ACKNOWLEDGMENT

I would like to express my immense gratitude to my Chemistry

teachers Mr. Arun Kumar Dasgupta ,Mrs. Sumita Sen, Mrs.
Monami Chatterjee and Mr. Milan Sarkar, for their immense
help and guidance provided by them for the comply of the
investigatory project.
I would also like to thank my parents, my brother who help
me to procure the necessary resources for the completion of
this project. I thank our school management for providing the
facilities and opportunity to do this project.
Lastly, I would like to express my gratitude to my classmates
who have rendered and done this project along with me. Their
support made this project fruitful.
 CERTIFICATE

This is to certify that Samrat Bandyopadhyay, student of

class XII-S2 of Bhavan's Gangabaux Kanoria Vidyamandir has
successfully completed research in project given below
under the heading 'Study of amount of casein in different
milk samples' during the academic session 2019-2020
under the guidance of Mr. Arun Kumar Dasgupta conducted
by AISSCE, New Delhi.

Teacher’s Signature:

External Examiner’s Signature:

 THEORY-
MILK
Milk is a nutrient rich, white liquid food produced my the
mammary glands of mammals. It is the primary source of
nutrition for infant mammals (including humans who are
breast fed) before they are able to digest other types of
food. Early lactation milk contains colostrum, which carries
the mother’s antibodies to it's young and can reduce the
risk of many diseases. It contains many other nutrients
including protein and lactase. Interspecies consumption of
milk is not uncommon, particularly among humans, many of
whom consume the milk of other mammals.
As an agricultural product, milk, also called dairy milk, is
extracted from farm animals during or soon after pregnancy.
Dairy farms produced about 730 millions tonnes of milk in
2011, from 260 million dairy cows. India is the world’s
largest producer of milk, and is the 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 largest demand supply gap could lead to
India being a net importer of dairy products in the future.
The United States, India, China and Brazil are the world's
largest exporter of Milk and milk products. China and Russia
were the world's largest importer of milk and milk products
until 2016 when both countries became self-sufficient
contributing to a worldwide glut of milk throughout the
world, more than 6 billion people consume milk and milk
products. Over 760 million people live in dairy farming
households.
Milk as a whole contains water, minerals (Ca, K, Na and trace
metals), vitamins (A, D, K), carbohydrates, proteins and fats.
The proportion of these varies from source to source
average composition of milk from different sources is given
below.
 CASEIN
Casein (from Latin caseus “cheese”) is a family of
related phosphoproteins. These proteins are
commonly found in mammalian milk, comprising
c. 80% of the proteins in cow’s milk and
between 20% and 45% of the proteins in human
milk. The j Casein saying has a wide variety of
users, from being a major component of cheese
to use as a food additive. The most common
form of casein is sodium caseinate.
As a food source, casein supplies amino acids
carbohydrates and two essential elements
calcium and phosphorus.
Casein contains high number of proline produces
which do not interact. There are also known
disulphide bridges. As a result it has a relatively
little tertiary structure. It is relative the
hydrophobic, making it a poor so poorly soluble
in water. It is found in milk as a suspension of
particles called casein micelles which show only
limited resemblances surfactant type micelles in a
sense that the hydrophilic parts decide at the
surface and they are spherical. However, in sharp
contrast to surfactant micelles, interior part of a
casein micelle is highly hydrated. The vacations in
the micelle are held together by calcium ions and
hydrophobic interactions. Any of the several
molecular models could account for the special
confirmation of casein in the micelles. One of
them proposes the missing nucleus is formed by
several submicelles, the periphery consisting of
microvellosities of k-casein. Another model
suggest the nuclear is formed by casein-
interlinked fibrils. Finally the most recent model
proposes a double link among casein for gelling
to take place. All three models consider micelles
a colloidal particles formed by casein aggregate
laptop in soluble k-casein molecules.
The isoelectric point of casein is 4.6. Since milk
pH is 6.6, casein has a negative charge in milk.
The purified protein is water soluble while it is
also in soluble in neutral salt solutions, it is
readily dispersible in dilute alkalis and in salt
solution such as aqueous sodium oxalate and
sodium acetate.
The enzyme trypsin can hydrolyse a phosphate -
containing peptone. It is used to form a type of
organic adhesive.
Ca²+-Caseinate+2CH3COOH(aq.)-→ Casein(s)+ (CH3COOH)2Ca
Structure of Casein
Objective:-

To study the quantity of casein present in

different samples of milk.

Apparatus and chemicals

required:-

Conical flasks
Beakers
Funnel
Filter paper
Calcium Lactate Powder
Different samples of milk
Strainer
Dry cotton cloth
Observations:-

Volume of each milk sample is 200 ml

S.No Type of Volume Casein Percentage
milk of present of casein
milk(ml) (g) present/ml
1. Buffalo 200 48.26 24.13%
milk
2. Full 200 34.63 17.315%
cream
milk
3. Cow 200 38.67 18.315%
milk
4. Single 200 29.75 14.875%
toned
milk
5. Double 200 28.28 14.14%
Toned
milk
Result:-

The Casein content is highest Buffalo’s milk

Precautions:-

• Handle apparatus and chemicals carefully.

• At calcium lactate solution very slowly.
• Stir milk while adding chemicals.
• Do not disturb milk after adding calcium
lactate solution and wait for sometime for fat
and Casein to precipitate out.
• Take the amount readings carefully with
digital weighing machine only.
Bibliography
• www.arihantbooks.com
• www.wikipedia.org
• www.slideshare.net
• www.scribd.com
• www.sciencejournals.com
 APPLICATIONS

In addition to being consumed in milk casein is

used to manufacture adhesives, binders,
protective coatings, plastics, fabrics, food
additives and many other products. It is
commonly used by bodybuilders as a slow
digestive source of amino acids as opposed to
the fast digesting whey proteins , and also as an
extremely high source of glutamine. Another
reason it is used in bodybuilding is because of its
anti- catabolic effect meaning that case in
consumption in which protein breakdown in
body. Casein is frequently found in otherwise non
dairy cheese substitute to improve consistency
especially when melted.
 CHEMISTRY PROJECT
Project Name: Casein content in Milk

Name -Samrat Bandyopadhyay

Class -XII S2
AISSCE Roll No.-
School- Bhavan's Gangabaux Kanoria Vidyamandir
 INDEX
1. Certificate
2. Acknowledgment
3. Objective
4. Theory- a. Milk
b. Casein
5. Application
6. Objective
7. Apparatus and Chemicals Required
8. Procedure
9. Observations
10. Result
11. Precautions
12. Bibliography