Kavya V Patel

Roll No.19
Class 12

Chemistry Project File

Topic: Study of quantity of Casein

Present in Various Sample of Milk
 INDEX
1. Introduction
2. Theory
3. Requirements
4. Procedure
5. Observations
6. Result and Discussion
 Introduction
 Milk is a white liquid secreted by the mammary glands of female cows, buffaloes etc. It is a
food of exceptional inters probability. Milk is the most nutritious food found in nature. That i
s why it is widely consumed both in its natural forms and as diary product like butter, cheese
etc.

 Milk contains Vitamins, Proteins, Carbohydrates and the major milk protein casein are found
only in milk and nowhere else in nature. The Composition of casein in milk is not constant. It
depends upon the Sources of Milk.

Theory
 The Protein, Casein, Existent, Milk as the calcium salt, calcium casein etc. The salt has a
complex structure and form micelles. These micelles have negative charges on the outer
surface.

Requirements
 250ml. beaker, filtrations flask, measuring cylinder, glass
rod, spatula, China dish, dropper,
and weight bore, different samples of milk, 10% acetic acid.
 Procedure

1.Measure 20ml, of a milk sample with the help

of measuring cylinder and transfer into a
clean 250ml. beaker.
2.Make the volume of milk to about 35ml, by ad
ding water and warm the mixture to about
40 c.
3.Add to the warm mixture drowse and with
constant stirring 10% acetic acid unit the
precipitation is completed.
4.Stir the mixture for another 10 minutes or till
the precipitated casein forms a large
amorphous mass.
5.Filter the casein precipitate.
6.Wash thoroughly with water, dry foils betwee
n folds of filter paper and then in air for 12
days weight the dry solid so obtained.
7.Similarly, determine the amount of casein in
other samples of milk.
 Observation

Volume of Milk Taken in each case = 20ml.

Sampl Quality Weight Percentage
e No. of milk of casein of casein
1. SARAS 0.60 3.00%
PANCH
2. 0.65 3.25%
AMRAT
3. AMUL 0.85 4.20%
4. RATH 0.75 3.70%

Therefore, if an acid is added to milk the

negative charge are neutralized and the
neutral protein precipitated out.

Ca+2 (casemated) +2 CH3 COOH (aq) ----→

Casein + (CH3 COO)2 Ca
 RESULT AND DISCUSSION

Different samples of milk contain different

percentage of casein and the contents in
AMUL brand are appreciable. At present
AMUL is the best brand of milk available in
the market.