BIOLOGY

INVESTIGATORY

PROJECT

STUDY OF COAGULATION AND

NON COAGUABLE MILK
PROTEINS

SHARANYYA G

12 ‘C’

LAB CERTIFICATE
This is certified to be the bonafide work of
Sharanyya G studying in class 12 ‘C’, Kendriya
Vidyalaya No.1 jalahalli west who has
successfully completed the investigatory
project in Biology as prescribed by the Central
Board of Central Education for AISSCE course
2018-19.

Internal External
examiner examiner
ACKNOWLEDGEMENT

I express my deep and sincere thanks to the

principal, Kendriya Vidyalaya No.1 jalahalli
west, Bangalore for his encouragement and
for all the facilities that he provided for this
project work. I sincerely thank him for giving
me this golden opportunity. I extend my heart
y thanks to Mr. Narayan Das, biology
teacher, who guided me to the successful
completion of this project. I take this
opportunity to express my deep sense
gratitude for her invaluable guidance,
constant encouragement, constructive
comments which has sustained my efforts at
all stages of this project work.
CONTENTS

1. Lab certificate
2. Acknowledgement
3. Introduction
4. Objective
5. Materials required
6. Theory
7. Procedure
8. Observation
9. Result
10.Biblography
INTRODUCTION
1. Milk is a white liquid produced by the
mammary glands of mammals. All
mammals, including humans, will
normally produce milk to feed their
offspring until they are ready for solid
food.
2. It contains valuable nutrients, and it can
offer a range of health benefits. The
composition of milk determines its
nutritional value and its properties as
raw material for manufacturing food
products
3. The average content of milk constituents
are presented in Table 1

4. The most abundant component of milk is

water, which comprises about 87% of its
content. Lactose comprises
approximately 4.6%, fat 4.0% and protein
3.3% of milk composition. Milk also
contains vitamins, enzymes, minerals
(primarily K, Na, Mg, Cl and phosphate),
organic acids and miscellaneous
components.
TABLE:1 Composition of
Milk
OBJECTIVE

To study the presence of

coagulable and non-
coagulable milk protein
MATERIALS
REQUIRED
1. Milk samples
2. Glacial acetic acid
3. Nitric acid
4. Biruet reagent
5. Test tubes
6. Water bath
7. Burner
8. Filter paper
THEORY
1. Milk coagulation can be achieved with
rennet or another proteolytic enzyme
preparation, with acid, by heating, or by
combination of these factors.
2. The acid coagulation of milk is the basis
for a diversity of cultured dairy products.
casein is a mixed phosphoprotein.
3. It has an isoelectric pH of about 4.7 and
can easily be separated around this pH.
Casein is present in milk as Calcium
caseinate in form of micelles.
4. The micelles have negative charge and on
adding acid to milk the negative charges
are neutralized.
5. Acidification of milk can be induced by
Lactic acid bacteria (LAB), which produce
lactic acid from lactose, or by the
addition of acids such as HCL.
6. Acidification directly impacts the
stability of casein micelles, reducing their
charge , dissolving some of the insoluble
calcium phosphate crosslinks and
modifying internal bonding between
proteins.
7. Essentially, the increased acidity causes
the milk proteins (casein) to tangle into
solid masses (casein micelles), allowing it
to coagulate.
Ca2+casein+2ch3ooh== casein+
(ch3coo)2Ca
MILK PROTEINS
1. There are two major categories of milk
proteins that are broadly defined by their
chemical composition and physical properties.
2. The casein family contains phosphorous
and will coagulate or precipitate at pH 4.6.
The serum (Whey) proteins that do not
contain phosphorus, and these proteins
remain in solution in milk at pH 4.6.
3. The principle of coagulation, or curd
formation, at reduced pH is the basis for
cheese curd formation. Curds are a dairy
product obtained by coagulating milk in a
process called curdling.
4. The coagulation can be caused by adding
enzymes (rennet) or any edible acidic
substance such as lemon juice or vinegar and
then allowing it to coagulate.
5. Producing cheese curds is one of the first
steps in cheese making; the curds re pressed
and drained to varying amount for different
styles of cheese and different secondary
agents (molds for blue cheese, etc) are
introduced the desired aging finishes the
cheese.
CASEIN
CASEIN is the name for a family of related
phospoprotein. 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.
PROCEDURE:
1. Take the different milk samples in different
Test tubes.
2. Add a few drops of glacial acetic acid to
each test tube and heat in the water bath for
a few minute filter the coagulated milk.
3. The liquid filtrate is whey. Take small
amount of whey in a separate test tube and
test it for the presence of protein. Also test
the casein obtained for proteins.
4. BIURET TEST: to the test tube containing
whey protein add biuret reagent (similarly
add reagent to casein obtained). Bluish violet
colouration indicates presence of protein.
5. XANTHOPROTEIC TEST: to the sample, add
a few drops of conc.HNO3 and heat. A yellow
colouration indicates presence of proteins.
OBSERVATION
1. Whey gives positive test for
protein, indicating presence of
non coaguable proteins in
whey.
2. The solidified milk (coagulated
milk) gives positive test for
protein indicating presence of
coaguable milk proteins.
RESULT:
Cow and buffalo milk contains both
coaguable and non-coaguable milk
proteins.
BIBLIOGRAPHY:
1. www.medicalnewstoday.com
2. www.cheesescience.org
3. milkfacts.info
4. www.researchgate.net
5. Wikipedia
6. NCERT textbook
7. comprehensive lab
THANK
YOU!