KENDRIYA VIDYALA NO.

2
JLA, BAREILLY CANTT

SESSION:- 2023-2024
CHEMISTRY INVESTIGATORY PROJECT
TOPIC:- STUDY OF CASEIN PRESENT IN
DIFFERENT SAMPLES OF MILK
CLASS:- XII
ROLL NO:-
SUBMITTED BY:- SHIVASHIS PATHAK
SUBMITTED TO:- Z.A. ANSARI
PRINCIPAL EXAMINER

CERTIFICATE
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 THIS IS TO CERTIFY THAT THIS PROJECT
HAS BEEN MADE BY SHIVASHIS PATHAK OF
CLASS XII ON THE TOPIC TO STUDY THE
QUANTITY OF CASEIN PRESENT IN
DIFFERENT SAMPLES OF MILK UNDER THE
GUIDANCE OF OUR CHEMISTRY TEACHER
MR. Z.A. ANSARI SIR AND HAVE BEEN
COMPLETED IT SUCCESSFULLY.

TEACHER PRINCIPAL

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 ACKNOWLEDGEMENT

I WOULD LIKE TO EXPRESS MY SPECIAL

THANKS TO MY TEACHER MR. ZA ANSARI
SIR AS WELL AS OUR PRINCIPAL MR.SHIV
KUMAR SINGH WHO GAVE ME THE GOLDEN
OPPORTUNITY TO DO THIS WONDERFUL
PROJECT WHICH ALSO HELPED ME IN DOING
A LOT OF RESEARCH AND I CAME TO KNOW
ABOUT SO MANY NEW THINGS
I AM REALLY THANKFUL TO THEM.

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 INDEX
TOPIC PAGE NO
1. INTRODUCTION 5
2. ABOUT CASEIN 6
3. THEORY 7
4. AIM 8
5. REQUIREMENTS 9
6. PROCEDURE 10
7. OBSERVATIONS
8. PRECAUTIONS
9. CONCLUSION
10. BIBLIOGRAPHY

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 INTRODUCTION
Milk is an opaque white fluid secreted by the
mammary gland of female mammal. The main
constituents of natural milk are Protein,
Carbohydrate, Mineral Vitamins, Fats and
Water and it is a complete balanced diet.
Average composition of milk from different
sources is given below :

Source Water Minerals Protein Fats Carb.

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
Casein is also found as a constituent in the
milk of all these mammals.

ABOUT CASEIN

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 Casein is the most predominant protein in milk
and is mix phosphor protein. In pure form, it is an
amorphous white solid , tasteless and odourless,
while its commercial type is yellowish with a
pleasing odour.
Cow’s milk contains about 3 percent casein.
Casein is a family of related phospho-proteins
(as1,as2,β,k).

Casein is present in milk as calcium caseinate in

the form of micelles.

THEORY
Fresh milk is sweetish in taste.

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However, When it is kept for a long time at a
temperature of 5 degree it becomes sour due to
bacteria present in air.
These bacteria convert lactose of milk in lactic
acid which is sour in taste.
In acidic conditions 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.

AIM
To study the quantity of casein present in
different samples of milk.

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 THEORY
Milk contains 3% to 4% casein suspended in
water in colloidal form. It is precipitated weakly
acidic medium.

APPARATUS REQUIRED
 Funnel
 Funnel stand
 Glass rod
 Filter paper
 Weight box
 Test tubes
 Pestle and Mortar

CHEMICALS REQURED
 Different samples of milk
 Saturated ammonium sulphate solution
 1% Acetic acid solution, etc.

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 PROCEDURE
1. Wash the 250 ml beaker with distilled water
and dry it.
2. Take 20 ml of buffalo milk in the beaker and
find its weight.
3. Add 20 ml of saturated solution of ammonium
sulphate slowly with stirring,
4. Fat and Casein will separate out as precipitate.
5. Filter the above solution and separate the
precipitate in another beaker.

6. Treat the above precipitate with 30 ml

distilled water. Casein dissolves forming milky
solution whereas fat remains as such.
7. Filter the precipitated casein and wash with
distilled water and dry it.
8. Find the weight of dry precipitate.
9. Repeat the process with different samples of
milk to get multiple results and observations.

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 OBSERVATIONS
Volume of milk taken in each case
= 20ml
Weight of milk taken in each case
= gram
Weight of casein isolated
= gram
Percentage of casein
= weight of casein/weight of mil*100

OBSERVATION TABLE :

S.No. Type Volume Weight Weight Percentage of

of milk of milk of milk of casein casein

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 RESULT

1. Different samples of milk contains different

percentage of casein.

2. Highest percentage of casein is present in

milk.

PRECAUTIONS
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution slowly.
3. Stir milk while adding chemicals.
4. Take the readings carefully with a digital
weighing machine.

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CONCLUSION

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 BIBLIOGRAPHY

www.wikipedia.com
www.encyclopedia.com
www.caseine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com

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TEACHER'S REMARKS

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