SESSION: - 2023-2024

“PROJECT ON CHEMISTRY”
TOPIC: - TO STUDY THE QUANTITY OF CASEIN PRESENT
IN DIFFERENT SAMPLES OF MILK

SUBMITTED BY: GUIDED BY:

MOKSH MANOHAR PANDA MISS VARSHA AGRAWAL
CLASS: XII (DEPT. OF CHEMISTRY)
ROLL NO:
 CERTIFICATE

This is to certify that the content of this project entitled “To study the quantity of Casein
present in different samples of milk” by Abhishek Nayak (Roll no ) is the
bonafide work of his submitted to INDIAN PUBLIC SCHOOL for consideration in partial
fulfillments of the requirements of CBSE for the award of senior school certificate (2023- 2024)
in Chemistry.

Signature of Principal Signature of Subject

Teacher

Signature of External Examiner

 ACKNOWLEDGEMENT

I would like to express my special thanks of gratitude to my esteemed chemistry teacher “Miss
Varsha Agrawal” for her day to day supervision, invaluable suggestions and encouragement in
completing my project.

I would also like to extend my gratitude to the Principal Sir “Mr. Sachin Pathak” for providing
me with all the facilities that was required.

I thank all my friends for their selfless cooperation & necessary help which could lead to a
timely and smooth completion of the project.

Last but not the least, my regards & deep sense of gratitude is to my loving family, whose silent
blessings helped me for smooth completion of the project.

Signature
INTRODUCATION –

Milk is a complete diet as it contains proteins, carbohydrates, fats, minerals, vitamins and
water. The average composition of milk from different sources is given below:

SOURCE OF WATER MINERALS PROTEINS FATS CARBO-HYDRATES

MILK (%) (%) (%) (%) (%)
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 is the most predominant phosphoprote is found in milk an cheese. When coagulated
with rennet, casein is sometimes called Paracasein. British terminology, on the other hand,
uses the term caseinogen for the uncoagulated protein and casein for coagulated protein. As it
exists in milk, it is a salt of calcium.

Casein is not coagulated by heat. It is precipitated by acids and by rennet enzymes, a

proteolytic enzyme typically obtained from the stomachs of calves. The enzyme trypsin can
hydrolyze off a phosphate-containing peptone.

Casein consists of a fairly high number of praline peptides, which do not interact. There are also
no disulphide bridges. 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 micellae 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.

Ca2+ - Caesinate + 2CH3 COOH(aq) → Casein+(CH3COO)2Ca(aq)

The isoelectric point of casein is 4.7. The purified protein is water insoluble. While it is also
insoluble in neutral salt solutions, it is readily dispersible in dilute alkalis and in salt solutions
such as sodium oxalate and sodium acetate.
Applications:
In addition to being consumed in milk, casein in used in the manufacture of adhesives, binders,
protective coatings, plastics (such as for knife handles and knitting needles), fabrics, food additives and
many other products. It is commonly used by bodybuilders as a slow-digestive source of amino acids as
opposed to the fast-digesting whey protein, and also as an extremely high source of glutamine (post
workout). Another reason it is used in bodybuilding, Is because of its anti-catabolic effect, meaning that
casein consumption inhibits protein breakdown in the body. Casein is frequently found in otherwise
nondairy cheese substitutes to improve consistency especially when melted.
AIM OF THE EXPERIMENT -
To study quantity of casein different sample of milk.

APPARATUS REQUIRED -
Funnel, funnel stand, glass rod, filter paper, weight box, test tubes, pestle and mortar.

CHEMICALS REQUIRED -
(i) Different samples of milk.

(ii) Saturated ammonium sulphate solution.

(iii) 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. Now, add 1% acetic acid solution
drop wise with stirring when casein gets precipitated.

7. Filter the precipitated casein and wash with distilled water and dry it.

8. Find the weight of dry precipitate. 9. Repeat the whole experiment with cow's milk, goat's milk and
sheep's 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

S. no. Type of milk Volume of Weight of milk Weight of casein Percentage of

milk taken (W1 g) (W2 g) casein
(ml)

1. Buffalo’s milk 20 23.09 0.632 2.73%

2. Cow’s milk 20 35.66 0.55 1.64%
3. Goat’s milk 20 23.09 0.77 3.67%

RESULT -
Different Samples of milk contains different percentage of casein.

Highest percentage of casein is present in Gozit's isilk.

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 casein to
precipitate out.

5. Take the amount readings carefully with digital weighing machine only.
 BIBLIOGRAPHY –

www.wikipedia.com

www.encyclopedia.com

www.caesine-pro.com

www.sciencejournals.com

www.icar.nic.in

www.zetascience.com

www.scribd.com