On

Topic :- To study the quantity of casein present

in different samples of milk.

Done By
Name : Abhishek . K
Class - XII B
Roll No :
School : Army Public School ASC C & C, Bangalore - 07
 ACKNOWLEDGEMENT
I would like to immense my gratitude to my
Chemistry teacher Mrs. Vandana Kakkar, for
the help and guidance she provided for
completing this project.
I also thank my parents who gave their ideas
and inputs in making this project.
I also thank our school management for
providing us facilities and the opportunity to
do this project.
Lastly I want to thank my friends who have
rendered and done this project along with me.
Their support made this project more fruitful.

- Abhishek . K
Aim :- To study the quantity of casein present in
different samples of milk.

INTRODUCTION :-
Milk is a complete diet as it contains in it proteins,
carbohydrates , fats , minerals , vitamins and water.

Casein : Is the major protein constituent present in

the milk and is a mixed phospho-protein. Casein has
isoelectic pH of about 4.7 and can be easily separated
around this 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.
Following is the average composition of milk from
different sources :-
 Composition of casein
Casein contains a high number of proline residues, which do not interact.
There are also no disulfide bridges. As a result, it has relatively
little tertiary structure. It is relatively hydrophobic, making it poorly
soluble in water. interior of a casein micelle is highly hydrated. The
caseins in the micelles are held together by calcium ions and
hydrophobic interactions. One of them proposes the micellar nucleus is
formed by several submicelles, the periphery consisting of
microvellosities of -casein.Another model suggests the nucleus is
formed by casein-interlinked fibrils. Finally, the most recent
model proposes a double link among the caseins for gelling to take
place. All three models consider micelles as colloidal particles formed by
casein aggregates wrapped up in soluble -casein molecules
The isoelectric point of casein is 4.6. Since milk's pH is 6.6, casein has a
negative charge in milk. The purified protein is water-insoluble. While it is
also insoluble in neutral salt solutions, it is readily dispersible in
dilute alkalis and in salt solutions such as aqueous sodium
oxalate and sodium acetate.
The enzyme trypsin can hydrolyze a phosphate containing peptone. It is
used to form a type of organic adhesive.
Uses : 1) Casein paint :- is a fast-drying, water-soluble medium used
by artists.
2) Glue:- Casein-based glues, formulated from casein, water, hydrated
lime and sodium hydroxide were popular for woodworking, including for
aircraft, as late as the de Havilland Albatross airliner.
3) Cheesemaking :- Cheese consists of proteins and fat from milk,
usually the milk of cows, buffalo, goats, or sheep. It is produced
by coagulation of casein.
4) Medical and dental uses :Casein-derived compounds are used
in tooth remineralization products to stabilize amorphous calcium
phosphate (ACP) and release the ACP onto tooth surfaces, where it can
facilitate remineralization.
 REQUIREMENTS
Beakers (250 ml), filter paper, glass rod, weight box, filteration flask,
Buchner funnel, test tubes, porcelain dish, Bunsen burner, different
samples of milk, 1 % Acetic acid (CH3COOH) solution, saturated
Ammonium sulphate ((NH4)2SO4) solution.

PROCEDURE
1) Take a clean dry beaker, put 20 ml of cows milk and add 20 ml pf
saturated ammonium sulphate solution slowly and with stirring. Fat
along with casein will precipitate out.

2) Filter the solution and transfer the precipitates in another beaker.

Add about 30 ml of water to the precipitates. Only casein dissolve in
water forming milky solution leaving fat undissolved.

3) Heat the milky solution to about 40C and add 1% Acetic acid
solution drop wise when casein gets precipitated.

4) Filter the precipitate, wash with water, and let them dry.

5) Weight the dry solid mass in a previously weighted watchglass.

6) Repeat the experiment with other samples of milk.

 OBSERVATIONS
Volume of milk taken in each sample = 20 ml

Sample of milk Weight of milk % of casein

Cow milk 0.62 ml 3.1 %
Buffalo milk 0.66 ml 3.3 %
Goat milk 0.56 ml 2.8 %

Result : Different samples of milk contain

different percentage of milk.

PRECAUTIONS :
1) Handle apparatus and chemicals carefully.
2) Add ammonium sulphate solution very slowly.
3) Stir milk while adding chemicals.
4) Do not disturb milk after adding ammonium sulphate solution
and wait for some time for fat and casein to precipitate out.
5) Take the amount readings carefully with digital weighing machine
only .
 REFERENCES
1) Comprehensive Practical Chemistry Class XII
2) https://en.wikipedia.org/wiki/Casein
3) www.encyclopedia.com
 INDEX
S.No Title Page No.
1 Acknowledgement 01

2 Aim and Introduction 02

3 Composition of casein 03
4 Requirements and
Procedure 04
5 Observation and
Results 05
6 References 06