Casein hydrolysis is the most popular method used for the removal of the proteins present in casein. The process of hydrolysis involves the conversion of casein into its two soluble and insoluble forms. This conversion process is done with the aid of an enzyme. The main principle behind this process is that casein will become translucent because of the colloidal suspension of casein hydrolyzed by the protease. Hydrolysis of the reaction produces the clear milk extract, because the casein protein is cleaved into its cleaved and soluble forms. This is then passed through several phases of testing to ensure its purity and efficacy.
There are several advantages that come with the casein hydrolysis test. One of these is the ability to determine the casein level in the milk protein. By performing this process, the determination of protein quantity in casein can be determined, which will allow proper replacement or supplementation of amino acids.
Another advantage that comes with the casein hydrolysis test is the determination of the presence of any foreign or harmful bacteria. This process helps to determine if the microorganism is a part of the normal flora of the body or not. This can also help to determine the presence of any pathogenic organisms that can potentially cause health disorders in humans such as the possible development of cancer.
The milk agar or curdling powder is mixed with the casein and heated at a temperature of 150 degrees Celsius on a day wherein there is no sunlight. This process can take place for three to five hours. On the end of the procedure, the curds are collected in a container that has been lined with cheese cloth. A dipstick should then be dipped into the casein and color analysis should be done to identify the type of bacteria present.
In order to make sure that the casein hydrolysis test works, several steps must be performed. First of all, a sample of exoenzyme should be mixed with the milk. Next, this mixture should be mixed with casein protein sample that has been previously prepared by dissolving one tablespoon of casein in three liters of warm water. In case it is necessary to make the mixture more concentrated, a small quantity of casein powder or curdling fluid can be added as well.
Prior to mixing the exoenzyme mixture with the casein, a sterile slide or agar plate should be used. A small quantity of liquid is not needed in this step. The next step in the casein hydrolysis test is to allow the casein or milk sample to stand approximately twenty minutes on the agar plate. After this, the sample should be incubated for one hour at room temperature.
