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Acknowledgement
Acknowledgement is the most beautiful page in any project .

More than a formality , this appears to me the best

opportunity to express my gratitude .

My project can never begin without you , dear GOD.

I would like to express my special thanks of gratitude to

Geetanjali Madam , my Chemistry Teacher who gave me the

golden opportunity to do this wonderful project on the topic -

“ To determine the quantity of casein in different samples of milk ”

which also helped me in doing a lot of research and I came

to know about so many new things . I am really thankful to

her.

Secondly , I would like to thank my parents and friends who

helped me a lot in finishing this project within the limited

time . I have made this project not only for marks but also

to increase my knowledge .

Thanks again to all who helped me .

* Abhinav Kumar
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Contents
1. Introduction……
2. Aim……………..
3. Apparatus ……..
4. Materials and
Chemicals……….
5. Theory…………..
6. Procedure………..
7. Observations………
8. Conclusion………..
9. Bibliography……..
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Introduction
Casein is the name of related phosphor proteins. These

proteins are commonly found in mammalian milk, making up

80%of the proteins in cow milk and between 20% and 45% 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 for amino acids, carbohydrates and two

inorganic elements, calcium and phosphorus.

Uses :

1. Paint

2. Glue

3. Cheese making

4. Plastics and fiber

5. Protein Supplements

4.Medical and dental uses

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Aim
The aim of this project is to

determine the quantity of

casein in different samples of

milk.
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Apparatus
 250ML BEAKERS
 FUNNEL
 GLASS ROD

 PORCELAIN DISH
 CHEMICAL BALANCES
 TEST TUBES

 FILTRATION FLASK
 BURNER
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Materials and Chemicals

 Different samples of milk

 1% of acetic acid solution

 Saturated ammonium

sulphate solution
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Theory
Natural milk is an opaque white fluid
secreted by the mammary glands of
female mammal. The main constituents
of natural milk are protein, carbohy-
drate, mineral vitamins, fats and
water and are a complete balanced
diet.

Fresh milk is sweetish in taste.

However, when it is kept for long time

at a temperature of 5 degree it be-
come sour because of bacteria present
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in air. These bacteria convert lactose

of milk into lactic acid which is sour in
taste. In acidic condition casein of milk
starts separating out as a precipitate.

When the acidity in milk is sufficient

and temperature is around 36
degree, it forms semi-solid mass,
called curd.

Procedure
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1. A clean dry beaker has been taken,

followed by putting 20 ml of cow’s milk

into it and adding 20 ml of saturated

ammonium sulphate slowly and with

stirring. Fat along with casein was

precipitate out.

2. The solution was filtered and transferred

the precipitates in another beaker.

Added about 30 ml of water to the

precipitate. Only casein dissolves in water

forming milky solution leaving fat

undissolved.

3. The milky solution was heated to about

40° C and 1% acetic acid solution

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dropwise, when casein got precipitated.

4. Filtered the precipitate, washed with

water and the precipitate was al- lowed

to dry.

5. Weighed the dry solid mass in a

previously weighed watch glass.

6. The experiment was repeated with other

samples of milk.

Observations
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Serial Name Weight

no. of of
Milk Casein
present
1. Cow

2. Buffalo

3. Goat

4. Sheep

Conclusion
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“Different samples of

milk contain different

percentage of Casein.”

Bibliography
Chemistry Lab Manual , Class - XII , Laxmi

Publications .
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Google Search : investigatory project on

determine the quantity of casein in different

samples of milk

Chemistry Practical Manual , clas – XII , VK

Publications

www.scribd.com/investigatory_project/amoun

t_of_casein_in_milk

www.slideshare.com

Wikipedia.com

Chemiprojects.blogspot.in

With the guidance of Geetanjali Mam .

*Thank You
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