NAME ARYAN SINGH

CLASS & SECTION XII – B

ROLL NO. 10

TOPIC Study of quantity of casein

present in different
samples of milk
DATE OF
SUBMISSION

TEACHER’S NAME Ms. Pritam Vishwakarma

TEACHER’S
SIGNATURE

TEACHER’S
REMARK
 CERTIFICATE
This is to certify that Aryan Singh, student of Class 12th B,
Ryan International School, Sanpada, has successfully
completed the coursework of Chemistry on the topic “Study
of quantity of casein present in different samples of milk’’.,
under the guidance of Ms. Pritam Vishwakarma during the
academic session 2023 – 2024 in partial fulfilment of
Mathematics Practical Examination of the Central Board of
Secondary Education (CBSE).

External Signature:

Principal’s Signature:

Internal Signature:

School Stamp:
 ACKNOWLEDGEMENT
I would like to express my sincere and special gratitude
to our Principal Ma’am, Mrs. Muriel Fernandes of our
esteemed Ryan International School, Sanpada for
always encouraging us to excel in all that we do. I would
like to thank my Mathematics teacher, Ms. Pritam
Vishwakarma for her continuous guidance and
encouragement and immense motivation which helped
me at all stages of this project. Lastly, I would like to
thank my family and friends for helping me in the
completion of the project.
 INDEX
Topic Page Number

Introduction 6

OBJECTIVES OF THE STUDY 9

METHODOLOGY 9

LITERATURE REVIEW 10

SAMPLE EXPERIMENT 11

RESULTS AND DISCUSSION 13

CONCLUSION 15

RECOMMENDATION 16

REFERENCES 17
 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-
modulatingcomponents 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 with in 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
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 colour. 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.
Casein serves as a food source, providing amino acids, carbs,
and the minerals calcium and phosphorus.
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
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.

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 industrialapplication 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
 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
 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 ETAL. (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. A DESOGAN 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.
 SAMPLE EXPERIMENT
Experiment to study amount of casein in different samples
of milk

Materials required:
1. Beakers
2. Filtration Flasks
3. Measuring cylinders
4. Glass rod Spatula
5. China dish
6. Dropper
7. 10% acetic acid

A total of 5 milk samples were collected from different sources, including

cows 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.
❖ A bout 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
 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
 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 case in. Further research in this area will continue to
advance our understanding of casein and its applications
 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 case in 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:

1. Development of new processing methods for casein

2. Study of casein as a functional food ingredient
3. Examination of casein's role in human nutrition and health
4. Analysis of casein's sustainability and environmental impact
5. Exploration of casein's potential applications in industrial
processes, such as paper production and adhesives
6. 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 canaware them more about its
composition in milk and opt for the best choice for them
 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 toconcentrate ratios.
Animal Feed Science and Technology, 167(3-4), 220-229.
Balamurugan, R., Sivakumar, D., Ravi, R., & Jeyakumar, S. (2017). Influence of stageof
lactation on milk yield and composition of crossbred dairy cows. Journal ofApplied
Animal Research, 46(1), 256-260.

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

Prandini, A., Bittante, G., Nardone, A., D'Andrea, M., & Cecchinato, A. (2010).
Caseincontent in milk from different species of mammals. Italian Journal of
AnimalScience, 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

differentsamples 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