STUDY the OF QUANTITY OF

CASEIN IN DIFFERENT SAMPLES OF

MILK
CHEMISTRY INVESTIGATORY PROJECT

KENDRIYA VIDYALAYA NO. 1 SALT LAKE

Kolkata- 700064
I would like to express my special thanks of gratitude to my teacher Mrs
Ambika Meena and our principal Mr Sudhanya Karan, who gave me the
golden opportunity to do this wonderful project on the topic of ‘Study of
Quantity of Casein in different samples of Milk.’ This project helped us
enormously to do a lot of research and to know about so many new things.
We also thank each other, the members of the group who helped to
contribute knowledge and materials to make this project a success. Secondly,
we would like to thank our parents, who helped us a lot in finishing this
project within the given limited time.

I am thankful to them. Thanks again to all those who helped us!

 This is to certify that our group of CLASS XII SECTION ‘B’ of Kendriya
Vidyalaya No. 1 Salt Lake, has successfully completed the Chemistry
Investigatory Project on the topic ‘Study of quantity of casein present in
different samples of milk’. We have taken proper care and utmost sincerity
in completion of this project. All the work related to the project was done by
the group members themselves. The approach towards the subject has been
sincere.

We certify that this project is up to my expectations and as per the

guidelines issued by CBSE.

___________________ Sania Das _______________

Sasmita Nayak _______________
Mrs Ambika Meena
Sucheta Das _______________
Romil Dutta _______________
Rachaita Roy _______________
Arpan Das _______________
Arghyadeep Saha ___________
 ❖ AIM OF THE PROJECT
To study the quantity of CASEIN in different samples of milk.

❖ MATERIALS REQUIRED

1) Beakers
2) Funnel
3) Measuring cylinder (100 mL)
4) Watch glass
5) Filter paper
6) 1% acetic acid
7) Different samples of milk
8) Glass rod
9) Chemicals-
a) Different sample of milk
b) Ammonium sulphate solution
c) 1% Acetic acid solution
 ❖ THEORY
Milk is a mixture of many types of proteins, most of them present in very small
amounts. Milk proteins are classified into three main groups of proteins on the basis of
their widely different behaviours and forms of existence. They are caseins (80%), whey
proteins and minor proteins. Casein is a heterogeneous mixture of phosphorous
containing proteins in milk. Casein is present in milk as calcium salt and calcium
caseinate. It is a mixture of alpha, beta and kappa caseins to form a cluster called
micelle. These micelles are responsible for the white opaque appearance of milk.

✓ What is Casein?
Casein is the protein found in all mammals’ milk. Mammals include cow, goat, sheep,
yak, buffalo, camel, and humans. It is found in coagulated form in cheese. It is used
in processed foods and in adhesives, paints, and other industrial products.
• Milk is a complete diet as it contains minerals, vitamins, proteins, carbohydrates,
fats, and water. Average composition of milk from different sources is given
below:

SOURCE WATER MINERALS FATS PROEINS CARBOHDRATES

OF MILK (in %) (in %) (in %) (in %) (in %)

COW 87.1 0.7 3.4 3.9 4.9

HUMAN 87.4 0.2 1.4 4.0 4.9

GOAT 87 0.7 3.3 4.2 4.8

SHEEP 82.6 0.9 5.5 6.5 4.5

Casein in the most predominant protein in milk and is a mixed phosphor protein.
Casein has an isoelectric pH of about 4.7 can be easily separated around this isoelectric
ph. It readily dissolves in dilute acids and alkalis. Casein is present in milk as calcium
caseinate in the form of micelles. These micelles have negative charge and on adding
acid to milk, the negative charges are neutralized.

𝐶𝑎2+ + 𝐶𝑎𝑠𝑒𝑖𝑛𝑎𝑡𝑒 + 2𝐶𝐻3 𝐶𝑂𝑂𝐻(𝑎𝑞) − 𝐶𝑎𝑠𝑒𝑖𝑛 + (𝐶𝐻𝐶𝑂𝑂)2 𝐶𝑎

Chemical formula of casein- 𝐶81 𝐻125 𝑁22 𝑂39P

Natural milk is an opaque white fluid secreted by the mammary glance of female
mammals. The main constituents of natural milk are protein, carbohydrate, mineral
vitamins, fats and water, and is a complete balanced diet. Is Swedish and taste.
However, when it is kept for long time at a temperature of five degree, it becomes sour
because of bacteria present in air. These bacteria convert lactose of milk into ractic
acid, which is sour and taste. In acidic conditions, casinos milk separate out as
precipitate. When the acidity is in milk is sufficient, and temperature is around 36
degrees. It forms curd. Theta one of the first stop

❖ APPLICATIONS

In addition of being consumed in milk, casein is used in the manufacture of adhesives,

binders, protective coatings, plastics (such as knife handles and knitting needles),
Fabrics, full. Additives, And many other products. It is commonly used by body builders
as slow digesting whey proteins and as an extremely high source of glutamine (post
workout). Another reason it., it is used in body building is because of its anti-catabolic
effect, meaning that casein consumption inhibits protein breakdown in the body. Casein
is frequently found in non-diary substitutes to improve consistency, especially when
melted.
 ❖ PROCEDURE

1. A clean dry beaker has been taken followed by putting 20ml of buffalo’s milk.
We add 20ml of saturated ammonium sulphate solution slowly and with a string
thin of fat along with casein was precipitated out.
2. The solution was filtered and the precipitate was transferred in another beaker.
We now add about 30 ml water to precipitate. Only the casein (that is present in
milk) is dissolved in water forming milky solution and the leftover is the
undissolved fat.
3. The milky solution was heated to about 40 degrees Celsius and 1% acetic acid
is added to the solution drop wise when casein gets precipitated.
4. It is then filtered and precipitated and washed with water thence allowed to dry.
5. The dried ppt is weighed in a weight watch glass.
6. The process is repeated with sheep, human and goat milk.

❖ OBSERVATIONS
Volume of milk taken in each case= 20ml
Weight of milk taken= 𝑊1 g
Weight of casein isolated= 𝑊2 g
 𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑎𝑠𝑒𝑖𝑛
Percentage of casein= × 100
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑚𝑖𝑙𝑘

❖ CALCULATIONS
Sl. No. Type of Milk Volume of Weight of Weight of Percentage of
milk taken Milk (g) casein (g) casein (%)
(ml)
1. Buffalo’s milk 20 23.09 0.632 2.73

2. Cow’s milk 20 23.09 0.55 1.64

3. Goat’s milk 20 23.09 0.77 3.67

❖ RESULT
1. different samples of milk contain different percentage of casein.
2. 2. highest percent of casein is present in goat’s milk and that of cow’s is
least.

❖ PRECAUTIONS
1. Handle the apparatus with care.
2. Make sure to stir the milk continuously while adding the chemicals. Do
not disturb the milk and make sure to wait for some time for fat and
casein to precipitate out.
3. Take the amount readings carefully with digital weighing machine only.

❖ BIBLIOGRAPHY
1. iJRASET research papers
2. vlab Amrita olabs
3. slideshare.neG
 Group Members
1) Sania Das
2) Samita Nayak
3) Arghyadeep Saha
4) Arpan Das
5) Romil Dutta
6) Rachaita Roy
7) Sucheta Das