JAWAHAR NAVODAYA VIDYALAYA

VENNELAVALASA, SRIKAKULAM

CHEMISTRY INVESTIGATORY
PROJECT ON:
QUANTITATIVE STUDY OF CASEIN
PRESENT IN DIFFERENT SAMPLES OF
MILK

NAME :
ROLL NO :

DEPARTMENT OF CHEMISTRY (2022-2023)

 CERTIFICATE
This to certify that ………………………………………………
A student of class XII has successfully
completed the investigatory project work
titled……………………………………………………………………………
……………… under the guidance of
CH.RAMESH, PGT CHEMISTRY during the
academic year 2022-2023 as a part of
CHEMISTRY PRACTICAL EXAMINATION.

SIGNATURE OF EXTERNAL EXAMINER SIGNATURE OF INTERNAL EXAMINER

SIGNATURE OF PRINCIPAL
 ACKNOWLEDGEMENT
I wish to express my deep gratitude and
sincere thanks to principal, M.SREENIVAS
RAO Sir, for his encouragement and for all
the facilities that he provided for this
project work. I sincerely appreciate this
magnanimity by taking me into his fold for
which I shall remain indebted to him. I
extend my hearty thanks to CH.RAMESH Sir
,chemistry teacher who guided me to
successful completion of this project. I take
this opportunity to express my deep sense of
gratitude for his valuable guidance ,constant
encouragement, immense motivation, which
has sustained my efforts at all the stages of
this project work
I can’t forget to offer my
sincere thanks to my classmates who helped
me carry out this project work successfully
and for their valuable advice and support,
which I received from time to time….
 INDEX

1.Certificate
2.Acknowledgement
3.Introduction
4.Applications
5.Aim
6.Apparatus required
7.Theory
8.Procedure
9.Observation
10. Conclusion
11. Precautions
12. Bibliography
INTRODUCTION:
By changing the eating habits, lifestyle of people has been
advanced. The people are demanding high nutritious and
cheapest food resource for their proper growth and
development . In this perspective , milk can contribute to
ensure food security. Milk is a cheapest and basic source of
all valuable nutrients required for the normal body growth
and the brain development. Milk is a whitish liquid produced
by the mammary glands of female mammals to feed or
nourish their young ones. It is the richest and appreciable
source of energy for infant mammals including human
beings. Milk is an excellent source of proteins, fats,
vitamins, minerals and antioxidants

Casein is considered as a chief and major

component of milk because it constitutes about 80% of
milk protein while remaining are lactose and whey. The main
casein components involve αS1-casein, αS2-casein, β-
casein and κ-casein. It contains all the essential amino acids
like Leucine(8.3%), Lysine(7.4%), valine(6.5%),
isoleucine(5.5%), phenylalanine(4.5%),threonine(4.4%),
methionine(2.5%), tryptophan(1.1%). It is white amorphous
solid in pure form with hydrophobic interactions which make
it water- insoluble. It is tasteless, odourless with
isoelectric pH 4.6
APPLICATIONS:
Edible casein can be used in Food, Beverage,
Pharmaceutical, Health & Personal care
products, Agriculture/Animal Feed/Poultry. Edible Casein is
used in cheese making and protein supplement such as in
cream-based soups, sherbet, pudding and custard. Casein is
the principal protein of cow’s milk. It is the curd that forms
when milk is left to sour. It is the most commonly used milk
protein in the food industry and contains 21 amino acids.

Casein can be used as nutritional supplements,

thickener, emulsifier and texture stabilizer in food such as
in cream-based soups, sherbet, pudding and custard.

Casein can be used as nutritional supplements,

thickener, emulsifier and texture stabilizer in beverage

FIG: Cow milk and structure of casein micelle.

 EXPERIMENT
AIM:
To study quantity of casein in different samples of milk.

Apparatus Required:
Funnel, funnel stand, glass rod, filter paper, weight box, test tubes,
pestle and mortar, Different samples of milk, Saturated ammonium
sulphate solution,1 % acetic acid solution.

THEORY:
Natural milk is an opaque white fluid secreted by the mammary gland
of female mammal. The main constituents of natural milk are protein,
carbohydrates, minerals, vitamins, fats and water and it 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 covert
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.

Procedure:
1. Take a clean dry beaker, put into 20cc of cow’s milk
and add 20ml of saturated ammonium sulphate solution
slowly and with stirring. Fat along with casein will
precipitate out.
2. Filter the solution and transfer the precipitates in
another beaker.
3. Add about 30ml of water to the precipitate.
4. Only casein dissolves in water forming milky solution
leaving fat undissolved.
 5. Heat the milky solution to about 40 and add 1% acetic
acid solution drop wise, when casein gets precipitated
6. Filter the precipitate, wash with water and let the
precipitate dry.
7. Weigh the dry solid mass in a previously weighed watch
glass.
8. Repeat the experiment with other samples of milk.

OBSERVATION:

FIG: Observation table.

Volume of milk taken in each case = 20 ml.

The yield of casein precipitated from the various milk

samples of goat milk, cow milk and buffalo milk contains 6.4
gm, 7.8 gm and 4 gm respectively.Similarly, the milk samples
availed from the market such as milk -A and milk -B was 6.8
gm and 5.5 gm respectively. This shows that the casein
precipitated from the cow milk contains more amount of
casein protein than the goat and buffalo milk samples. The
lower amount of casein in the buffalo milk is may be due to
the more fat content in it. The dissimilarities between the
milk samples -A and B is revealed that the market milk -B
may be adulterated with water or any other substance
Conclusion
This study clearly indicated that the amount of casein
precipitated from the cow milk was higher than that of the
other milk samples. The quantitative analysis of casein
precipitated from the various milk samples provide the
ample scope to the cottage cheese manufacture.

According to the research findings, cow milk

contains the largest amount of casein protein. Thus, the cow
milk is suitable for the best muscle growth and basic body
building achievements. It was found that goat milk contains
the small amount of casein protein. Although the mineral
content of goat's milk and cow's milk is generally similar,
goat's milk contains more calcium, potassium, iron,
magnesium and sodium. All milk has lots of casein but there
are different types of casein and for someone who has
casein sensitivity, goat milk may provide an alternative to
which they do not react.

PRECAUTIONS
1.During filtration, press the casein formed.
2. Use only the required amount of acid for complete
precipitation.
3.Use only fresh milk.
4. Use same amount of each sample for the experiment.

BIBLIGRAPHY:
www.google.co.in, wwwwikipedia.org, www.fitday.com