presentation

1. To find out percentage
of sodium chloride and
casein in butter.
Ahsan Nasir RP18-CE06
M Ahmed Butt CE16
Abdullah Imdad CE05
Adeel Sarwar CE14

2. What is Butter?
Butter is a dairy product with high butterfat
content which is solid when chilled and at room
temperature in some regions, and liquid when
warmed. It is made by churning fresh or
fermented cream or milk to separate the
butterfat from the buttermilk. Commercial butter
is 80–82 percent milk fat, 16–17 percent water,
and 1–2 percent milk solids other than fat
(sometimes referred to as curd). It may contain
salt , added directly to the butter in
concentrations of 1 to 2 percent.

3. Milk
Milk is a nutrient-
rich, white liquid
food produced by
the mammary
glands of
mammals. The
principal
constituents
of milk are water,
fat, proteins,
lactose
(milk sugar) and
minerals
(salts). Milk also
contains trace
amounts of other
substances such as
pigments,
enzymes, vitamins,
phospholipids
(substances with
fatlike properties),
and gases.

4. Salts and Minerals:
Mammals like goats and cows feed on grass and drink water which contain minerals
and salts such as Sodium Chloride. This salt is then transferred into their milk. The
Chlorine content of fresh milk is often used as a basis for judging the quality and
detecting physiological abnormalities of milk at the intake in market milk plants.

5. Sodium Chloride in
Butter:
Since butter is made from
Milk, so the Sodium
Chloride in butter is due to
its presence in Milk, but in
Milk it does not have a
characteristic taste as in
Butter, it is concentrated it
gives it a characteristic
salty taste.

6. Casein
Casein pronounced "kay-seen" in British English, is a family of related phosphoproteins. These
proteins are commonly found in mammalian milk, comprising c. 80% of the proteins in cow's
milk. These proteins are all phosphoproteins, which contain a high number of proline residues
(an amino acid) and no disulfide bridges. The protein is poorly soluble in water, found in milk
as a suspension of particles that are termed “casein micelles”. The micelles are considered
colloidal particles.

7. Determination of Casein in Butter:
Existing as globules within the milk and largely responsible for giving milk its white
color, casein precipitates out of solution when heated and then exposed to acid. A
simple acetic acid solution, in the form of white distilled vinegar, works well to extract
casein from reconstituted nonfat powdered milk.

8. Procedure:
1. Mix the Butter with water and arm it to about 105 degrees.
2. Mix and stir the mixture slowly until fat is separated out.
3. Press any precipitated casein to the side of the glass container with the plastic
spatula, allowing the liquid to drain to the side of the container.
4. Collect the casein with the spatula and transfer it to another container. Continue to
remove precipitated casein until no more casein forms.
5. Pour off any liquid that may have separated from the casein in the other plastic
container.
6. Weigh the casein.

9. Formula:
Percentage of Casein=
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓𝐶𝑎𝑠𝑒𝑖𝑛
𝑇𝑜𝑡𝑎𝑙 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝐵𝑢𝑡𝑡𝑒𝑟
× 100

10. Applications and Importance:
Accurate determinations of the salt content of dairy products are
important because of the effect which salt has upon the flavor and
quality of these products. The chlorine content of fresh milk is often used
as a basis for judging the quality and detecting physiological
abnormalities of milk at the intake in market milk plants.

11. Uses of Salted Butter
It is generally used as a spread on plain or
toasted bread products and a condiment on
cooked vegetables, as well as in cooking, such
as baking, sauce making, and pan
frying. Butter consists of butterfat, milk
proteins and water, and often added salt.

12. Unsalted Butter:
Unsalted butter makes cooking a little bit easier
(and much easier for baking)
because the cook doesn't have to do mental
algebra trying to keep track of
much salt is ending up in a recipe.

13. Preservation:
In the history of butter-making, it was quickly
discovered that adding salt added to the life
of butter, slowing spoiling. ...
Bacteria:
There's a lot of bacteria in butter; salted varieties
keep better, so you should eat those instead
of unsalted varieties.

14. Uses of Casein:
Casein has a wide variety of uses, from being a
major component of cheese, to use as a food
additive. The most common form of casein is
sodium caseinate. As a food
source, casein supplies amino acids,
carbohydrates, and two essential elements,
calcium and phosphorus.

15. Medical and dental uses:
Casein-derived compounds are used in tooth
remineralization products to
stabilize amorphous calcium phosphate (ACP)
and release the ACP onto tooth surfaces,
where it can facilitate remineralization.

16. Casein allergy
Casein allergy
A small fraction of the population is allergic to
casein.

17. Casein Fibers
Some of the earliest plastics were based on casein. In
particular, galalith was well known for use in buttons. Fiber can
be made from extruded casein. Lanital, a fabric made from
casein fiber (known as Aralac in the United States), was
particularly popular in Italy during the 1930s.

18. Thankyou.