PARTICULARS

 Description:
1. Milk.
2. Casein

 Functions of various components of milk:

(A) Protein.
(B) Carbohydrates.
(C) Fats.
(D) Vitamins.

 Experiment:
Aim
Apparatus
Chemicals Required
Procedure
Observations
Precautions
 Conclusion

 References
 REFRENCES

 Laboratary manual in Chemisty – B.Bhushan

 Comprehensive Chemistry - N.K. Verma

- S.K. Khanna

- B,Kapila

 The Times of India

 Hindi Newspaper like Rajasthan Patrika, Dainik Bhaskar

etc.

 Magazines like India Today, Independent India.

 www.yahoosearch.com

 www.google.com
 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 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 35oC (+-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 case is
produced.

Casein is produced commercially from skimmed milk. The curd is

washed, dried, and ground. Commercially prepared casein is pale
yellow and has 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 micelles 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.
 (A) PROTEIN

Proteins are highly complex organic compounds made up of

nitrogen containing monomers 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.
FUCTIONS:
Apart 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) VITAMINS

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 percentage of various components 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 REQUIRD:
Samples of cow milk, Buffalo milk, goat milk, saturated ammonium
sulphate solution 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.
 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 Minerals

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.

OBSERVATION TABLE:
S.NO. Milk sample Volume of milk taken Wt. of casein
(mg)
1. Cow’s milk 20ml 1 mg.
2. Goat’s milk 20ml 0.5 mg.

3. Buffalo’s milk 20ml 2 mg.

PRECAUTIONS:

1. Milk should not be allowed to store too long before

used in the experiment.
2. The same volume of every 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.

CONCLUSSION
Different samples of milk contain different quantity of casein
and different amount of vitamins, minerals, carbohydrate, fats
and proteins.
These vitamins, minerals, carbohydrate, fats 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 of
them as it has 5.5% protein.
 Many heart attacks result 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 contest 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.