STUDY ON QUANTITY OF CASEIN

PRESENT IN DIFFERENT SAMPLES OF

MILK

Project Report
Submitted to department of chemistry, St Xavier’s college,
Maitighar for partial fulfillment for the requirement of NEB
+2 science in chemistry

Submitted By

Anuska Bashyal
Class: 12
Roll no: 021NEB326
Section: G

Submitted to:
Ms. Manisha Neupane
The Department of Chemistry
St. Xavier’s College, Maitighar
Kathmandu, Nepal

Date: 1st February, 2023

 RECOMMENDATION

It is to certify that the project entitled “STUDY ON QUANTITY OF CASEIN

PRESENT IN DIFFERENT SAMPLES OF MILK” by Ms. Anuska Bashyal under
the supervision of Ms. Manisha Neupane, here submitted for the partial fulfillment of
Project Work of Grade XII, NEB +2 Science in Chemistry has been accepted.

……………………………………
Supervisor
Ms. Manisha Neupane
Department of Chemistry
St. Xavier’s College
Maitighar, Kathmandu, Nepal

Date: 1st Feb, 2023

ii
 ACKNOWLEDGEMENT

I extend my pleasure in acknowledging my gratefulness to all who assisted me in

completing this project successfully. This project required guidance and assistance
from various people and I am extremely fortunate to have received this guidance in
completion of the project.
I am indebted to St. Xavier’s College and Department Of Chemistry for allocating us
such a resourceful project. I would like to take the opportunity to acknowledge our
supervisor and gratified lecturer of Chemistry, Ms. Manisha Neupane for her valuable
guidance, supervision, suggestions and support which helped to make this project a
success. A special thanks to our lab coordinators and lab teachers who provided us all
the resourceful materials which helped a lot throughout the report process. I also thank
all the organizations that have provided the necessary information for this report.
Lastly, I would like to appreciate my friends, classmates who supported a lot during my
project. I would also like to thank my parents for their advice as well as moral and
financial support.

Thank you
Anuska Bashyal
Level: +2
Roll: 021NEB326

Date: 1st Feb, 2023

iii
 TABLE OF CONTENTS

RECOMMENDATION ...............................................................................................ii
ACKNOWLEDGEMENT ......................................................................................... iii
TABLE OF CONTENTS ........................................................................................... iv
ABSTRACT .................................................................................................................. v
INTRODUCTION........................................................................................................ 1
Casein ........................................................................................................................ 1
OBJECTIVES OF THE STUDY................................................................................ 3
METHODOLOGY ...................................................................................................... 3
LITERATURE REVIEW ........................................................................................... 4
SAMPLE EXPERIMENT: Experiment to study amount of casein in different
samples of milk ............................................................................................................. 5
RESULTS AND DISCUSSION .................................................................................. 6
Factors affecting quantity of casein in milk: ......................................................... 6
CONCLUSION ............................................................................................................ 7
RECOMMENDATION ............................................................................................... 8
REFERENCES ............................................................................................................. 9

iv
 ABSTRACT

Casein is a protein that makes up a significant portion of the protein content in cow’s
milk. It is an important component of many dairy products and are also raw materials
of various products. The quantity of casein present in milk may vary depending on
various factors. This study, prepared as a compilation of various studied conducted in
the past came upon the conclusion as to what may be the factors affecting the quantity
of casein in milk. Some were found to be source (species), breed of animal, and their
nutritional and environmental conditions. The results of the study indicated casein
content of cow’s milk to be higher in many of the studies conducted than goat or buffalo
milk which were lesser, but within the standard range. It is important to note that the
study had limited resources which cannot be generalized for the entire cattle population.
Further studies with larger sample size with different species and their breeds and are
needed to understand the variations in casein among different milk sources. As casein
is an ever growing market, those results and findings can be valuable for minor level
industries dealing with casein.

Keywords: Casein, Casein in milk, Factors affecting casein content in milk, Study on
Quantity of casein present in various samples of milk

v
 INTRODUCTION

Milk is a white liquid food produced by the mammary glands of mammals. It is the
primary source of nutrition for young mammals (including breastfed human infants)
before they are able to digest solid food. Immune factors and immune-modulating
components in milk contribute to milk immunity. It is the richest and appreciable source
of energy for infant mammals including human beings.
As an agricultural product, dairy milk is collected from farm animals. Humans continue
to consume milk beyond infancy, using the milk of other mammals (especially cattle,
goats and sheep) as a food product. More than six billion people worldwide consume
milk and milk products, and between 750 and 900 million people live in dairy-farming
households.
Milk is essentially an emulsion of fat and protein in water, along with dissolved sugar
(carbohydrate), minerals, and vitamins. These constituents are present in the milk of all
mammals, though their proportions differ from one species to another and within
species. The pH of milk ranges from 6.7 to 6.9.
Protein, carbs, lipids, minerals, and water are all found in milk, making it a complete
food. The composition of milk in different samples is tabulated below:

Table 1: Table of composition of milk in different samples of milk

Casein
Casein is considered as a chief and major component of milk because it constitutes
about 80% of milk protein while remaining are lactose (milk fat) and whey.
The main phosphorate present in milk is casein which gives it its white color. Casein
protein can also be found in infant formulae, yogurt, cheese, and a number of dietary
supplements in addition to milk. Casein constitutes the 2.7% out of total protein mixture
of 3.3%. It is found in the milk in the form of micelles.

1
Casein serves as a food source,
providing amino acids, carbs, and the
minerals calcium and phosphorus.

Fig1.1: sub-micelle model of casein micelle

It is relatively hydrophobic, making it poorly soluble in water. The micelles that contain
them have negative charge and on adding acid to the milk the negative charges are
neutralized.

Casein comprises multiple individual casein components (s1-, s2-, s-, and s-casein),
each having slightly different properties. Skim milk can either be processed with
rennet to make rennet casein or it can be acidified to produce acid casein.

The study of the quantity of casein

present in different samples of milk
is an important area of research for
several reasons. Casein is a major
protein in milk and is widely used in
the food industry for its functional
and nutritional properties. Fig 1.2 structure of casein in milk

Understanding the variation in casein content in milk from different sources can provide
valuable information for the dairy industry, food manufacturers, and consumers.
Besides this, the seasoning and dressing of leather, shoe cleansers and polishes, textile
printing and sizing, pesticide sprays, soap making, are some minor industrial
application areas in which casein functions as a protective colloid, emulsifying agent,
or binder. Casein is commonly used in coatings for paper, glues, paints, plastics, and
synthetic fibers.
Casein content in milk can be influenced by several factors, including the species of the
animal, the breed, the age of the animal, the stage of lactation, and the diet of the animal.
These factors can impact the quality and composition of milk and, therefore, the
quantity of casein present.

2
To quantify the casein content in milk, various methods have been developed, including
centrifugation, precipitation, and chromatography. These methods vary in their
accuracy, sensitivity, and cost.
Studies on the quantity of casein in different samples of milk have aimed to provide a
better understanding of the variation in casein content in milk from different sources
and the factors that influence it.

OBJECTIVES OF THE STUDY

To study the composition of casein in milk and variables that determine the level of
casein in diverse milk samples.

METHODOLOGY

Both qualitative and quantitative techniques were used in the investigation. The raw
data or material was collected from the internet via PDFs, webpages, and E-books and
was arranged chronologically with appropriate analysis and study. The sample
experiment was run to observe milk samples from different locations and to show how
the research's findings differed. The aforementioned techniques were used to acquire
both theoretical and practical understanding of the topic at hand.

3
 LITERATURE REVIEW

A literature review on the study of the quantity of casein present in different samples
of milk typically involves reviewing multiple studies conducted in the past that have
aimed to quantify the amount of casein in milk from various sources. Some of the key
findings from these studies are as:
 Some studies have reported higher levels of casein in milk from cows than in milk
from other species, while others have found no significant differences. Prandini et
al. (2010)
 Some studies have found that casein levels can vary within a single species,
depending on factors such as the breed, the age of the animal, and the stage of
lactation. Adesogan et al. (2011)
 The quantity of casein in milk can vary depending on the species of the animal
(cow, goat, sheep, etc.).
 The methods used to quantify casein in milk can also impact the results, with some
methods being more accurate than others. Common methods include centrifugation,
precipitation, and chromatography.
 There is some evidence to suggest that the diet of the animal can impact the quantity
of casein in milk, with diets rich in certain nutrients potentially leading to higher
levels of casein.
The specific results of each study depends on the methods used, the populations studied,
and the research questions being addressed.

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SAMPLE EXPERIMENT:
Experiment to study amount of casein in different samples of milk

Materials required:
 Beakers
 Filtration Flasks
 Measuring cylinders
 Glass rod Spatula
 China dish
 Dropper
 10% acetic acid
A total of 5 milk samples were collected from different sources, including cow’s milk,
buffalo milk, goat milk, and two milk samples from Market.
Procedure
•A clean dry beaker was taken, and 20cc of milk was added, after which 20 ml of
saturated ammonium sulphate solution too was added slowly with stirring. Fat along
with casein was precipitated out.
• The solution was filtered and the precipitates transferred in another beaker.
• About 30 ml of water was added to the precipitate.
• Only casein dissolves in water forming milky solution leaving fat undissolved.

• After filtration, the milky solution was heated to about 40˚ C and 1% acetic acid
solution too added drop wise, when casein gets precipitated.
• The precipitate was filtered, washed with water and let to dry.
• The dry solid mass was weighed in a previously weighed watch glass.
• The experiment was repeated with other samples of milk

Experiment Results
Volume of milk taken in each case = 20 ml.

This shows that the cow milk contains more amount of casein protein than the goat and
buffalo milk samples. As for the milk samples -A and B, we can see that the market
milk -B may be adulterated with water or any other substance.

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 RESULTS AND DISCUSSION

Although the research techniques and samples taken differs the results of every study
conducted till date, some general findings and interpretations are as follows:
Factors affecting quantity of casein in milk:
The amount of casein in milk can be affected by several factors, including:
 Species: The species of the animal producing the milk can impact the amount of
casein present. For example, a study by Prandini et al. (2010) found that the amount
of casein in cow's milk was generally higher compared to other species like goats
and sheep.
 Breed: The breed of the animal can also impact the amount of casein present in
milk. A study by Hoerr et al. (2018) found that the breed of dairy cattle can affect
the amount of casein in milk, with some breeds producing milk with higher casein
content compared to others.
 Age: The age of the animal can impact the amount of casein present in milk. For
example, the casein content in milk can decrease as the animal reaches the end of
lactation.
 Stage of lactation: The stage of lactation can also affect the amount of casein in
milk. A study by Balamurugan et al. (2017) found that the amount of casein in milk
decreases as the animal progresses through lactation.
 Diet: The diet of the animal can have a significant impact on the amount of casein
in milk. A study has concluded that diets that are rich in certain nutrients, such as
protein, can lead to higher levels of casein in milk.
 Genetics: Genetics can also play a role in determining the amount of casein present
in milk. Some genetic variants are known to be associated with higher or lower
levels of casein in milk.
These are the major factors that can affect the amount of casein in milk, but there may
be other factors that can impact casein content as well. It is important to consider these
factors when interpreting the results of studies on the quantity of casein in different
samples of milk.

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 CONCLUSION

In conclusion, the study of the quantity of casein present in different milk samples is
important for various purposes, such as quality control in the dairy industry, research
on the nutritional properties of milk, and the development of new food and medical
products. Also, these studies will have important implications for the dairy industry, as
they could inform breeding and management practices to optimize casein content in
milk.
Interpreting the results in the context of previous researches, we can see that there is a
need for further research to better understand the factors that influence casein content
in milk and the importance of accurate and reliable methods for quantifying casein.
Further research in this area will continue to advance our understanding of casein and
its applications.

7
 RECOMMENDATION

The aforementioned study or research will surely be beneficial to future students who
are interested in dairy technology and food technology. The growing demand for casein
from the sports nutrition market and increasing usage of casein protein in dietary
supplements are also impacting the growth of the casein protein market. There are
various fields that require more casein related studies and study report like ours can
surely be beneficial in these areas:
 Development of new processing methods for casein
 Study of casein as a functional food ingredient
 Examination of casein's role in human nutrition and health
 Analysis of casein's sustainability and environmental impact
 Exploration of casein's potential applications in industrial processes, such as paper
production and adhesives
 Study of casein's ability to act as a controlled release system for drugs.

Hence, as mentioned previously, through this study, we want to highlight the scarcity
of casein related experimental studies that can be accessed by general public that can
aware them more about its composition in milk and opt for the best choice for them.

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 REFERENCES

Articles, Journals and Reports:

Adesogan, A. T., Kebreab, E., Waghorn, G. C., Mcneill, D. M., & France, J. (2011).
Milk production and composition of dairy cows offered different forage to
concentrate ratios. Animal Feed Science and Technology, 167(3-4), 220-229.

Balamurugan, R., Sivakumar, D., Ravi, R., & Jeyakumar, S. (2017). Influence of stage
of lactation on milk yield and composition of crossbred dairy cows. Journal of
Applied Animal Research, 46(1), 256-260.

Hoerr, F. J., Chang, Y. M., & Van Amburgh, M. E. (2018). Genetic parameters for and
relationship of casein content to milk yield and composition in Holstein and Jersey
cattle. Journal of Dairy Science, 101(7), 6516-6526.

Prandini, A., Bittante, G., Nardone, A., D'Andrea, M., & Cecchinato, A. (2010). Casein
content in milk from different species of mammals. Italian Journal of Animal
Science, 9

T Hemma, J Otte. Status and prospects for small holder milk production. A global
perspective (PDF) Food and Agricultural Organization of the United Nations, 2010.

Chemistry investigatory project on study of quantity of casein present in different

samples of milk(PDF) Neelanjyan Dutta

Links:

http://www.milkfacts.info/Milk%20Composition/Milk%20Composition%20Page.htm

Experiment references:
Advanced Organic Practical Chemistry; By O.P. Aggarwal