"A new Process of Making Rennet Casein". Fie}d of Invention
This invention relates to a new process of making Rennet casein.
Background of Invention
Past practice involves traditiona! hot process for production of Rennet casein where cow rnilk is converted to skimmed milk (4-8 degree C) which is then preheated to 26-32 degree C, then Enzyme was added, waited for 20-45 mins followed by cutting, again heating to 40-45 degree C. jThen decantation, washing, pasteurization, again decantation and drying were performed.

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Object of Invention
The main object of this invention is to develop a new process of making Rennet casein.

Other object of this invention is to use a mixture of both cow milk and buffalo milk as starting maternal.
Another object is to develop a process of making Rennet casein wherein by using a mixture of both cow and buffalo milk also the disadvantage of higher calcium content in the final product can be removed unlike traditional process.
Yet another object is to develop a process wherein the high calcium can be dissolved by use of some chemical agent.
Statement of Invention
This invention relates to a new process of making Rennet casein from a mixture of both cow milk and buffalo milk comprising, reconstituting one or more raw material powder, singularly or in combination, standarising process which involves removing the variability in the fat and protein composition of the starting milk.
Coagulating the milk by coagulating enzyme from animal /microbial source wherein the enzyme is diluted before adding into the milk. Hydrolysis is done by adding enzyme solution in the skim milk silos @ 100-500gm/ 10000 litres of milk. The contents are mixed properly and allowed to settle for sufficient period for complete hydrolysis.
The hydrolyzed milk is passed through a Plate Heat Exchanger or Tubular Heat Exchanger wherein the temperature is raised to 22-35°C followed by pH adjustment.
The acidulated mass is passed through reaction tube which is a holding coil for proper mixing wherein the acidulated milk is heated upto a temperature 55°C, by using direct or indirect heating to coagulate the protein and form coagulated curd particles.
Passing the heated mass through first Decanter wherein curd and whey is separated and curd falls into the washtank under decanter and whey is pumped out. Curd is washed to remove minerals and lactose wherein wash water is taken from 2nd decanter and pH of the wafer maybe adjusted if required.

Curd is pasteurized where fresh hot water is used to maintain the past temp and the curd is held in tanks to give required residence time for proper pasteurization. Cooling the pasteurized curd through a tubular to 35-,45°C and fed to 2nd decanter wherein the curd is separated through the (decanter and conveyed to casein dryer.
The dried product is cooled, sifted and milled. The milled product is packed in suitable bags.
Detailed description of Invention
Product Flow Chart of Rennet Casein
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PRQCESS OF MAKING RENNET CASEIN THROUGH NEW PROCESS
Step 1
Milk Preparation:-
The Raw milk i.e. cow milk or buffalo milk or combination there of is the raw material for the production of rennet casein.
The Raw material can be any of the following:-
whole fat milk ;
whole milk retentate/concentrate;
semi skimmed milk ;
skimmed milk ;
skimmed retentate/concentrate ;
One or more powders, such as whole milk powder, skimmed milk powder, milk protein concentrate powder, or other powders made from milk, reconstituted or dry, singularly or in combination may also be selected as the starting milk or be added to the starting milk.
Milk from any milk producing animal is suitable for production of rennet casein in this process.
The: protein and fat composition of the starting milk composition may vary and can be altered by a process known as standardisation. The process of standardisation involves removing the variability in the fat and protein composition of the starting milk to achieve a particular. This is an optional step to make rennet casein.
Usually, the starting milk has a fat content of 0.05% or less or as low as possible. The milk with higher fat content can also be used as starting material for rennet casein.
Pasteurisation or some heat treatment is required to get the bacterial quality under limit.
Qptjionally the starting milk may be preacidified using any food approved acidulent upto a pH of 5.5.
Step 2
Enzyme Preparation :-
The coagulating enzyme is used to coagulate the milk. The enzyme can be animal / microbial source. The enzyme is diluted before adding into the milk.
Step 3
Hydrolysis:-
The enzyme solution is added in the skim milk silos @100 - 500 gm. / 10000 ltrs. of milk. The contents are mixed properly after addition of enzyme and allowed to settle for hydrolysis for sufficient period for complete hydrolysis. Hydrolysis time will vary depending upon the quality and temp of milk. The milk is tested in lab to check that the hydrolysis is complete.
Step 4
Preheating and pH adjustment of milk:-
Thej hydrolyzed milk is passed through a Plate Heat Exchanger or tubular Heat Exchanger where the temperature is raised to 22-35°C followed by pH adjustment. At this point we can observe the small flakes of curd. The above said temp may vary a little bit depending upon the quality of milk.
Step 5
Heating of milk:-
The acidulated milk is heated/cooked upto a temperature of 55 C by using direct or indirect heating means to coagulate the protein and form coagulated curd particles. The final temperature mixture is determined by the properties required in the final curd.
Thej heated mass passes through reaction tube for better synersis.
Step 6
First Decantation:-
The curdled milk is passed through a decanter where curd and whey is separated. The curd falls into the wash tank under the decanter and whey is pumped out for further processing.
Step 7
Washing of Curd:-
The curd is washed to remove minerals and lactose. The wash water coming out from the 2nd decanter is used for this purpose.
Step 8
Pasteurization of curd:-
The curd after washing is pasteurized to take care of pathogenic organisms. In this tank fresh hot water is added to pasteurize the curd at a particular temp and time combination.
The pH of the water may be adjusted with any acid if required.
Step 9
Cooling / decantation:- The pasteurized curd is then cooled through a tubular to 35-45°C and fed to 2nd decanter. Cooling temperature depends upon the quality of curd after decantation. The curd is separated through the decanter and conveyed to dryer. The wash water is diverted towards wash tank 1.
Step 10
Casein Drying:- The curd is directly fed into the casein dryer where it driqd with hot air and cooled to ambient temp.

Step 11
Sifting / milling / Packing :- The cooled product is then transferred to sifter where finer and coarser particles arc separated. The desired particles are stored in the finished product silos and coarser particles are diverted for milling. The milled product comes back to the sifter and the process goes on. The sifted product is packed in suitable bags.

Claim
1. A new process of making Rennet casein from a mixture of both cow milk and buffalo milk or comprising
i) Reconstitution of one or more milk powders such as whole
milk powder, skimmed powder, milk protein concentrate
powder or other powders made from milk, singularly or in
combination ii) skimming / standarising process which involves removing the
variability in the fat and protein composition of the starting
milk, iii) coagulating the milk by coagulating enzyme from
animal/microbial source wherein the enzyme is diluted before
adding into the milk, iv) hydrolysis is done by adding enzyme solution in the skim milk
@ 100-500gm/ 10000 litres of milk, the contents are mixed
thoroughly and allowed to settle for sufficient period for
complete hydrolysis,
v) passing the hydrolyzed milk through a Plate Meat Exchanger
or Tubular Heat Exchanger wherein the temperature is raised
to 22-35°C followed by pH adjustment, vi) passing the acidulated mass through reaction tube which is a
holding coil for proper mixing wherein the acidulated milk is
heated upto a temperature 55°C, by using- direct or indirect
heating to coagulate the protein and form coagulated curd
particles, vii) Passing the heated mass through First Decanter wherein curd
and whey is separated and curd falls into the wash tank
under decanter and whey is pumped out.

viii) Washing of curd to remove minerals and lactose wherein wash water is taken from 2nd decanter.
ix) Pasteurizing the curd where fresh hot water is used to
maintain the required temp and held in tanks for sufficient
period for proper pasteurization. The pH of the fresh/wash
water maybe adjusted if required. K) Cooling the pasteurized curd through a tubular cooler to 35-
45°C and fed to 2nd decanter wherein the curd is separated
and conveyed to casein dryer. K The curd is disintegrated into small particles and dried
through hot air and cooled to ambient temp. (ii) The dried and cooled product is sifted and milled to get
desired product. The product is finally packed in suitable
bags.
2. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein the raw materials are whole fat milk ; whole milk retentate/concentrate; semi skimmed milk ; skimmed milk; skimmed retentate/concentrate; or whole milk powder, skimmed milk powder, milk protein concentrate powder, or other powder made from milk, reconstituted or dry, singularly or in combination.
3. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein the starting milk has a fat content of 0.05% or as low as possible.
4. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein pasteurization or some heat treatment is required to get the bacterial quality under limit.

5. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein optionally the starting milk may be preacidified using any food approved acidulent. to a pH of 5.5.
$. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein enzyme is added at lower temp followed by storage for sufficient period depending upon the quality and temperature of milk to get complete hydrolysis.
7. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein the heating of acidulated milk, the final temperature is determined by the properties required in the fine curd.
8. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein the adjustment in pH of wash water (if required) is done to control calcium content in the end product.
9. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein mineral adjustment, particularly calcium adjustment is a critical step in the Rennet casein making process as it affects its functionality and compositional characteristics.
10. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein pH of the acidulent, the pH target of the acidulated enzyme treated mixture, the cooking temperature and pH of the wash water are the steps which control calcium solubilization.

11. A new process of making Rennet casein from a mixture of both cow and buffalo milk as claimed in claim 1, wherein pasteurized curd is cooled and conveyed to dryer for drying followed by sifting, milling and packing.