STATEMENT OF PROBLEM

The presence and behaviour of casein in

milk, as a key protein component, are
essential factors in various food processing
and dairy industry applications.
Understanding the interactions, stability,
and potential issues associated with casein
in milk is crucial for ensuring product
quality and consumer satisfaction. This
study aims to investigate the properties
and behaviour of casein in milk, with a
focus on (specific aspects or issues to be
explored), to address the challenges and
opportunities in dairy and food processing.
 PROBLEM QUESTIONS:
1) How can we determine the amount of
casein in milk for everyday household use?
ANS- To determine the amount of casein in
milk at home, you can use a basic method:
Add a small amount of white vinegar or
lemon juice to heated milk, watch for curds
(casein) to form, strain them, and estimate
the quantity.

2) Why is it important to know the amount

of casein in milk when making cheese?
ANS- Knowing the amount of casein in milk
is crucial when making cheese because
casein is the primary protein responsible
for curd formation. The quantity of casein
affects the cheese's texture, yield, and
quality. By measuring casein content,
cheesemakers can control the cheese's
characteristics, ensuring a successful
cheese-making process.

3) What role does casein play in the

nutritional value of milk?
ANS- Casein is a rich source of high-quality
protein in milk. It provides essential amino
acids and contributes to the overall protein
content of milk, making it a valuable part of
a balanced diet, especially for muscle
growth and repair.
 INDEX

1. INTRODUCTION
2. THEORY
3. REQUIREMENT
4. PROCEDURE
5. RESULT
6. CONCLUSION
7. LIMITATIONS
8. BIBLIOGRAPHY
 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 the body of an
organism. The major milk protein casein is
found only in milk and nowhere in the
world. The composition of casein is not
constant and depends upon the source of
milk.

Casein is a family of proteins found in milk,

and it plays a crucial role in various dairy
products, including cheese and yogurt.
 THEORY
Casein is a major protein constituent in
milk and is a mixed phosphoprotein. Casein
has isoelectric pH of about 4.7 and can be
easily separated around the 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)- + 2CH3COOH(aq) ->
Casein + CH3COO)2Ca

The purified protein is water insoluble;

insoluble in neutral salt solution. It is
readily dispersible in dilute alkali and salt
solution such as sodium acetate, sodium
oxalate.Natural milk is an opaque white
fluid secreted by the mammary glands of
female mammals. The main constituents of
natural milk are Protein, Carbohydrate,
Mineral Vitamins, Fats and Water and it is a
complete balanced diet. Fresh milk is
sweetish in taste. However, when it is kept
for a long time at a temperature of a 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 degrees, it forms
semi-solid mass, called curd.
The quantity of casein can be estimated by
measuring the weight or volume of the
curds obtained. It's important to note that
this method provides a rough estimate and
is primarily used for household or
educational purposes. For precise
measurements, more advanced laboratory
techniques like the Kjeldahl method or
spectroscopy are employed. Understanding
the amount of casein in milk is essential for
various applications, including cheese
production, as casein is responsible for
curd formation, and it impacts the texture
and quality of cheese. Additionally, it plays
a significant role in the foaming properties
of milk, which is relevant in coffee
preparation and other culinary endeavours.

Casein contains a high number of proline

amino acids which hinder the formation of
common secondary structural motifs of
proteins. There are also no disulfide
bridges as a result, it has relatively little
tertiary structure. It is relatively
hydrophobic making it poorly soluble in
water.
USES OF CASEIN-
1) Paint
Casein Paint is a fast-drying, water-soluble
medium used by artists. Casein paint has
been used since ancient Egyptian times as
a form of tempera paint and was widely
used by commercial illustrators as the
material of choice until the late 1960s
when, with the advent of acrylic paint,
casein became less popular.
2) Glue
Casein-based glues are formulated from
casein, water, and alkalis (usually a mix of
hydrated lime and sodium hydroxide). Milk
is skimmed to remove the fat, then the milk
is soured so that the casein is precipitated
as milk curd the curd is washed (removing
the whey), and then the curd is pressed to
squeeze out the water (it may even be
dried to a powder). The casein is mixed
with alkali (usually both sodium and
calcium hydroxide) to make glue.

3) Plastics and fibre

Some of the earliest plastics were based on
casein. In particular, galalith was well
known for use in buttons. Fiber can be
made from extruded casein. Lanital a fabric
made from casein fibre (known as Aralac in
the United States), was particularly popular
in Italy during the 1930s. Recent
innovations such as Qmilk are offering a
more refined use of the fibre for modern
fabrics.

Milk is a complete diet as it contains

proteins, carbohydrates, fats, minerals,
vitamins and water. The average
composition of milk from different sources
given below:
 Pure casein is an amorphous white solid
without taste or odour. Commercial casein
is slightly yellow, with a pleasant odour.
Dry casein keeps well if protected from
insects and rodents; damp casein is quickly
attacked by Molds and bacteria and
acquires a disagreeable odour. The specific
gravity is 1.25 to 1.31. Casein is a mixture
of phosphoproteins of differing molecular
weight.
Casein is a lyophilic colloid akin to albumin
and gelatin. It is isoelectric at pH 4.6 where
its solubility in water is but 0.01 percent. It
is amphoteric: below pH 4.6 casein forms
moderately soluble salts such as casein
chloride; above pH 4.6 casein forms salts
with bases. Sodium caseinate and other
alkali salts are soluble without limit, while
calcium caseinate, other alkaline earth salts,
and heavy metal salts are nearly insoluble.
Caseinates readily form gels when slowly
coagulated from concentrated solutions.
Formaldehyde forms an insoluble
compound with casein. Casein is insoluble
in most organic solvents. Para casein is less
lyophilic but otherwise identical with
casein.

PROTEIN MOLECULE-
A protein molecule is made from a long
chain of these
amino acids, each linked to its neighbour
through a
covalent peptide bond. Proteins are
therefore also known as polypeptides. Each
type of protein has a unique sequence of
amino acids, exactly the same from one
molecule to the next. Many thousands of
different proteins are known, each with its
own amino acid sequence.
 REQUIREMENT

1) 250 ML BEAKER
2) FILTRATION FLASK
3) MEASURING CYLINDER
4) GLASS ROD
5) SPATULA
6) CHINA DISH
7) DROPPER
8) DIFFERENT SAMPLES OF MILK
9) 10% ACETIC ACID
10) FILTER PAPER
 PROCEDURE

1)A clean dry beaker has been taken,

followed by putting 20 ml of cow’s milk
into it and adding 20ml of saturated
ammonium sulphate solution slowly and
with stirring. Fat along with Casein will
precipitate out.
2)The solution was filtered and transferred
the precipitate in another beaker. Added
about 30 ml of water to the precipitate.
Only Casein dissolves in water forming
milky solution leaving fat undissolved.
3) The milky solution was heated to about
400 C and add 1% acetic acid solution
drop wise, when casein gets precipitated.
4) Filter the precipitate, wash with water
and allow the precipitate to dry.
5) Weigh the solid dry mass in a previously
weighed watch glass.
6) The experiment was repeated with other
samples of milk.
 RESULT

WEIGHT OF MILK TAKEN IN EACH CASE = 20 g

Sno. Sample Weight of % of casein

type of milk casein
1. TONED 0.65 3.25%
2. BUFFALO 0.85 4.20%
3. COW 0.75 3.70%
 CONCLUSION

Different samples of milk contain different

percentage of casein.
At present buffalo milk contains highest
percentage of casein.
 BIBLIOGRAPHY
• https://www.google.co.in
• https://en.wikipedia.org/wiki/Main_Page
• https://www.youtube.com
• https://www.livescience.com
• https://www.instructables.com