PARTICULARS

 Description:
1. Milk.
2. Casein.

 Functions of various components of milk:

1. Protein
2. Carbohydrates
3. Fats
4. Minerals.
5. Vitamins

 Experiment
Aim
Apparatus
Chemicals Required
Procedure
Observations
Precautions

 Conclusion
 MILK
Natural milk is a white opaque liquid secreted by the
mammary glands of female mammal. The main constituents
of natural milk are proteins, carbohydrates, minerals,
vitamins, fats and water. Probably it is the most nutritious
complete food in nature and provides a balanced diet. That is
why it is widely used and provides a balanced diet. That is
why it is widely used and consumed both in its natural form
and as a dairy product like butter, cheese etc. Different milk
contains different amount of vitamins, minerals,
carbohydrate, fats and proteins.

Fresh milk is sweet in taste. However when kept for long at a

temperature of 350C (+-5) it becomes sour because of bacteria
present in air. These bacteria convert lactose of milk into
lactic acid, which is sour in taste.

Milk supplies all essential nutrients except iron, cobalt,

copper and some vitamins.
 CASEIN
Casein, the chief protein obtained from milk, is found only in
milk and no where else in nature. It is the main ingredient in
cheese. Casein separates as curd when milk sours. It also
separates from sweet milk when the enzyme rennin is added.
Casein contains carbon, hydrogen, nitrogen, oxygen,
phosphorus and sulphur. Pure casein is a tasteless, odourless
white solid. Cow’s milk contains about 3 per cent
caseinogens the substance from which casein produced.

Casein is produced commercially from skimmed milk. The

curd is washed, dried and ground. Commercially prepared
casein is pale yellow and has a pleasant odour. It is used in
medicines cosmetics and as a sizing (coating) for paper. It is
also used in waterproof glues, casein paints and plastic
articles such as buttons.

Casein exists in milk as the calcium caseinate. This salt has a

complex structure and form micelles. These micelees have
negative charges on the outer surface. Therefore, if an acid is
added to milk, the negative charges are neutralized and the
neutral protein precipitates out.
 FUNCTIONS AND USES OF
VARIOUS COMPONENTS OF
MILK

The composition of milk is not constant, it depends upon the

source of milk

Average % composition of milk from some mammals are as

follows:

Mammal Water Protein Fat Carbohydrate Minerasl

Cow 87.1 3.4 3.9 4.9 0.7

Buffalo 82.4 4.4 7.6 4.7 0.8

Goat 87.0 3.3 4.2 4.8 0.7
Sheep 82.6 5.5 6.5 4.5 0.9
Human 87.4 1.4 3.8 6.5 0.2

It has been recommended that an adult should get at least 250

gms of milk per day to fulfill the required of these essential
nutrients in his body.
 (A) PROTEIN

Proteins are highly complex organic compounds made up of nitrogen

containing monomers called amino called amino acids. They are naturally
occurring polypeptides.

CHARACTERISTICS:
1. Most of the proteins are hydrophilic high polymer colloids.
2. Molecular weight of protein is generally between 30000 to
75000.

SOURCES:
 Plant: wheat, maize, pulses.
 Animals: milk, meat, eggs,

FUNCTIONS:
 Required for growth and repair of body.
 Used for carrying out various biochemical reactions.
 (B) CARBOHYDRATES

Carbohydrates may be defined as the aldehyde or ketone derivatives of

the higher polyhydroxy alcohols or anhydrides of such derivatives. Milk
also contains carbohydrate.

SOURCES:
Wheat, rice, maize, potatoes, peas etc.

TEST:
Milk + Benedict’s solution -----(heat) Red ppt.

(C)FATS
The main function of fats in the body is to provide a steady source of
energy. Fats provide twice as much energy as that provided by the same
amount of carbohydrates. One gram of fat gives about 37 kilo joule of
energy.

FUNCTIONS:

A part from supplying energy, fats also help in forming the structural
material of cells.

TEST:
Put a drop of milk on a white paper and hold it against light, the
appearance of a greasy translucent spot indicates presence of fats in it.
 (D)MINERALS
Our body needs minerals for its proper functioning, normal growth and
good health, Minerals are needed to build bones, teeth, formation of
RBC, coagulation of blood, functioning of muscles, nerves and adrenal
glands etc. Some important minerals in milk are Ca, K, Na and P.

FUNCTIONS:

1 CALCIUM: Calcium salts are used for making bones and teeth and
help in blood clotting.

2. PHOSPHOROUS: It is used for formation of bones and teeth.

(E)VITAMINES
Vitamins are necessary for normal growth, good vision, health, gums,
teeth, bones and digestion. They do not provide energy to our body.
They are of two types:
Water soluble-Vitamin B complex and C
Fat soluble Vitamin A,D,E, and K

FUNCTIONS:
1. Vitamin A (Retinol): For good eye sight, normal skin and hairs,
helps in proper growth.
2. Vitamin D (Calciferol): Vitamin D is necessary for normal
growth of bones and teeth.
 EXPERIMENT
AIM:
Determination of the quantity of casein in different samples of milk.

APPARATUS USED:
Porcelain dish, Beakers (250 ml), filter paper, glass rod, weight box,
filtration flask, Bunsen burner, chemical balance etc.

CHEMICALS REQUIRED:
Samples of cow milk, Buffalo milk, goat milk, saturated ammonium
sulphate and acetic acid.

PROCEDURE:
1. Take clean dry beaker and pour 20 ml of fresh cow’s milk. Add
10 ml of saturated ammonium sulphate solution and stir well
with glass rod and see casein getting precipitated along with
fats.
2. Filter the solution and scrap the ppt off the filter paper into
another beaker. Add 10 ml of water to the ppt in the beaker,
casein dissolves leaving out the fats.
3. The solution will be cloudy. Add 1% acetic acid drop wise to
the cloudy solution. Casein is precipitated again.
4. The precipitate is filtered. Wash the pot with 1% acetic acid
solution. Dry the filter paper. Transfer the contents to a
porcelain dish and weigh it using a chemical balance.
Repeat the experiment with the goat’s milk and buffalo’s milk.
OBSERVATION TABLE:

S.No. Milk sample Volume of milk Wt. of casein

taken (mg.)
1 Cow’s milk 20 ml 1 mg
2 Goat’s milk 20 ml 0.5 mg.
3 Buffalo’s milk 20 ml 2 mg

PRECAUTIONS:
1. Milk should not be allowed to store too long before use in the
experiment.

2. The same volume of very sample of milk should be taken for the
experiment.

3. Do not add excess of the acid. That is add such amount of acid only

required to do complete precipitation.

4. Do not allow different samples of milk to mix together.

 CONCLUSION
Different sample of milk contain different quantity of case in and
different amount of vitamins, minerals, carbohydrate, fats and proteins.

These vitamins, minerals, carbohydrate, facts and proteins are required by

human body in different quantities according to the age and condition of
the person.

 Infants and children need extra protein, as do pregnant women and

nursing mothers. So milk of sheep is best for them as it has 5.5%
protein.
 Many heart attacks results from a blood clot that blocks a
narrowed coronary artery. This disease results when deposits of
cholesterol, a white waxy substance, buildup on the inner walls of
the arteries that nourish the heart. Fats increase the content of
cholesterol in the body. As buffalo milk has maximum % (7.6) of
fats, so it can be harmful for people above 50 yrs of age.
 Human milk is best for newly born babies as it has maximum
carbohydrate content (6.5%)
 The casein content is higher as compared to cow and other
mammal’s milk. From casein point of view buffalo’s milk is better
than cow’s milk.
 BIBLOGRAPHY

Comprehensive Chemistry (Practical):

Dr. N.K. Veram, S.K. Khanna & Dr. B. Kapila.

Laboratory Manual in Chemistry:

B. Bhushan