1

CHEMISTRY INVESTIGATORY PROJECT

(Term 2) (2021-2022)

TOPIC: To study the quantity of casein present

in different samples of milk
 2

Name: Ishika Rajesh Singh

Class: 12th - Science
Roll no.:
Subject: Chemistry (043)
Taught by: Sir Arshad Shaikh
 3

ACKNOWLEDGEMENT

I would like to express a deep sense of thanks and

gratitude to our project guide Sir Arshad Shaikh for
guiding us immensely through the course of the project.
He always evinced keen interest in our work. His
constructive advice and constant motivation have been
responsible for the successful completion of this
project.

My sincere thanks go to Mrs. Salma Pathan, our

Principal Miss, for her coordination extending every
possible support for the completion of this project.

I also thank our parents for their motivation and

support. I must thank my classmates for their timely
help and support for the compilation of this project.

Last but not the least, I would like to thank all those
who had helped directly or indirectly towards the
completion of this project.
 4

INDEX

Sr. No. Contents Page No.

1. = Introduction 5

2. Theory 7

3. Aim 8

4. Apparatus 8

5. Chemical Requirements 8

6. Procedure 9

7. Observations 9

8. Results 10

9. Conclusions 10

10. Precautions 10

11. Bibliography 11
 5

INTRODUCTION
Milk:

1. Milk is nutritional and white liquid food produced by

the mammary glands of mammals.
2. It is a complete diet as it contains proteins,
carbohydrates (Lactose), fats, minerals, vitamins (A, D,
K), minerals (Calcium, potassium, sodium and other
trace metals) and water in it.
3. It is a primary source of nutrition for infant
mammals.
4. Early lactation milk contains colostrum, which
carries the mother’s antibodies to the offspring and can
reduce the risk of many diseases.
5. As an agricultural product, milk can be extracted
from farm animals during or soon after pregnancy.
6. As per the reports of the year 2020, the largest
exporters of milk by country are New Zealand,
Germany and the USA. The largest importers of milk
by country are China, Germany and the Netherlands.
 6

Composition of Milk from Different Sources

Milk Water Minerals Proteins Fats (%) Carbohyd

Source (%) (%) (%) rates (%)

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

Casein:
1. Casein is a family of related phosphoproteins (Alpha S1, Alpha S2,
Beta, Kappa, etc.).
2. 'Casein' name is derived from the Latin word 'Caseus' meaning
cheese.
3. It is present in milk as calcium caseinate as micelles and its most
common form is sodium caseinate.
4. It is insoluble in neutral salt solutions and it's purified form of
protein is water insoluble.
5. Comparatively, casein has more negative charge as present in milk,
due to its lower isoelectric point as 4.6.
6. It has relatively little tertiary structure, and is also hydrophobic. It
can be found as suspended particles in milk (Casein micelles), which
shows only limited relation with surface-type micelles such that the
hydrophilic parts reside at the surface and they are spherical.
7. The internal part of a casein micelle is highly hydrated, whereas the
external part is non-hydrated. The casein in the micelles are bonded
together by calcium ions and hydrophobic interactions.
 7

EXPERIMENT

Theory:
The casein can be extracted if we try to increase the
temperature so that the pH of milk could become
isoelectric and get adjusted to 4.6. The pH of milk is
6.6. Here, the casein present in the milk can be in
the form of a caseinate.

The addition of ammonium sulphate into the milk

can be used to make a curd, for the purpose of
separation of fats present in the milk. If acetic acid
is added dropwise into the warm milk, the pH of
milk gets decreased to precipitate out the anionic
form of casein after getting neutralised.

Na+/Ca2+ Caseinate + 2CH3COOH (aq) ‐‐‐‐‐‐‐> Casein

(s) + (CH3COO)Na or (CH3COO)2Ca (aq)
 8

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

Apparatus:
Beaker (200mL), filter paper, glass rod, weight
box, funnel, test tubes, petri dish, burner, wire
gauze, different samples of milk.
4 Different samples of milk used:
1. Amul Buffalo Milk (Sample A)
2. Mother Dairy Cow Milk (Sample B)
3. Mother Dairy Buffalo Milk (Sample C)
4. Amul Cow Milk (Sample D)

Chemicals Required:
Saturated ammonium sulphate solution, 1% acetic
acid solution
 9

Procedure:
1. Take a clean dry beaker, and pour 50 mL of milk in
it. Along with milk, slowly add 50 mL of saturated
ammonium sulphate solution with stirring. Fat along
with casein will precipitate out.
2. Filter the solution to filter out the precipitates formed
in the milk, with the help of a funnel, filter paper and
another beaker. The filtered milk should be taken as the
milky solution in the beaker.
3. Heat the milky solution to about 40⁰C and add 1%
acetic acid solution dropwise, when casein gets
precipitated.
4. Filter the precipitate, and with the help of a petri dish,
wash the casein precipitate with water and let it dry.
5. Weigh the dry solid mass with the help of the weight
box.
6. Repeat these steps with other samples of milk.

Observations:
Volume of milk taken in each case = 50 mL

Sr. No. Milk Sample Casein Weight Casein Percentage

1. Mother Dairy 1.24 g 2.48%

Cow Milk
2. Mother Dairy 0.79 g 1.58%
Buffalo Milk
 10

Results:
In Mother Dairy Cow Milk, the weight of the casein
found is 1.24 g and its percentage is 2.48%.
In Mother Dairy Buffalo Milk, the weight of the
casein found is 0.79 g and its percentage is 1.58%.

Conclusions:
Different samples of milk contain different
percentages of casein. Highest percentage of casein
is present in Mother Dairy Cow Milk.

Precautions:
1. Wash the apparatus carefully.
2. Heating should be done appropriately and
carefully.
3. Use the same amount of milk for each sample, and
take appropriate measurements to pour the solutions
and weigh the casein for the same.
 11

BIBLIOGRAPHY
1. https://en.wikipedia.org/wiki/Casein
2. https://en.wikipedia.org/wiki/Milk
3. www.worldstopexports.com
4. www.academia.edu
5.https://www.treehozz.com