LABORATORY CERTIFICATE

This is to certify that ADARSH.D.P has satisfactorily completed

the course of BIOLOGY INVESIGATORY PROJECT
prescribed by the CBSE under the AISSCE course in the
laboratory of the school in the year of 2011-2012.

Date

Signature of
the teacher

ACKNOWLEDGEMENT

I would like to sincerely and profusely thank

Sumathy maam for the valuable guidance,
advice and for giving useful suggestions and
relevant ideas that facilitate an easy and early
completion of the project.

INDEX

CONTENTS

AIM
INTRODUCTION
THEORY
MATERIALS REQUIRED
EXPERIMENTAL PROCEDURE
OBSERVATION
CONCLUSION
BIBLOGRAPHY

AIM
To study the coaguable and non-coaguable milk proteins

INTRODUCTION
Milk is considered an idea food as it contains most of the constituents of our diet. It is a rich
source of proteins and fats. It also contains calcium and phosphorous in sufficient quantity.
Therefore , milk is considered to be an important diet for the growing children, and pregnant and
lacing women. The milk of buffalo, cow and goat are commonly used for human consumption.
Milk is slightly heavier than water (specific gravity = 1.035) and has a slightly acidic pH (pH =
6.7).

THE VARIOUS CONSTITUENTS OF MILK AND THEIR

%

1
2
3
4
5
6

COMPONENTS
Water
Butter fat
Casein (a protein)
Albumin and globulin (other proteins)
Lactose (milk sugar )
Ash (minerals)

THEORY

PERCENTAGE
87.3
3.8
2.5
0.7
5.0
0.7

Casein is the principal type of protein present in the milk. It represent about 80% protein
nitrogen of the milk. B-lactoglobulins and a-lactalbumin are the other proteins of the milk. Some
antibodies called immunoglobulins present in milk are also proteins.
Casein can be coagulated by acid, rennet and heating. It is a coaguable protein. The other milk
proteins i.e. b-lactoglubind and a-lactoalbumins are called non-coaguable proteins as they can be
coagulated only by heating.
The study of presence of coaguable and non-coaguable proteins in milk has been taken in this
project.
whey and casein

Casein
Casein is the name for a family of related phosphoprotein proteins (S1, S2, , ). These
proteins are commonly found in mammalian milk, making up 80% of the proteins in cow milk
and between 60% and 65% of the proteins in human milk. Casein has a wide variety of uses,
from being a major component of cheese, to use as a food additive, to a binder for safety
matches. As a food source, casein supplies amino acids; carbohydrates; and two inorganic
elements, calcium and phosphorus

Whey protein
Whey protein is a mixture of globular proteins isolated from whey, the liquid material created as
a by-product of cheese production. Some preclinical studies in rodents have suggested that whey
protein may possess anti-inflammatory or anti-cancer properties; however, human data is
lacking. The effects of whey protein on human health are of great interest and are currently being
investigated as a way of reducing disease risk, as well as a possible supplementary treatment for
several diseases. Whey protein is commonly marketed and ingested as a dietary supplement, and
various health claims have been attributed to it in the alternative medicine community. Although
whey proteins are responsible for some milk allergies, the major allergens in milk are the caseins.

Materials Required

Milk, test tubes, rennin tablets, millons reagent, beaker, burner etc.

EXPERIMENTAL PROCEDURE
1.Take about 20ml of milk in a beaker. Grind a rennin tablet and add it to the milk.
2.Warm the milk. The milk will coagulate.
3.Filter the coagulated (solidified) milk. The liquid filterate is whey.
4.Take a small amount of whey in separate test tubes and test it for the prescence of protein by
using Millons reagent.

OBSERVATION
Whey gives positive test for protein, indicating the prescence of non-coaguable proteins in whey.

CONCLUSION
Cow and buffalo milks contains both coaguable and non-coaguable proteins.

BIBLOGRAPHY
Comprehensive Laboratory Manual in Biology
Wikipedia