Casein is a protein in milk Approximately 80 of milk proteins are casein The sizes of casein particules are between 10600mm Casein consists of 93 dry matter ID: 472822
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CASEIN
Casein is a protein in milk. Approximately %80 of milk proteins are casein.
The sizes of casein particules are between 10-600mm. Casein consists of %93 dry matter and %7 inorganic matter like Ca, Mg,So4, PO4.The quantitative of casein in cow milk is generally %2,63 while it is %4,5 in sheep milk and %3,1 in goat milk.In nonfat cow milk; Water 87,6% Lactose 4,7% Casein 2,7% *Whey Protein 0,5% Minerals 0,7% Fat 3,8%
*Whey Protein is isolated from whey. In comparison with casein, It reacts faster in human body.
CASEIN PROCESSINGSlide3
APPLICATION AREAS of CASEIN
Casein
is used in lot of food and non-food applications. Dairy Industry,Butterfat Production, Ice Cream Production, Coffee Whitener,Pasta Production,Meat Industry,Instant Soup Production,Dry Food Production,Infant Formula Production,Cosmetic Industry,Pharmaceutical Products,Pet Food,Paper
Coating,Leather Finishing And İn Synthetic Fibres,Plastics For Buttons, Buckles Etc,Glue
Production,Agricultural Pesticides Production
CASEIN PROCESSINGSlide4
HAUS provides
two
different processes in casein production: Acid CaseinObtained from skim milk pH acidified to 4,6 - 4,7 and includes low degree cinder (%2)Rennet Casein Obtained from skim milk enzyme precipitation and includes high degree cinder (%8)CASEIN PROCESSINGCASEIN PROCESSINGSlide5
Rennet
CaseinAcid CaseinMilk Protein KM≥ 84,0%≥ 90,0%Casein in milk protein≥ 95,0%≥ 95,0%Water≤ 12%≤ 12%Fat≤ 2,0%≤ 2,0%Cinder≤ 7,5%≤ 2,5%Lactose≤ 1,0%≤ 1,0%Free Acid -≤ 0,27 ml 0,1 N NaOH/g*Comparison of Casein Quality Criteria
CASEIN PROCESSINGSlide6
CASEIN PRODUCTION
Acid Casein Process At the recovery of acid casein; skim milk, heated up to 35 - 40°C, pH is adjusted to 4,6 by using hydrolic acid, sulphuric acid, lactic acid,Then, feeds into decanter centrifuge by passing through bonded pipe. To purify from lactose and minerals, casein output is washed with water and processed with decanter centrifuge. Casein is dried with heated air at Ringdryer units until %8-10 moisture content
and packed after sifting out %0,5-1,0mm sized sifter.
CASEIN PROCESSINGSlide7
Rennet
Casein ProcessSkim milk is cooled at 23-27°C after pasteurised. Then, adding at the rate of %0.5-1.0 acidifier, casein is incubated for 15 hours. Fast acidification, in terms of yield and quality, is not proper. After reaching necessary acidity (pH 4.6), casein is heated at plate heat exchanger. By feeding into decanter centrifuge, casein separation and washing is provided. Heated air moisture is contended at ringdryer, grinded and then casein is packed. Advantages,Recovery of cooling rennet casein is safer in terms of microbiologic hygiene. Less starter
is needed. No cost for acid usage.Less thermal energy consumption
CASEIN PRODUCTION
CASEIN PROCESSINGSlide8
SECOND DECANTER CENTRIFUGE
PROCESS LINE FOR ACID CASEIN
RINGDRYERCOAGULATION PASTEURISATIONFIRST WASHING UNITSKIM MILKFIRST TEMPERINGHCICOOLERFIRST DECANTER CENTRIFUGESECOND TEMPERING
SECOND WASHING UNITTHIRD DECANTER CENTRIFUGE
CASEINCLARIFICATION SEPARATORWHEY PROTEIN
*
Washing
quantitive
effects
the quality of casein.
CASEIN PROCESSINGSlide9
SECOND DECANTER CENTRIFUGE
PROCESS LINE
FOR RENNET CASEINRINGDRYERCOAGULATIONPASTEURISATIONFIRST WASHING UNITSKIM MILKCOLD FERMANTATIONRENNETCOOLERFIRST DECANTER CENTRIFUGEFIRST TEMPERINGSECOND WASHING UNIT
THIRD DECANTER CENTRIFUGECASEIN
SECOND TEMPERINGCLARIFICATION SEOARATOR
WHEY PROTEIN
CASEIN PROCESSINGSlide10
PROCESS
with
DECANTER CENTRIFUGECENTRAT AFTER CENTRIFUGECAKE AFTER CENTRIFUGEVIEW AFTER CENTRIFUGEDRY MATTER(SKIM MILK)PRETREATMENT- pH ADJUSTMENTTEMPERING COAGULATIONDecanter simulation is made at HAUS Centrifuge Technologies lab. CASEIN PROCESSINGSlide11
LIFE CYCLE COST COMPARISON
CASEIN PROCESSINGSlide12
DECANTER CENTRIFUGE
Decanter
Centrifuge; consist of a solid cylindrical bowl rotating at high speed, a scroll rotating in the same axis with a slightly different speed, gear box adjusting the speed difference and the body which carries all the rotating elements. CASEIN PROCESSINGSlide13
DECANTER CENTRIFUGE
Working
Principle of Decanter Centrifuge:The product is fed along the centre line to a fixed distribution room within the bowl and then accelerated into the bowl by centrifugal force through the feeding point. This centrifugal force then causes the suspended solids(the cake) to settle and accumulate at the bowl wall. The cake is discharged by scroll from the conical part meanwhile clarified solid and water or only liquid flows back along the bowl and is discharged through the cylindrical end of the bowl by plates which can adjust the level of liquids.CASEIN PROCESSINGSlide14
CENTRIFUGE SYSTEM
CASEIN PROCESSINGSlide15
High
level of standard configurationADVANTAGESHigh level of material
quality and workmanship
Decanter, control units and software from one source
Reasonable lead times
CASEIN PROCESSINGSlide16
C
onical
and cylindrical portions of the drum is designed separately for easy service & maintenance Product supply pipe can be moved during operation. In this way wear time of dispersion point is extended and clarity of sentrat can be adjust
With level plates, The depth of the liquid phase inside the pool is adjusted sensitively. So, Clarity of
sentrat can be set.
Duplex stainless steel (EN 1.4462) are using as a bowl material which is resist corrosion
Thanks to dual drive technology which is supported by our own software;
differential
speed adjusted automatically without human intervention
i
n
input variable concentrations of the product, depending on the value of torque
.
Flight
tips
are
c
oat
ed
with tungsten carbide with flame spraying
method
.
Feeding
chamber
and
c
ake
discharge
line
are
c
oat
ed
with tungsten carbide with flame spraying method
and
they
are
replaceble
in
field
.
Sumitomo
gearbox
is mounted outside the main
bearing
so
it
can
be repaired without removing the
drum
in
any
fault
.
Conveyor
was
designed
specially
.
Dewatering
performans
will
increase
with
axially flow rate
in
the
machine
.
DIFFERENCES OF HAUS DECANTERSlide17
HAUS DECANTERS
Model
Length (mm)
Width (mm)
Height (mm)
Weight
(mm)
2342 SERIES
2362
827
974
8,4
3532 SERIES
3204
830
1034
17,6
3542 SERIES
3585
830
1034
20,6
4042 SERIES
3583
1002
1310
23
4742 SERIES
4882
1225
1300
44
5342 SERIES
5406
1671
1583
65
6542 SERIES
5712
2131
1579
95
8242 SERİES
5780
2421
1749
155
CASEIN PROCESSINGSlide18
info@
haus.com.tr
Factory: Astim OSB. Denizli Bulvarı No: 110 AYDIN – TÜRKİYE Tel : +90 (256) 231 04 81 İstanbul Office: Şerifali Mevkii Bayraktar Bulvarı Yükseliş Sok. No: 534775 Ümraniye-İSTANBUL-TÜRKİYE Tel : +90 (216) 576 06 27