Dear Sir. Concerning your issue about the extraction of the active ingredients from a curd extract(milk product). Curd Powder is obtained by curdling (coagulating) milk with rennet or edible acidic substances such as lemon juice or vinegar, and then draining the liquid portion. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 80% of the proteins are casein's. The product may be used in applications such as cottage cheese, and quark. The word "curd" is widely used to refer to what is known as "yogurt", but it appears to be a misnomer in the opinion of many. It's usages are soups, sauces, dry mixes and seasonings.Proteins, unique inilk components belonging to genetic patrimony of the various species, are essential nutrients in hum an diet, especia11y for newborn. They already represent 20 to 30 % of total dietary proteins in the industrialized world (Hambraeus, 1982) that means how big are, in these countries, convention al uses of milk and its derivatives. It can be predicted that this usual type of milk consumption will be slightly growing in the future (1 to 2 % per year according to the country) because of the differenee existing in priee evolution of animal proteins : milk proteins are 2 to 3 times cheaper than egg or meat proteins, they have a better nutrition al value and they' are proposed to the consumer in infinite variety of appearanees as cheeses. It is obvious that this priee differenee is seriously taken in consideration by consumers in this actual world economical crisis. Consequently, consumption of conventional dairy products will be increasing not only in the major dairy countries but also in other numerous countries where goveI think the following below links may help you in your analysis:

https://hal.archives-ouvertes.fr/hal-00929030/document

http://old.fssai.gov.in/Portals/0/Pdf/Draft_Manuals/MILK_AND_MILK_PRODUCTS.pdf

http://www.fao.org/Wairdocs/X5434E/x5434e0d.htm

https://www.ulprospector.com/en/asia/Food/Detail/15409/365289/Curd-Powder

Thanks

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HPLC is the right way to go- collect all fractions and stain for peptides (Ninhydrin) and those for phenolic acids, sugars for all the fractions.

Start with kilo's of curd to end up with the pure compound.

TLC will never lead you there! (and neither the answer above from Sir!) : (

Thanks,

Hi, in addition of two answers above, if you want to use TLC, I think it will be nice if you can search in the Camag TLC data base. After you have good separation, you can apply TLC preparative for isolating the target compound.

http://www.camag.com/en/tlc_hptlc/customer_magazine_cbs/ccbs_database.cfm?method=query

This link of article may be helpful

Article Seaweed Extracts as Potential Functional Ingredients in Yogurt

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