SHREE VASISHTHA VIDHYALAYA

CERTIFICATE
This is to certify that this project has been made by
HETVI RAHUL PATEL of CLASS XI-A1 on the topic
‘TO STUDY THE QUANTITY OF CASEIN PRESENT
IN DIFFERENT SAMPLES OF MILK.’

TEACHER’S SIGN PRINICIPAL SIGN

I would like to express my special thanks
of gratitude to my chemistry teacher
UMESH PANDEY SIR as well as our
principal Dr.A.K. GAUR who gave me
this golden opportunity to do this
wonderful project on the topic ‘TO
STUDY THE QUANTITY OF CASEIN
IN 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 them.
 Introduction
 About Casein
 Uses of Casein
 Theory
 Aim
 Requirements
 Procedure
 Observations
 Conclusions
 Bibliography
 INTRODUCTION

Casein is the name of related phospho-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.
Milk is a white fluid secreted by the mammary
glands of living organisms. It is the food of
exceptional inters probability. Milk is also
known to contain all sorts of micronutrients
essential for the body of an organism.
Average composition of milk from differents
sources is given below:-
Source Water Mineral Protein Fats Carbohydrates
of 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 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
 ABOUT CASEIN
Casein contains a fairly high number of pro-line
residues, which do not interact. There are also no
disulfide bridges. As a result hydrophobic, making it
poorly soluble in water. It is found in milk as a
suspension of particles called “casein micelles”
which slow only limited resemblance with surfactant-
type micelle in a sense that the hydrophilic parts
residue at the surface and they are spherical.
However, in sharp contrast to surfactant micelles, the
interior of a casein micelle is highly hydrated. 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. Milk also contain
casein. Casein, the chief protein in milk and the
essential ingredient of cheese. In pure form, it is an
amorphous white solid, tasteless and odourless, while
its commercial type is yellowish with a pleasing
odour. Cow’s milk contains about 3% casein.
Ca2++Caseinate+2CH3COOH(aq) Casein+ (CH3COO)2Ca
 PAINT:-
Casein paint is a fast drying, water soluble
medium used by the artists. Casein paint has
been used since ancient Egyptian times as a
form of tempera paint, and was widely used by
commercial illustrations as the material of
choice until the late 1960s when, with advent of
acrylic paint, casein became less popular. It is
still widely used by scene inters, although
acrylic has made inroads in that field as well.
 GLUE:-
Casein-based glues are popular for
woodworking, including for aircraft. Casein
glue is also used in transformer
manufacturing(specially transformer board)
due to its oil permeability. While largely
replaced by synthetic resins, casein-based glues
still have a use in certain niche applications,
used as laminating fireproof doors and the
labelling of bottles.
 PLASTIC AND FIBER:-
Some of the earliest plastics were based on
casein. In particular, Galalith was well known
for use in buttons. Fiber can be made from
extruded casein. Lanital, a fabric made from
casein fiber(known as Aralac in the United
States),was particularly popular in Italy during
the 1930s. recent innovations such as QMilch
are offering a more refined us of the fiber for
modern fabrics.
 PROTEIN SUPPLEMENTS:-
An attractive property of the casein is its ability
to form a gel or clot in the stomach, which
makes it very efficient in nutrient supply. The
clot is able to provide a sustained slow release
of amino acids into the blood stream,
sometimes lasting for several hours.
 MEDICAL AND DENTAL USE:-
Casein-derived compounds are used in tooth
remineralization products to stabilize
amorphous calcium phosphate.
 THEORY
Natural milk is an opaque white fluid secreted by
the mammary glands of female mammals. The
main constituents of natural milk are protein,
carbohydrate, mineral, vitamins, fats and water
and is a complete balanced diet. Fresh milk is
sweetish in taste. However, when it is kept for
long time at a temperature of 5 degrees it become
sour because of bacteria present 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 degrees, it forms semi-
solid mass, called curd.
Apparatus
 Beakers (250 ml)
 Filtration Flasks
 Measuring Cylinders
 Glass Rod
 Spatula
 China Dish
 Dropper
 Porcelain dish
 Burner
 Test tube
 Weight Bore

Chemicals
 Different samples of milk
 10% Acetic Acid
 Saturated ammonium sulphate solution
 PROCEDURE

I. 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 solution slowly
and with stirring. Fat along with casein was
precipitate out.
II. 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.
III. The milky solution was heated to about 40 degree
celsius and add 10% acetic acid solution drop-wise,
when casein got precipitated.
IV. Filtered the precipitate, washed with water and the
precipitate was allowed to dry.
V. Weighed the dry solid mass in a previously weighed
watch glass.
VI. The experiment was repeated with other samples of
milk.
 SAMPLE NO. SOURCE CONTAIN OF % OF CASEIN
PROTEIN
1. Cow milk 0.60 3.00
2. Goat milk 0.65 3.25
3. Buffalo milk 0.85 4.20
4. Amul milk 0.75 3.88

Different samples of milk contain different

percentage of casein.
 BIBLOGRAPHY

o Wikipedia.com
o Scribd.com
o Google.com
o Chemistryprojects.blogspot.in