BLUE BELLS PUBLIC SCHOOL

SECTOR - 10, GURUGRAM

INVESTIGATORY PROJECT

To study the quantity of casein present in

different samples of milk.

AISSCE 2022-23

NAME -
CLASS - XII A
ROLL NO -
 INDEX
1. Certificate
2. Acknowledgement
3. Introduction
Milk
Casein
4. Theory
5. Experiment
Aim
Material required
Procedure
Observation table
Calculation
Uses
Result
Precautions
6. Bibliograph
 CERTIFICATE

This is to certify that , student of class XII-A has successfully completed

the research project on the topic “To determine the quantity of casein in different
samples of milk” under the guidance of Mr. RP Singh in Blue Bells Public School
Sector 10, Gurgaon.

The original research work was carried out by him under my supervision in the
academic year 2022-2023. On the basis of the declaration made by him I
recommend this project report for evaluation.

Signature Signature
(Internal Examiner) (External examiner)
 ACKNOWLEDGEMENT

I feel proud to present my Investigatory project. However, it would not have been
possible without the kind support and help of many individuals. I would like to
extend my sincere thanks to all of them.

This project wouldn’t have been possible without the proper rigorous guidance of
our Chemistry teacher Mr. RP Singh who guided us throughout this project in
every possible way.

Thereby, I would like to thank both Mr. RP Singh and Lab Asst. Mr. Ramgopal for
guiding me on a step by step basis and ensuring that I complete all experiments
with ease.

I am also thankful to my parents who have helped me on every stage for

completion of this project and encouragement which helped me a lot.

My thanks and appreciation also goes to my teammates in developing the project

with their abilities.
 INTRODUCTION

MILK

● Milk is a nutrient-rich, white liquid food produced by the mammary glands

of mammals. It is the primary source of nutrition for infant mammals
before they are able to digest other types of food. It contains many other
nutrients including protein and lactose.
● Interspecies consumption of milk is not uncommon, particularly among
humans, many of whom consume the milk of other mammals.
● As an agricultural product, milk, also called dairy milk, is extracted from
farm animals. India is the world's largest producer of milk, and is the
leading exporter of skimmed milk powder, yet it exports few other milk
products.
● Milk as a whole contains water, minerals (Ca, K, Na and trace metals),
vitamins (A, D, K), carbohydrates, proteins and fats.

CASEIN

● Casein is a family of related phosphoproteins (αS1, αS2, β, κ). These

proteins are commonly found in mammalian milk, comprising 80% of the
proteins in cow's milk and between 20% and 45% of the proteins in human
milk.
● As a food source, casein supplies two essential elements, calcium and
phosphorus.
● In pure form, it is an amorphouswhite solid, tasteless and odorless.
While its commercial type is yellowish with a pleasing odour.
Structure of Casein
 THEORY

● Natural milk is an opaque white fluid secreted by the mammary glands of

female mammals.
● The main constituents of natural milk are protein, carbohydrates, minerals,
vitamins, fats and water. Therefore, it is a completely balanced diet.
● Fresh milk is sweetish in taste.
● However when it is kept for a long time at a temperature of 5 degrees it
becomes sour because of bacteria present in air.
● These bacteria convert lactose in milk into lactic acid which is sour in taste.
● In acidic conditions casein of milk starts separating out as a precipitate
 EXPERIMENT

AIM - To study the quantity of casein present in different samples of milk.

MATERIALS REQUIRED -

1. Conical flask
2. Beakers
3. Funnel
4. Measuring cylinder(100 mL)
5. Watch glass
6. Filter paper
7. 1% acetic acid
8. Different samples of milk
9. Glass rod
10.Ammonium sulphate solution

PROCEDURE -

1. A clean dry beaker is taken followed by putting 20 ml of cow milk into it and
adding 20 ml of saturated ammonium sulphate solution slowly while
stirring. Fat along with casein is precipitated out.
2. The solution is filtered and the precipitate is transferred into another
beaker. 30 ml of water is added to the precipitate. Casein gets dissolved in
water forming milky solution leaving fat undissolved.
3. The milky solution is heated to about 40 degrees Celsius and 1 % of acetic
acid solution is added drop wise, when casein gets precipitated.
4. The precipitate is filtered and washed with water. Then it is allowed to dry.
5. Weigh the dry solid mass in a watch glass.
6. The experiment is then repeated with other samples of milk.
OBSERVATION TABLE -

Quantity Ammoniu
Serial Sample of Acetic acid
of milk m
no. milk
taken sulphate
1.
2.
3.

Amount of casein Percentage of casein

Sample of milk
in milk
 USES-

1. Buffalo milk provides a high amount of calcium, a mineral needed for bone
development.
2. Cow milk helps in improving the metabolism of the body and therefore
prevents weight gain.
3. Cow milk is a good source of protein and calcium, as well as nutrients
including vitamin, B12 and iodine.
4. Soy milk is healthy, plant-based, and can help support healthy muscles and
organs.
5. Almond milk is rich in vitamin E, which is an important antioxidant. Vitamin
E can help lower your risk of serious health conditions like stroke, heart
disease, and even cancer.
6. Coconut milk plays an important role as it strengthens your immune system.

CONCLUSION -

According to our analysis of various samples of milk, we conclude that:

PRECAUTIONS -

1. During filtration, press the casein formed.

2. Use only the required amount of acid for complete precipitation.
3. Use only fresh milk.
4. Use the same amount of each sample for experiment.
 BIBLIOGRAPHY
● www.slideshare.net
● Old investigatory project files