_________________________________________________________________________________________________K.V.

NO-2

Chemistry Investigatory Report on Study of Quantity

of Casein Present in Various Samples of Milk

Submitted to :
Mr. Mahesh Singh (PGT Chemistry)
K.V. No-II,Maharajapura

Submitted by:
Student of Class XII-A
Lakhvinder Singh
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________________________________________________________________________________________________K.V. NO-2

(a) Introduction

(b) Requirements

(c) Procedure

(d) Observation

(e) Result and discussion

(f) Bibliography

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This is certified that the chemistry project report entitled

A project on the study of quantity of casein in

different samples of milk"
"

Submitted for partial fulfillment of XII Sc. Practical examination

in the subject of Chemistry embodies a record of original study
carried out by student under my Supervision.
This project in my opinion is completed and is suitable for
presentation.

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Milk is a white liquid secreted by the mammary glands of female

cows, buffaloes etc. It is a food of exceptional inters probability.
Milk is the most nutritious food found in nature. That is why it is
widely consumed both in its natural forms and as diary product
like butter, cheese etc.
Milk contains Vitamins, Proteins, Carbohydrates and the major
milk protein casein are found only in milk and nowhere else in
nature. The Composition of casein in milk is not constant. It
depends upon the Sources of Milk.

The Protein, Casein, Existent, Milk as the calcium salt, calcium

casein etc. The salt has a complex structure and form micelles.
These micelles have negative charges on the outer surface.

(1)250-ml. beaker

(2)filtrations flask

(3)measuring cylinder

(3)glass rod

(4)spatula

(5)china dish

(6)dropper

(7)weight bore

(8)different samples of milk

(9)10% acetic acid

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1. Measure 20-ml, of a milk sample with the help of measuring

cylinder and transfer into a clean 250ml. beaker.
2. Make the volume of milk to about 35ml, by adding water and
warm the mixture to about 40 c.
3. Add to the warm mixture drowse and with constant stirring 10%
acetic acid unit the precipitation is completed.
4. Stir the mixture for another 10 minutes or till the precipitated
casein forms a large amorphous mass.
5. Filter the casein precipitate.
6. Wash thoroughly with water, dry foils between folds of filter paper
and then in air for 1-2 days weight the dry solid so obtained.
7.

Similarly, determine the amount of casein in other samples of

milk.

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Volume of Milk Taken in each case = 20ml.

Weight of
casein
SARAS
0.60
PANCHAMRAT 0.65
AMUL
0.85
RATH
0.75

Sample No. Quality of Milk

1.
2
3.
4.

percentage of
casein
3.00%
3.25%
4.20%
3.70

Therefore if an acid is added to milk the negative charge are

neutralized and the neutral protein precipitated out.
Ca+2 (casemated) +2 CH3 COOH (aq)
(CH3 COO)2 Ca

Casein +

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Different samples of milk contain different percent of casein and

the casein contents in maul brand are appreciable. At present
amul is the best brand of milk available in the market.