 Name:- Raj N.

Powar
 Std:- XII Science
 Index
 Acknowledgement
 Milk
 Casein
 Objective
 Material Required
 Procedure
 Observation
 Result
 Precautions
 Bibliography
 Acknowledgement
I have taken effort in this project, however it would not have
been possible without the support and help of many individuals.
Myself Raj Powar studying in standard XII - Science would like to
express my special thanks of gratitude to all who help me for
project.
I am highly inheleted to our principal madam Mrs. Roshni
Gajera and my teacher Mrs. Dharmistha Mistry for their
guidance and constant supervision as well as providing
necessary information regarding this project. I would also like to
thank my lab assistant Miss Krutika Patel for her support in
completing the project.
Secondly I would like to thank my parents for their kind
co-operation and encouragement . My thanks and appreciation
to my friends in developing my project
 Aim:-
To study the quantity of casein present in different
samples of milk.
 Theory:-
 Milk:-
Milk is a nutrient-rich,white liquid food produced
by the mammary glands of mammals.It is the
primary source of nutritions for infant mammals
before they are able to digest other types of
food.Early lactation milk,containscolostrum,which
carries the mother’s antibodies to its young and
can reduce the risk of many diseases it contain
many other nutrient like protein.
Interspecies consumption of milk is not uncommon
paticularly among humans,many of whom
consume the milk of other mammals.As
agriculture products milk also called dairymilk, is
extracted from farm animals.
India is world’s largest producer of milk and is the
leading exporter of milk,and is leading exporter of
skimmed milk powder yet it exports few other milk
products.The ever increasing rise in domestic
demand for dairy products and a large demand -
supply gap could lead to India being a net import
of diary products in the future.The United
State,India,China and Brazil are the worlds largest
exporters of milk and milk products.China and
Russia were the world’s largest importers of milk
until 2016.

Throughout the world,more than six billion people

consume milk and milk products.Over 750 million
people live in dairy farming household.Milk as a
whole contains water,protein and fats.
 Average composition of milk from different sources
is:-

Sources of Water (%) Mineral Protein Fate Carbohydrate

milk (%) (%) (%) (%)

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
 Casein:-
Casein is a family of related
phosphoprotein.These protein are commonly
found in mammalian milk,comprising 80% of the
protein in cow’s milk and between 20% and 45% of
the protein in human milk.The Casein has a wide
variety of uses from being a major component of
cheese to use as a food addictive.The most
common form of casein is sodium caseinate.

As a food source,casein supplies amino

acids,carbohydrate and two essential
elements,calcium and phosphorus. Casein contains
a high number ofproline residue which do not
interact. As a result, it has relatively little tertiary
structure.
It is relatively hydrophobic,making it poorly soluble in
water.It is found in milk as a suspension of particles
called casein micelles.In sharp to surfactant
miscelles,the interior of casein micelle is highly
hydrated.Any of several molecular models could account
for the special conformation of casein in the
micelles.Finally the most recent models proposes a
double link among the casein for gelling to take place.

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
netural salt solution,it is readily dispersible in dilute
alkalis and in salt solutions such as aq. Sodium oxalate
and sodium acetateThe enzyme trypsin can hydrolyze a
phosphate containing peptone.It is used to form a type
of organic adhesive.

Ca2+-Caesinate +
2CH3COOH(aq)--->Caesin(s)+(CH3COO)2Ca
Structure of Casein:-
 Material Required:-
 Beakers
 Filter paper
 Weight box
 Buchner funnel
 1% acetic acid solution
 Saturated ammonium sulphate solution
 Different samples of milk
 Water pump
 Test tubes
 Procedure:-
i. In a beaker take 20mL milk; add 20mL saturated
ammonium sulphate solution to it slowly with
stirring.Fat along with casein will precipitate
out.
ii. Filter the solution and transfer the ppt. in
another beaker.Add about 25-30mL of water to
the ppt.Only casein dissolves in water forming
milky solution leaving fat undissolved.
iii.Heat the milky solution to 40*C and add 1%
acetic acid solution dropwise.Casein will get
precipitated.

iv.Filter the ppt. and dry it.

v. Weight the dry solid ppt. in an already weighed
watch glass.

vi.Repeat the same procedure with other samples

of milk and record the observations.
 Observation:-

Name of milk Weight of Percentage of

casein casein

Cow’s

Buffalo’s

Goat’s
 Result:-
According to our analysis of various samples
of milk,we conclude that:
Cow milk contains ___% casein
Goat milk contains ___% casein
Buffalo milk contains ___% casein
According to above result,we conclude that
_________ milk is beneficial for human beings
 Precautions:-

 During filtration,press the casein formed.

 Use only the required amount of acid for
complete precipitation.
 Use only fresh milk
 Use same amount of each samples for the
experiment..
 Bibliography:-
 http://arihantbooks.com/laboratory-manua
l-chemistry-class-xii
 http://en.wikipedia.org/wiki/Casein
 http://www.slideshare.net/dineshpol/amou
nt-of-casein-in-milk