INTRODUCTION: Milk is a complete diet as it contains in it proteins,

carbohydrates,fats,minerals,vitamins and water. Average composition of

milk from different source is given below.
Source of
milk

Water
(%)

Minerals
(%)

Protiens
(%)

Fats
(%)

Cow
Goat
Sheep

87.1
87.0
82.6

0.7
0.7
0.9

3.4
8.3
5.5

3.9
4.2
6.5

Carbohydrate
s
(%)
4.9
4.8
4.5

Casein is the major proteins constituent present in the milk and in a

mixed phosphor-proteins.Caesin has isoelectric pH of about 4.7 and can
be easily separated around this ph. It readily dissolves in dilute acids and
alkanes.Caesin is present in milk as casein ate in the form of micelles.
These micelles have ve charge and on adding acid to milk, the ve charge
are neutralized.
Ca2+ -------Caesinate + 2CH3COOH(Aq)---------- Casein(Aq) + (CH3COO)2
Ca(Aq)

Aim:
The aim of this project is to determine the amount of casein present in
different samples of milk.
To study the quantity of casein present in different samples of milk.

Requirements: Beakers, filter paper, glass rod, weight box, test tubes,
burner, different samples of milk, saturated ammonium sulphate, 1%
acetic acid solution.

Procedure:
1)