STUDY OF QUANTITY OF CAESIN PRESENT IN

DIFFERENT SAMPLES OF MILK

A FILE REPORT SUBMITTED TO

INTERNAL

EXAMINER

CHEMISTRY DEPARTMENT ADITYA BIRLA PUBLIC SCHOOL KOVAYA,

GUJARAT

CERTIFICATE

This is to certify that this dissertation titled “STUDY OF QUANTITY OF CAESIN

PRESENT IN DIFFERENT SAMPLES OF MILK” submitted by

BHARAT JAIN to Chemistry department of THE ADITYA BIRLA PUBLIC

SCHOOL, KOVAYA, was

carried under guidance and supervision during the academic year 2009-2010.

Principal Mr..

B.D.Kotwani Aditya Birla public School (Head of chemistry dept.)

ACKNOWLEDGEMENT
I wish to express my deep gratitude and sincere thanks to the Principal, Raji
Jayaprasad, Aditya Birla public school, Kovaya for her encouragement and for all
the facilities that she provided for this project work. I sincerely appreciate this
magnanimity by taking me into her fold for which I shall remain indebted to her. I
extend my hearty thanks to Mr. B.D.Kotwani, chemistry teacher, who guided me to
the successful completion of this project. I take this opportunity to express my deep
sense of gratitude for his invaluable guidance, constant encouragement, constructive
comments, sympathetic attitude and immense motivation, which has sustained my
efforts at all stages of this project work.
I can’t forget to offer my sincere thanks to Mr. Pankaj Bajpayee & also to my
classmates who helped me to carry out this project work successfully & for their
valuable advice & support, which I received from them time to time.

BHARAT JAIN

B……………………………………………………………………………….. AS
DEDICATION

I DEDICATE THIS PROJECT WORK TO THE LOTUS FEET OF

MY FATHER

Mr. SATISH JAIN

&

MY MOTHER Mrs. MADHU JAIN

DECLARATION

I do hereby declare that this project work has been originally carried under

the guidance and supervision of Mr.

B.D.KOTWANI, head of chemistry

department, Aditya Birla Public

School, kovaya.

BHARAT JAIN

INDEX
 1. 1. Introduction………………… 1
2. 2. Aim……………………………………… 3
3. 3. Requirements……………………. 4
4. 4. Theory……………………………….. 5
5. 5. Procedure………………………….. 7
6. 6. Observations…………………. 8
7. 7. Conclusions …………………….. 9
8. 8. References …………………….. 15

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 Water Mineral Protei Fats Carbohydra

of milk (%) s (%) ns(%) (%) tes (%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5

Caesin 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+-Caesinate +

2CH3COOH(aq)^Caesin+(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 is 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

Urn-

1. A clean dry beaker has been taken, followed by putting 20 ml of cow’s milk into it
and adding 20 ml of saturated ammonium sulphate solution slowly and with
stirring. Fat along with Caesin was precipitate out.

2. The solution was filtered and transferred the precipitates in another beaker.
Added about 30 ml of water to the precipitate. Only Caesin dissolves in water
forming milky solution leaving fat undissolved.

3. The milky solution was heated to about 40oC and add 1% acetic acid solution
drop-wise, when casein got precipitated.

1. 4. Filtered the precipitate, washed with water and the precipitate

was allowed to dry.
2. 5. Weighed the dry solid mass in a previously weighed watch glass.
3. 6. The experiment was repeated with other samples of milk.

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OBSERVATIONS

CONCLUSION

Different samples of milk contain different percentage of Caesin.

REFERENCES

>Comprehensive Practical Chemistry; Laxmi Publications.

WEBSITES:
Casein is a protein that is found in milk, and can be extracted for use in a number of
different applications. Along with use in a number of nutritional products, casein can also
be utilized as an ingredient in a number of items, including resin products. The process
for extracting casein from milk will vary somewhat, depending on the reason for the
extraction. However, there are several elements to the extraction process that apply in just
about every case.

Extracting milk casein always begins with the refining process for whole milk. Just as
whole milk goes through a process to separate the cream, the casein will also be separated
by the use of filtering agents and various churning methods that allow the fat to rise to the
top. Once the milk has been separated, the salt caseinate and calcium caseinate enzymes
are retained in the skimmed milk. Removing the fat before attempting to extract the
casein from the milk product greatly simplifies the process.

In order to remove the casein from the skimmed milk, the product goes through a process
known as precipitation. Essentially, the skimmed milk is heated under strictly controlled
conditions. As the heating takes place, the casein content begins to shrink and expel
moisture. The result of this action is known as whey. At the same time, this process
creates milk curd that is clumped with the whey.

The next step in extracting the casein involves separating the whey from the curd. After
the separation, the curd is subjected to pressure to further remove the water content.
When the moisture content is reduced to an acceptable level, the curd is dried using a hot
air system. Alternating heating and cooling then takes place until the substance is a
combination of various size particles. These particles or grains contain the extracted milk
protein known as casein.
The composition of milk differs widely among species. Factors such as the type of
protein; the proportion of protein, fat, and sugar; the levels of various vitamins and
minerals; and the size of the butterfat globules, and the strength of the curd are among
those than may vary.[32] For example:

• Human milk contains, on average, 1.1% protein, 4.2% fat, 7.0% lactose (a sugar),
and supplies 72 kcal of energy per 100 grams.
• Cow milk contains, on average, 3.4% protein, 3.6% fat, and 4.6% lactose, 0.7%
minerals [33] and supplies 66 kcal of energy per 100 grams. See also Nutritional
value further on.

Donkey and horse milk have the lowest fat content, while the milk of seals and whales
may contain more than 50% fat.[34][35] High fat content is not unique to aquatic mammals.
Guinea pig milk has an average fat content of 46%.[36]

Milk composition analysis, per 100 grams [37]

Water
Constituents unit Cow Goat Sheep
buffalo
Water g 87.8 88.9 83.0 81.1
Protein g 3.2 3.1 5.4 4.5
Fat g 3.9 3.5 6.0 8.0
Carbohydrate g 4.8 4.4 5.1 4.9
Energy kcal 66 60 95 110
Energy kJ 275 253 396 463
Sugars (lactose) g 4.8 4.4 5.1 4.9
Cholesterol mg 14 10 11 8
Calcium IU 120 100 170 195
Saturated fatty acids g 2.4 2.3 3.8 4.2
Monounsaturated fatty acids g 1.1 0.8 1.5 1.7
Polyunsaturated fatty acids g 0.1 0.1 0.3 0.2

Cow's milk

These compositions vary by breed, animal, and point in the lactation period.

Milk fat percentages

Cow breed Approximate percentage
Jersey 5.2
Zebu 4.7
Brown Swiss 4.0
Holstein-Friesian 3.6

The protein range for these four breeds is 3.3% to 3.9%, while the lactose range is 4.7%
to 4.9%.[38]

Milk fat percentages may be manipulated by dairy farmers' stock diet formulation
strategies. Mastitis infection can cause fat levels to decline.[39]