Potassium caseinate solution and low fat milk addition calculator

Purpose

Use this calculator to calculate the volume of 1%w/v Potassium Caseinate solution and or volume of low fat milk to add

Background

Casein is the principal protein in milk. It is used mainly for fining white wine and Sherries to reduce the level of phenolic compounds associated with bitterness and browning. It is softer than gelatine or isinglass but has limited clarifying action. Several types of casein fining agents are available including casein, potassium caseinate, mixtures of potassium caseinate with bentonite/silica and skim milk. The most commonly used casein fining agent is potassium caseinate. To prepare a 1% w/v solution of potassium caseinate disolve 1 gm of potassium caseinate in 100mL of distilled water with stirring. Warm the solution without exceeding 40C and stir for several hours to completly mix the powder into solution. Use within a day or two of the preparation.

REFERENCES:

• Techniques for chemical analysis and quality monitoring during winemaking (2000)- Patrick Iland, Andrew Ewart, John Sitters, Andrew Markides and Nick Bruer;