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Study of Amount of Casein in Different Samples of Milk PDF
Study of Amount of Casein in Different Samples of Milk PDF
PRATYUSH SHARMA
XII – ‘C’ ROLL NO. - 35
2014-2015
ACKNOWLEGEMENT
- PRATYUSH SHARMA
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Certificate
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STUDY OF AMOUNT OF CASEIN IN
DIFFERENT SAMPLES OF MILK
Roll no. – 35
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AIM –
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THEORY-
Ca2+-Caesinate +2CH3COOH(aq)-Caesein+(CHCOO)2Ca
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bacteria convert lactose of milk into lactic acid which is
sour in taste. In acidic conditions casein of milk separate
out as precipitate. When the acidity in milk is sufficient
and temperature is around 36 degree, it forms curd.
PROCEDURE-
3. Heat the milky solution to about 40 degree and add 1% acetic acid
solution drop-wise, when casein get precipitated.
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OBSERVATIONS -
RESULT –
Amount of Casein in different samples of
milk has been studied systematically.
PRECAUTIONS –
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