Morteza Ebrahimnejad - Department of chemistry , Facualty of Sience . University Technical Mazanderan , Sari

Casein is a protein that exists in large amounts in milk. Protein and peptides are made by a sequence of various amino acids, the most important of which are Glycine, Cysteine and Threonine.In the present research, initially the cream, which is an important nutrient, is separated from the milk. Then the remaining milk is warmed to 40°C and the protein content is coagulated by acidifying the milk. The coagulated protein is extracted from the aqueous part of the milk, washed to remove the acid and salt and then dried.The collected Casein is fully mixed and dissolved in Sodium Hydroxide solution. After passing through special filters, it is entered into the Spinneret fiber making machine. The next stage is the coagulation bath containing Sulphuric acid, Formaldehyde, and Glucose. At the end the spinning operation and Casein fibers production is performed.

Fibers, Protein, Polymer, Milk, Casein