AISSCE 2022

CHEMISTRY (043)
INVESTIGATORY PROJECT

COAGULABLE AND NON

COAGULABLE MILK
PROTEIN

ROLL NUMBER: ___________

 CERTIFICATE

This is to certify that this investigatory project on

topic “Coagulable and Non Coagulable Milk Proteins”
was done by Roll Number _______________ in the
school under our supervision for AISSCE 2022
Chemistry (043) practical examination (for the session
2021- 2022).

----------------------------- ------------------------------
SIGNATURE OF INTERNAL EXAMINER SIGNATURE OF EXTERNAL EXAMINER
ACKNOWLEDGEMENT
I would like to take express my heartfelt gratitude to my respected
teachers Dr. Kaushik Bera and Ms. Rittika Banerjee for giving me
the opportunity to work on such an interesting topic for the
Investigatory Project. This topic allowed me to research
extensively and I came to know a lot of information through it. I
would also like to thank my parents for supporting and helping me
to complete this project in time. Without the support of all of these
people this project would not have been a successful one.
 INDEX
SERIAL
NUMBER TOPIC
1. CERTIFICATE
2. ACKNOWLEDGEMENT
3. ABOUT MILK
4. COAGULABLE AND
NON COAGULABLE PROTEINS
5. TYPES OF MILK PROTEIN
6. THE EXPERIMENT
7. BIBLIOGRAPHY
 ABOUT MILK
Milk is considered an idea food as it contains most of the constituents of our diet. It is a
rich source of proteins and fats. It also contains calcium and phosphorous in sufficient
quantity. Therefore, milk is considered to be an important diet for the growing children,
and pregnant and lactating women. The milk of buffalo, cow and goat are commonly used
for human consumption. Milk is slightly heavier than water (specific gravity = 1.035) and
has a slightly acidic pH (pH =6.7).

The various constituents of milk are:

1. Water - 87.3%

2. Butter fat - 3.8%

3. Casein (a protein) - 2.5%

4. Albumin and globulin (other proteins) - 0.7%

5. Lactose (milk sugar) - 5.0%

6. Ash (minerals) - 0.7%

 COAGULABLE AND
NON COAGUABLE PROTEINS
1. COAGULABLE PROTEINS:
Coagulation is defined as the change in the structure of protein (from a liquid form
to solid or a thicker liquid) brought about by heat, mechanical action or acids.
Enzymes may also cause protein coagulation e.g. cheese making.

2. NON COAGULABLE PROTEINS

Non coagulable milk proteins are the proteins present in milk that do not coagulate
or solidify in presence of heat, pressure or chemicals. For example, whey proteins.

THE SOLIDIFIED PART IS THE COAGULABLE PROTEIN

AND THE LIQUID PART IS THE NON COAGULABLE PROTEIN

TYPES OF MILK PROTEIN:
1. CAESIN:
Casein is the name for a family of related phosphoprotein proteins. 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.

2. WHEY PROTEIN:
Whey is a mixture of proteins isolated from whey, the liquid material created 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 and various health claims have been
attributed to it in the alternative community. Although whey proteins are responsible
for some milk the major allergens in milk are the caseins.

The protein in cow's milk is 20% whey and 80% casein. The protein in human milk
is 60% whey and 40% casein. The protein fraction in whey constitutes
approximately 10% of the total dry solids in whey. This protein is typically a
mixture beta lactoglobulin (~65%), alpha lactalbumin (~25%), bovine serum
albumin (~8%) and immunoglobulins. These are soluble in their native forms,
independent of pH.
 THE EXPERIMENT
AIM: TO STUDY THE COAGULABLE AND NON COAGULABLE
MILK PROTEINS

REQUIREMENTS : MILK, TEST TUBES, RENNIN TABLETS,

MILLON’S REAGENT, BEAKER AND BURNER

THEORY: Casein is the principal type of protein present in the milk. It represent
about 80% protein of the milk. B-lactoglobulins and a-lactalbumin are the other
proteins of the milk. Some antibodies called immunoglobulins are also present in
milk and are classified as proteins. Casein can be coagulated by acid, rennet and
heating. It is a coaguable protein. The other milk proteins i.e. b-lactoglubind and a-
lactoalbumins are called non-coaguable proteins as they can becoagulated only by
heating. The study of presence of coaguable and non-coaguable proteins in milk has
been taken in this project.

PROCEDURE:

1. Take about 20ml of milk in a beaker. Grind a rennin tablet and add it to the milk.

2. Warm the milk. The milk will coagulate.

3. Filter the coagulated (solidified) milk. The liquid filtrate is whey.

4. Take a small amount of whey in separate test tubes and test it for the presence of
protein by using Millon’s reagent.
OBSERVATION: Whey forms a red precipitate on the addition of Millon’s
reagent.

CONCLUSION: Cow’s milk and buffalo’s milk contain both coagulable

milk protein (casein) and non coagulable milk protein (whey). Whey
responds positively to the Millon’s test confirming the presence of
protein.
 BIBLIOGRAPHY
WWW.WIKIPEDIA.COM
Comprehensive Laboratory Manual (XII)