CHEMISTRY INVESTIGATORY PROJECT

CASEIN CONTENT IN VARIOUS

SAMPLES OF MILK

SUBMITTED BY:
PRAGYASHREE LAHIRI
CLASS - XII B
ROLL NUMBER 18

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 BONAFIDE CERTIFICATE
This is to certify that Pragyashree Lahiri of class XII-B with Roll no
_ of PSBB Learning Leadership Academy, Bangalore has
successfully completed her project in the subject of Chemistry for the
academic year 2022-2023.
Submitted for All India Senior Secondary practical examinations held
in chemistry lab at PSBB LLA, Bangalore.

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 ACKNOWLEDGEMENT

I express my gratitude and sincere thanks to the Principal Ms.

Mahalaxmi Kumar for her encouragement and all the facilities
provided for the project work. I extend my hearty thanks to
Mrs. Anandhi Ramesh, Chemistry Teacher who guided me to
the successful completion of this project. I take this
opportunity to express my deep sense of gratitude for her
invaluable guidance, constant encouragement and immense
motivation which has sustained my efforts at all the stages of
this project work. I heartily thank my Parents and my friends
who have helped me and supported me in completing this
project work successfully.

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 INDEX

SL NO. CONTENTS PAGE NO.

1. Why I chose this project? 5

2. Aim 6

3. Introduction 7

4. Materials Required 10

5. Procedure 11

6. Observation 12

7. Result 13

8. Conclusion 14

9 Precautions 15

10. Gallery 16

11. Bibliography 17

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 WHY I CHOSE THIS PROJECT?

All of us drink milk in some form. Each source of milk

has different tastes and nutrients. Understanding the
casein content of milk can help us to choose the right
type of milk suitable for our health. Hence, I chose this
project to estimate the casein content in different
samples of milk.

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 AIM

To analyse various samples of milk in order to find

the amount of casein in them.

INTRODUCTION
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 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 degree 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 degree, it forms semi-

solid mass, called curd. Casein is present in milk as
calcium caseinate in the form of micelles. These
micelles have negative charge and on adding acid to

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 milk, the negative charges are neutralised.
Milk is a complete diet as it contains in its proteins,
carbohydrates, fats, minerals, vitamins and water.
Average composition of milk from different sources is
given below.

CASEIN
Casein is the major protein constituent presents in the
milk and is a mixed phosphor-protein.
● Casein has isoelectric pH of about 4.7 and can be
easily separated around this pH.
● It readily dissolves in dilute acids and alkalis.
● Casein is usually made from skim milk.

IMPORTANCE OF CASEIN
● Casein is a slow-digesting protein that can boost

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 muscle growth and aid recovery after exercise.
● Casein is an important factor in weight loss and
management.
● Casein may prevent tooth decaying bacteria from
attaching to teeth, helping to keep cavities at bay
and strengthen tooth enamel against acid erosion
and damage

STRUCTURE OF CASEIN

MATERIALS REQUIRED
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● Conical flask
● Beakers
● Funnel
● Measuring cylinder (100 mL)
● Watch glass
● Filter paper
● 1% acetic acid solution
● Different samples of milk
● Glass rod
● Ethanol

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 PROCEDURE
1. Take 50 ml of fresh milk sample in a beaker and add
50ml of distilled water.

2. With the help of a dropper add 10% acetic acid and

shake regularly after addition of each drop until a
curdy precipitate is obtained. The flocculent
precipitate obtained is casein, the main protein
present in milk.

3. Stand the solution for a few minutes and filter it.

4. Collect casein from the filter paper and keep the

filtrate for separating lactose from it.

5. Transfer the dry casein to a 250 ml beaker and add

dry ether and ethanol in 1:1 ratio.
6. Stir the mixture with the glass rod for 4-5 minutes.

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7. Filter the mixture carefully with the help of a funnel
and collect the residue.

8. Spread the filter paper and allow the solvent to

evaporate.

9. After 15-20 mins pure casein will be obtained.

Measure the exact weight of obtained casein.

10.Repeat the above tests for each milk sample.

OBSERVATIONS
Volume of each milk sample is 50 ml.

MILK AMOUNT DROPS WEIGHT OF COLOUR OF

SAMPLE OF MILK OF CASEIN PRECIPITATE
(ml) ACETIC OBTAINED
ACID (g)
BUFFALO

GOAT

COW

MARKET
MILK (FULL
CREAM)

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 RESULT
According to our analysis of various samples of milk, we
conclude that:
● Buffalo milk contains _____% casein.
● Goat milk contains _____% casein.
● Cow milk contains _____% casein.
● Market milk contains _____% casein.

According to above results, we conclude that _______

milk is most beneficial for human beings.

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 CONCLUSION

As all dairy products are rich in casein it is advisable to

consume moderate amounts of such products
considering the side effects it creates in our body when
consumed in large quantities.

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 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.

GALLERY
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 BIBLIOGRAPHY

● https://ncert.nic.in/pdf/publication/
sciencelaboratorymanuals/classXII/chemistry/lelm111.pdf

● https://www.seminarsonly.com/Engineering-Projects/
Chemistry/Determine-the-Quantity-of-Casein-in-
Milk.php#:~:text=Casein%20is%20present%20in%20milk,
%2C%20minerals%2C%20vitamins%20and%20water.

● https://www.britannica.com/science/matter

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