CHEMISTRY

INVESTIGATORY
PROJECT
STUDY OF QUANTITY
OF CASEIN PRESENT IN
DIFFERENT SAMPLES
OF MILK

PROJECT BY :
CLASS :
ROLL NO :

OM PATTNAYAK

XII
9197525

KENDRIYA VIDYALAYA, SEC-8,

R.K. PURAM

ACKNOWLEDGEME
NT
I would like to express my immense gratitude
to our chemistry teacher Mr. V.K. DWIVEDI
for the help and guidance he provided for
completing the investigatory project.
I also thank my parents who gave their ideas
and inputs in making this Project along with
the person who provided the fresh milk of
different animals.
Most of all I thank our Principal madam, for
providing us the facilities and opportunity to
do this project.
Lastly, I would like to thank all others who
have rendered their hearted Support in the
succesful completion of this project.

Certificate of
Authenticity
This is to certify that OM PATTNAYAK of class
XII has successfully completed the
investigation on the topic- study of quantity of
casein present in different samples of milk
under the guidance of MR. V.K. DWIVEDI

This Project is absolutely genuine and does not

indulge in plagiarism of any kind. The
reference taken in making this project has
been declared at the end of this project.

SIGNATURE
SIGNATURE
(Examiner)
(Subject Teacher)

INDEX
1.
2.
3.
4.

Introduction
Aim
Requirement
Theory

5.
6.
7.
8.

Procedure
Observations
Conclusions
Bibliography

INTRODUCTION
Milk is a complete diet as it contains in its Minerals,
Vitamins Proteins, Carbohydrates, Fats and Water.
Average composition of milk from different sources
is given below:
Source
of milk

Water
(%)

Miner
al

Protei
n

(%)

(%)

Fats
(%)

Carbohydr
tes
(%)

Cow

87.1

0.7

3.4

3.9

4.9

Goat

87.0

0.7

3.3

4.2

4.8

Sheep

82.6

0.9

5.5

6.5

4.5

Casein is a major protein constituent in milk & is a

mixed phosphor-protein. Casein has isoelectric pH
of about 4.7 and can be easily separated around
this isoelectric pH. It readily dissolves in dilute acids
and alkalies. Casein is present in milk as calcium
caseinate in the form of micelles. These micelles
have negative charge and on adding acid to milk
the negative charges are neutralized.
Ca2+Caseinate +2CH3COOH(aq) Casein +
(CH3COO)2Ca

AIM:To study the quantity of Casein in different

samples of milk.

REQUIREMENTS: Beakers (250 ml)

 Filter-paper
Glass rod
Weight box
Filtration flask
Buchner funnel
Test tubes
Porcelain dish
Different samples of milk
1 % acetic acid solution
Ammonium sulphate solution

THEORY
Natural milk is an opaque white fluid
secreted by the mammary glands of
Female mammal. The main
constituents of natural milk are
Protein, Carbohydrate, Mineral
Vitamins, Fats and Water and are a
complete balanced diet. Fresh milk is
sweetish in taste. However, when it is
kept for long time at a temperature
of 5 degree it become sour because
of bacteria present in air . These
bacteria convert lactose of milk into

lactic acid which is sour in taste.

In acidic condition casein of milk
starts separating out as a precipitate.
When the acidity in milk is sufficient
and temperature is around 36
degree, it forms semi-solid mass,
called curd.

PROCEDURE
I. A clean dry beaker has been
taken, followed by putting 20 ml
of cows milk into it and adding
20 ml of saturated ammonium
sulphate solution slowly and with
stirring. Fat along with Casein
was precipitated out.

II. The solution was filtered and the

precipitate was transferred to
another beaker. About 30 ml of
water was added to the
precipitate. Only Casein dissolves
in water forming milky solution
leaving the fat undissolved.
III. The milky solution was heated to
about 40oC and 1% acetic acid
solution was added drop-wise,
when casein got precipitated.
IV. The precipitate was filtered and
washed with water and the
precipitate was allowed to dry.
V. Weigh the dry solid mass in a
previously
weighed watch glass.
VI. The experiment was repeated
with other samples of milk.

OBSERVATIONS
Volume of milk taken in each case = 20 ml

Name of milk

% of casein

Cow milk

2.5-3.6

Goat milk

2.5-3.3

Sheep milk

4.3-4.6

CONCLUSION
Different samples of milk contain different
percentage of casein.

BIBLIOGRAPHY

http://www.indiainfo.org
www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com