CERTIFICATE

This is to certify that the chemistry project titled

“Quantity of Casein in different samples of Milk”
has been successfully completed by Ankush Kumar
of class Xll-‘F’, Army Public School Hisar, under
the guidance of Mr. Kuldeep(PGT Chem) during
the academic year 2021-22 in the partial
fulfillment by Central Board Of Secondary
Education (CBSE) leading to the award of the
annual examination of the year 2021-2022.

INTERNAL EXAMINER EXTERNAL EXAMINER

 INDEX
1. Certificate
2. Acknowledgement
3. Objective
4. Casein
5. Materials required
6. Procedure
7. Observations
8. Result
9. Precautions
10. Bibliography
 ACKNOWLEDGEMENT

“ There are times when silence speak so much more louder than
words of praise to only as good as belittle a person, whose
words do not express, but only put a veneer
over true feelings, which are of gratitude at this point of time.”

I would like to express my sincere gratitude to my Chemistry

teacher Mr. Kuldeep, for his vital support, guidance and
encouragement, without which this project would not have come
forth. I would also like to express my gratitude to the other staff
of the Department of Chemistry for their support during the
making of this project.
 CASEIN
Casein (from Latin caseus "cheese") is a family of related
phosphoproteins (αS1, αS2, β, κ). 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 most common form of casein is sodium caseinate.
Casein contains a high number of proline residues, which do not
interact. There are also no disulfide bridges. As a result, it has
relatively little tertiary structure. It is relatively hydrophobic,
making it poorly soluble in water. It is found in milk as a
suspension of particles, called casein micelles, which show only
limited resemblance with surfactant-type micelles in a sense that
the hydrophilic parts reside 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..
Another model suggests the nucleus is formed by casein-
interlinked fibrils. Finally, the most recent model proposes a
double link among the caseins for gelling to take place. All three
models consider micelles as colloidal particles formed by casein
aggregates wrapped up in soluble κ-casein molecules. The
isoelectric point of casein is 4.6. Since milk's pH is 6.6, casein has
a negative charge in milk. The purified protein is water-insoluble.
While it is also insoluble in neutral salt solutions, it is readily
dispersible in dilute alkalis and in salt solutions such as aqueous
sodium oxalate and sodium acetate.
The enzyme trypsin can hydrolyze a phosphate-containing
peptone. It is used to form a type of organic adhesive.
oxalate and sodium acetate.

Ca2+-Caseinate + 2CH3COOH(aq.) Casein(s)+ (CH3COOH)2Ca

Structure of Casein:
OBJECTIVE:-
To study the quantity of casein present in different
samples of milk.

MATERIALS REQUIRED: -
• Conical flask
• Beakers
• Funnel
• Measuring cylinder (100 mL)
• Watch glass
• Filter paper
• 1% acetic acid
• Different samples of milk
• Glass rod
PROCEDURE:-

• Take 200 mL of each sample of milk in separate beakers (500

mL).
• Heat the beakers containing milk sample upto 5060oC.
• Now, add a few drops of 1% acetic acid solution slowly with
constant stirring with a glass rod for 5-10 minutes.
• After adding acetic acid, casein coagulates as amorphous
substance.
• Filter the precipitate with the help of the funnel and wash the
precipitates several times with tap water.
• Remove the fat by using a suitable organic solvent like alcohol.
• Now, wash the casein again with water and dry it.
• Weigh a dried casein in a watch glass.
• Repeat this process with all samples of milk.
 OBSERVATIONS:-

Volume of each milk sample is 200 mL.

RESULT:
According to our analysis of various samples of milk, we conclude that:
• Cow milk contains 5% casein.
• Goat milk contains 3.25% casein.
• Buffalo milk contains 4.2% casein.
• Amul milk contains 3.88% casein.
• According to above results, we conclude that Cow’s milk is most beneficial
for human beings.

PRECAUTIONS:
• During filtration, press the casein formed.
• Use only the required amount of acid for complete precipitation.
• Use only fresh milk.
• Use same amount of each sample for the experiment.
 BIBLIOGRAPHY
• https://arihantbooks.com/laboratory-
manualchemistry-class-xii
• https://en.wikipedia.org/wiki/Casein
• https://en.wikipedia.org/wiki/Milk
• https://www.slideshare.net/dineshpol/amou
nt-ofcasein-in-milk
• https://www.slideshare.net/Neelanjyan/stud
y-ofquantity-of-caesin-present-in-different-
samples-ofmilk-54726663
• Google Assistant
• Cortana
Name: Ankush Kumar
Class: XII
Section: F
Session: 2021-22
Topic: To study the quantity of Casein in
Various Samples of Milk