial applications. The higher protein and casein content observed in buffalo milk suggests its potential use in cheese production and pharmaceutical formulations, whereas goat milk may be preferred for improved digestibility and nutritional applications.

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Cite this article:
Sakshi Pawar, Rakhi Bajpai, Bhumika Yadu (2026) Comparative Analysis of Protein Concentration and Casein Extraction from Cow, Buffalo, and Goat Milk. NewBioWorld A Journal of Alumni Association of Biotechnology, 8(1):53-59.DOI: https://doi.org/10.52228/NBW-JAAB.2026-8-1-5

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