A COMPARATIVE STUDY OF LACTOSE AND CASEIN CONCENTRATIONS IN DIVERSE MILK MATRICES – A CASE STUDY IN PINEVILLE, LOUISIANA

This study investigated and compared the presence and percentage yield of lactose and casein in seven different milk types: oat, almond, evaporated, skimmed, organic 2% fat, powdered, and goat milk. Lactose was isolated through acid precipitation, centrifugation, and crystallization, while casein was obtained via acid precipitation and centrifugation. Our findings revealed that evaporated milk exhibited the highest lactose content (21.30% yield), whereas plant-based milks (oat and almond) contained no detectable lactose. Goat milk demonstrated the highest casein yield (14.22%), while almond milk showed the lowest (0.27%). These results highlight the significant variations in carbohydrate and protein composition across different milk types, providing valuable insights for individuals with dietary restrictions or specific nutritional needs.