One of the ways to modify selected parameters of lime mortars is the use of biopolymers of animal origin, such as bone glue, skin glue, bovine blood, eggs, and casein. These are protein-based biopolymers. Casein is an example of an organic polymer produced from cow's milk. The aim of the work was to investigate the possibilities of improving selected properties of mortars based on hydrated lime and metakaolin. The mixture was modified with powdered technical casein in amounts of 0.5%, 1.5%, 1%, 1.5%, and 2% as a partial mass replacement for the binding mixture. Additionally, the influence of increasing the amount of water on the properties of the mortar with a casein admixture of 2% was checked. This study examined consistency, shrinkage, water absorption, capillary action, porosity, flexural, compressive strength, and Young's modulus. The admixture of casein influenced the properties of the mortar, but not in all cases, and it was possible to determine a clear trend related to the variable amount of casein. Strength properties deteriorated as the amount of casein increased. When air bubbles were introduced into the mortar after the casein was dissolved, the porosity increased as the amount of admixture increased. The moisture properties improved; namely, casein led to a reduction in water absorption and water absorption caused by capillary action. No relationship was observed between the amount of casein and the drying shrinkage. Increasing the amount of water in the mixture led to the expected effects, i.e., an increase in porosity, shrinkage, and water absorption, and a decrease in mechanical strength.
Keywords: casein; consistency; lime; mechanical parameters; metakaolin; mortar; shrinkage; water absorptivity.