CENTRAL BOARD OF SECONDARY EDUCATION

ALL INDIA SENIOR SECONDARY EXAMINATION 2023-24

OXFORD ENGLISH SCHOOL, PATAN

PROJECT REPORT ON

STUDY OF QUANTITY OF CASEIN

PRESENT IN DIFFERENT SAMPLES OF
MILK
NAME DIVY AMIN
ROLL NO 29

CLASS : XII SCIENCE

SUBJECT : CHEMISTRY

SUBCODE : 043

PROJECT GUIDE : Ms. JYOTI BHAGCHANDANI

PGT(CHEMISTRY)

OXFORD ENGLISH SCHOOL, PATAN

 OXFORD ENGLISH SCHOOL, PATAN

CERTIFICATE

This to certify that Master Divy Amin of class XII Science of academic
year 2023-24 has completed this project synopsis under the guidance of his
Chemistry teacher and this project may be considered as the part of the practical
examination of All India Senior Secondary Certificate Examination-2024 conducted
by the central board of secondary education.

Signature: Signature: Principal

External Examiner Ms. Jyoti Bhagchandani Mr. Joyan Jose

 ACKNOWLEDGEMENT

Apart from the efforts of me, the success of any project depends largely on
the encouragement and guidelines of many others. I take this opportunity to express
my gratitude to the people who have been instrumental in the successful completion
of this project.

I express deep sense of gratitude to almighty God for giving me strength for
the successful completion of the project.

I express my heartfelt gratitude to my parents for constant encouragement

while carrying out this project.

I gratefully acknowledge the contribution of the individuals who contributed in

bringing this project up to this level, who continues to look after me despite my flaws.

I express my deep sense of gratitude to the founder Principal, Oxford English

School, Patan Mr. Jagdish Kathuriya who has been continuously motivating and
extending their helping hand to us.

I express my sincere thanks to the academic Principal, Mr. Joyan Jose for
constant encouragement and the guidance provided during this project

I am overwhelmed to express my thanks to The Administrative Officer for

providing me an infrastructure and moral support while carrying out this project in
the school.

My sincere thanks to Ms. Jyoti Bhagchandani, Master In-charge, A guide,

Mentor all the above a friend, who critically reviewed my project and helped in
solving each and every problem, occurred during implementation of the project

The guidance and support received from all the members who contributed
and who are contributing to this project, was vital for the success of the project. I am
grateful for their constant support and help.
TO STUDY THE QUANTITY
OF CASEIN
PRESENT IN
DIFFERENT SAMPLES OF
MILK
 INDEX

S.NO. TOPIC PAGE

1. INTRODUCTION 8
2. ABOUT CASEIN 9
3. AIM 10
4. REQUIREMEMTS 10
5. THEORY 11
6. PROCEDURE 12
7. OBSERVATION 13
8. CONCLUSION 14
9. BIBLIOGRAPHY 15
10. BIBLIOGRAPHY 12
 INTRODUCTION
Milk is a white fluid secreted by the mammary glands
of living organisms. It is the food of exceptional inters
probability. Milk is also known to contain all sorts of
micronutrients essential for a body of an organism. The
major milk protein Casein is found only in milk and
nowhere in the world. The composition of milk from
different sources is given below:

SOURCE WATER MINERAL PROTEIN FATS CARBOHYDRATES

OF 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
 ABOUT CASEIN
Casein is a major protein constituent in milk
and is a mixed phosphor-protein. Casein has
isoelectric pH of about 4.7 and can be easily
separated around the isoelectric pH. It readily
dissolves in dilute acids and alkalies. 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.

This is how ALPHA CASEIN structure looks

like:
 Aim
To study the quantity of casein in different
samples of milk.

REQUIREMENTS
1. Beakers(250 ml)
2. Filter Paper
3. Glass Rod
4. Weight Box
5. Filtration Flask
6. Buchner Funnel
7. Test Tubes
8. Porcelain
9. Different samples of Milk
10. 1% of Acetic acid solution
11. Ammonium Sulphate Solution
 THEORY
Natural Milk is an opaque white fluid secreted
by the mammary glands of female mammal.
The main constituent of natural milk are
Protein, Carbohydrate, Mineral, Vitamins, Fats
and Water and 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 becomes sour because of
bacteria present in air. These bacteria convert
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. A clean dry beaker has been taken, followed by
putting 20ml of saturated ammonium sulphate
solution slowly and with stirring. Fat along with
casein was precipitate out.
2. The solution was filtered and transferred the
precipitates to another beaker. Added about 30ml
of water to the precipitate. Only casein dissolves in
water forming milky solution leaving fat
undissolved.
3. The milky solution was heated to about 40 degrees
and add 1% of acetic acid solution drop-wise,
when casein got precipitated.
4. Filtered the precipitate. Washed with water and
the precipitate was allowed to dry.
5. Weighed the dry solid mass in a previously
weighed watch glass.
6. The experiment was repeated with other samples
of milk.
 OBSERVATIONS
After following the above procedure, the final
observations we get are:

CONTENTS AMOUNT
SAMPLE SOURCE OF OF % OF
NO. PROTEIN CASEIN CASEIN
(g/ml)
1. Cow Milk 0.60 0.5 5
2. Goat Milk 0.65 0.34 3.25
3. Buffalo 0.85 0.4 4.20
Milk
4. Packet 0.75 0.39 3.88
Milk
 CONCLUSION
According to above brief analysis of casein milk, we
are able to conclude that:
1. Amount of casein present in Cow Milk is 5%.
2. Amount of casein present in Goat Milk is 3.25%.
3. Amount of casein present in Buffalo’s Milk is
4.2%.
4. Amount of casein present in Packet Milk is
3.88%.

So according to above analysis, we can finally

conclude the Cow Milk is the best milk or
beneficial milk for human beings.
 BIBLIOGRAPHY
 Comprehensive Practical Chemistry Class 12
 http://www.google.com/=casein+milk
 http://en.wikipedia.org/wiki/Casein