Making the casein supplement from skim milk

This study investigated the feasibility of producing casein, a nutritious protein supplement, from skim milk using household methods. Casein is a rich source of calcium, essential for bone and heart health, and contains 18 amino acids, including all 9 essential amino acids that the human body cannot synthesize. The research compared home-based techniques with laboratory methods for extracting casein, focusing on yield and purity across different drying processes: freeze-drying, laboratory oven drying at 40°C, 50°C, 60°C, and household convection oven drying at 50°C. Results showed that freeze-drying produced casein powder with the highest protein content at 82.69%. The household convection oven method was more efficient than laboratory oven drying. With a drying time of 6 hours, the household method yielded 20 grams of casein powder per liter of skim milk, with a protein content of 76.15%. This work supports the United Nations Sustainable Development Goal 3: Good Health and Well-Being, which aims to ensure healthy lives and promote well-being for all at all ages, by providing an accessible and natural source of high-quality protein. It also contributes to Sustainable Development Goal 9: Industry, Innovation and Infrastructure, by encouraging small-scale, innovative approaches to protein production as alternatives to conventional industrial methods.