OBJECTIVE

To study the quantity of casein in present in different samples of milk.

 INTRODUCTION
Milk is a complete diet as contains proteins, carbohydrates, fats, minerals, vitamins
and water. The average composition of milk from different sources is given below:

SOURCE OF WATER MINERALS PROTEINS FATS CARBO-HYDRATES

MILK
(%) (%) (%) (%) (%)
Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9

Goat 87 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.5 4.5

Casein is the most predominant phosphoprote found in milk and cheese. When
coagulated with rennet, casein is sometimes called Paracasein. British terminology,
on the other hand, uses the term caseinogens for the uncoagulated protein and
casein for the coagulated protein. As it exists in milk, it is a salt of calcium.

Casein is not coagulated by heat. It is precipitated by acids and rennet enzyme

typically obtained from the stomach of calves. The enzyme trypsin can hydrolyse
off a phosphate containing peptone.
Casein consists of a fairly high number of praline peptides, which do not
interact. There are also no disulphide bridges. As a result, it has relatively little
secondary structure or tertiary structure. Because of this, it cannot denature. It is
relatively hydrophobic, making it poorly soluble in water. It is found in milk as
a suspension of particles called casein micelles in a sense that the hydrophilic
parts reside at the surface. The caseins in the micelles are held together by
calcium ions and hydrophobic interactions. These micelles have negative charge
and on adding acid to milk the negative charges are neutralized.

Ca2+ - Caesinate + 2CH3COOH(aq)Casein+

(CH3COO)2Ca(aq)

The isoelectric point of casein is 4.7. The purified protein is water insoluble.
While it is also insoluble in neutral salt solution, it is readily dispersible in
dilute alkalis and in salt solution such as sodium oxalate and sodium acetate.
 APPLICATION

In addition to being consumed in milk, casein in used in the manufacture of

adhesives, binder, protective coating, plastics (such as for knife handles and
knitting needles),fabrics food additives and many other products. It is commonly
used by body builders as a slow digesting source of amino acids as opposed to the
fast digesting whey protein, and also as an extremely high source of glutamine
(post workout). Another reason it is used in body building is because of its anti
catabolic effect, meaning that casein consumption inhibits protein breakdown in
the body. Casein is frequently found in otherwise nondairy cheese substitutes to
improve consistency especially when melted.
AIM
To study the quantity of casein in different samples of milk.

THEORY
Milk contains 3-4% casein suspended in water in the colloidal form. It is
precipitated in a weekly acidic medium.
APPARATUS REQUIRED
Funnel, funnel stand, glass rod, filter paper, weight box, test tube, pestle and
mortar.

CHEMICALS REQUIRED
1. Different samples of milk
2. Saturated ammonium sulphate solution
3. 1% acetic acid solution
 OBSERVATION
Volume of milk taken in each case = 20ml

Weight of milk taken = W1g

Weight of casein isolated = W2g

Percentage of casein = Weight of casein x 100

Weight of milk

S.no. Type of milk Volume of milk Weight of Weight of Percentage of casein

taken (ml) milk Casein
(W1 g) (W2 g)

1. Buffalo’s 20 23.09 0.632 2.73%

milk

2. Cow’s milk 20 35.66 0.55 1.64%

3. Goat’s milk 20 23.09 0.77 3.67%

PROCEDURE

(i) Wash the beaker (250ml) with the distilled water and dry it.

(ii) Take 20ml of buffalo’s milk in 250ml beaker and find its weight.

(iii) Add 20ml saturated solution of ammonium sulphate slowly with

stirring. Fat and casein will separate out as precipitate.

(iv) Filter the above solution and transfer the precipitate in another beaker.

(v) Treat the above precipitate with 30ml distilled water. Casein dissolves
forming milky solution whereas fats remain as it is.

(vi) Warm the above contents of the beaker to 40-45oC on a low flame.
Now add 1% acetic acid dropwise with stirring when casein gets
precipitated.

(vii) Filter the precipitated casein and wash with distilled water and dry it.
(viii) Find the weight of dry precipitate.
(ix) Repeat the whole experiment with cow’s milk, goat’s milk and
sheep’s milk.
RESULT
Different samples of milk contain different percentage of casein.

Highest percentage of casein is present in Goat’s milk.

PRECAUTIONS

1. Handle apparatus and chemicals carefully.

2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium sulphate solution and wait some
time for fat and casein to precipitate out.
5. Take the amount readings carefully with digital weighing machine.
BIBLIOGRAPHY

www.wikipedia.com

www.encyclopedia.com
www.scribd.com
www.casein-pro.com
www.sciencejournal.com