Submitted By :-

ANSH AGARWAL
Class : XII-B
Roll No : 4
 INDEX

1. ACKNOWLEDGEMENT
2. CERTIFICATE
3. AIM OF PROJECT
4. INTRODUCTION
5. ABOUT CAESIN
6. USES OF CAESIN
7. STRUCTURE OF CAESIN
8. THEORY
9. APPARATUS REQUIRED
10. PROCEDURE
11. OBSERVATIONS
12. RESULT
13. EVIDENCES
14. PRECAUTIONS
15. BIBILIOGRAPHY
 ACKNOWLEGEMENT

I would like to express my immense gratitude to my

chemistry teacher Mrs. Swati Lohani , for the help and
guidance she provided for completing the investigatory
project.

I also thank my parents who gave their ideas and inputs

in making this Project. Most of all I thank our school
management, for providing us the facilities and
opportunity to do this project.

-ANSH AGARWAL
 Certificate
This is to certify that Mr. ANSH AGARWAL (Roll No. - 4)
, student of class XII – ‘B’, of GD Goenka Public School
Ghaziabad has successfully completed research in the
below given project under the heading ‘Study of
amount of casein in different milk samples’ during the
academic session 2022-2023 under the guidance of Mrs.
Swati Lohani
School Stamp

Signature of External Examiner

Signature of Chemistry Teacher

 AIM OF PROJECT
To study the quantity of Casein present in different
samples of milk.

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 is why it is widely consumed both in its
natural forms and as dairy 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. The
average composition of milk from different sources is
given below:

SOURCE WATER MINERALS PROTEINS FATS CARBOHYDRATES

OF MILK (%) (%) (%) (%) (%)
Cow 87.1 0.7 3.4 3.9 4.9
Buffalo 83.0 0.8 4.3 7.0 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
 ABOUT Casein
Milk contain Casein.
• Casein is the chief protein in milk and it is the essential
ingredient of cheese.
• In pure form, it is an amorphous white solid, tasteless and
odourless, while its commercial type is a yellowish with a
pleasing odour.
• Casein is a family of related phosphoproteins (αS1,αS2,β,κ).
• Casein is present in milk as calcium caseinate in the form of
micelles.
• Casein is the most predominant phosphorate found in milk
and cheese. When coagulated with rennet, casein is
sometimes called Paracasein.
• On the other hand British terminology, uses the term
caseinogen for the uncoagulated protein and casein for
coagulated protein. It exists in milk, it is a salt of calcium.
• As a result, it has relatively little secondary structure or
tertiary structure. Because of this, it cannot denature.
• It is relatively hydrophobic, making it poorly soluble in
water. It is found in milk as a suspension of particles called
casein micelles which show some resemblance with
surfactant-type micelles in a sense that the hydrophilic
parts reside at the surface.
• The caseins in the micelles are held together by calcium
ions and hydrophobic interactions.
• These micelles have negative charge and on adding acid to
milk the negative charges are neutralized.
 Reaction of Caesin
Ca2+ - Caesinate + 2CH3COOH(aq) → Casein + (CH3COO)2Ca(aq)

Uses of Casein
1. Athletic performance- Some early research shows that
taking casein protein before or after exercise improves
strength and athletic performance.
2. Liver disease in people who drink alcohol- Early research
shows that administering a casein protein supplement
through a feeding tube for 28 days improves mental status
in patients who have liver disease from alcohol
consumption.
3. Cirrhosis- Early research shows that drinking a casein protein
supplement for 4-6 days improves mental status in people
with cirrhosis.
4. Diabetes- Limited research suggests that taking casein
protein with food might increase insulin, but not blood
sugar levels, in people with diabetes.
5. Diarrhea- Early research in infants with the stomach
flu shows that using a formula containing casein protein,
instead of cow's milk, reduces diarrhea.
6. Swelling of the liver caused by the hepatitis C virus- Early
research shows that taking casein protein daily for 12 weeks
improves quality of life in people with hepatitis C infection.
7. High levels of cholesterol in the blood- Most research shows
that casein protein improve "good" or "bad" cholesterol
levels in some people. Also, eating casein protein lowers the
levels of a certain type of cholesterol called lipoprotein.
8. High blood pressure- The effect of casein protein on blood
pressure is unclear. Some research shows that it can reduce
systolic blood pressure ,while other research shows that it
can reduce diastolic blood pressure.
9. Obesity- Some early research shows that having a liquid
snack containing casein protein reduces hunger in
overweight patients. Also, early research shows that taking
casein protein for 12 weeks prevents weight gain.
10. Persistent heartburn- Early research in children with brain
damage shows that a formula containing casein protein
doesn't work as well as whey protein formula for
reducing symptoms of heartburn.

Structure of Casein

Structure of
Casein

Molecular
Structure of
Casein
 Theory –
• Milk contains 3 to 4% casein suspended in water in
the colloidal form. It is precipitated in a weakly acidic
medium
• 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.

Apparatus required

• Funnel • Test Tubes

• Funnel Stand • 250 ml Beaker
• Glass Rod • Small Beaker
• Filter Paper • Dropper
• Weighing Machine • Spatula.

chemicals required
• Different samples of milk.
• Saturated ammonium sulphate solution.
• 1 % acetic acid solution.
 Procedure
1. Wash the beaker (250 ml) with the distilled water and
dry it.
2. Take 20 ml of buffalo’s milk in 250 ml beaker and find
its weight.
3. Add 20 ml saturated solution of ammonium sulphate
slowly with stirring. Fat and casein will separate out as
precipitate.
4. Filter the above solution and transfer the precipitate
in another beaker.
5. Treat the above precipitate with 30 ml distilled
water. Casein dissolves forming milky solution whereas
fat remains as such.
6. Warm the above contents of the beaker to 40 - 45°C
on a low flame.
7. Now add 1% acetic acid solution drop wise with
stirring when casein gets precipitated.
8. Filter the precipitated casein and wash with distilled
water and dry it.
9. Find the weight of dry precipitate.
10. Repeat the whole experiment with other samples of
milk.
 Observations
Volume of milk taken in each case = 20 ml

Weight of milk taken = W₁ g

Weight of Casein isolated = W₂ g

Percentage of casein = Weight of Casein x 100

Weight of milk

Volume of Weight of Weight of

Percentage
Sno. Type of Milk Milk Taken Milk Casein
of casein
(ml) (W₁ g) (W₂ g)
Amul
1. 20 ml 19.20 g 1.21 g 6.30 %
Buffalo’s Milk
Mother Dairy
2. 20 ml 19.90 g 2.68 g 13.40 %
Buffalo’s Milk
Amul
3. 20 ml 22.10 g 1.39 g 6.28 %
Cow’s Milk
Mother Dairy
4. 20 ml 19.05 g 1.65 g 8.66 %
Cow’s Milk

Result and Conclusion

• Different Samples of milk contains different percentage of
casein.
• Highest percentage of casein is present in Mother Dairy
Buffalo’s Milk
EVIDENCES
 Precautions
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium sulphate solution and
wait some time for fat and casein to precipitate out.
5. Take the amount readings carefully with digital weighing machine.

Bibliography
• NCERT Chemistry book
• NCERT Chemistry Lab Manual
• https://www.google.co.in/search?q=casein+in+milk+project
• https://en.wikipedia.org/wiki/Casein#
• https://www.slideshare.net/ chemistry-project-part-1-caseins-in-milk