AIM & OBJECTIVE

“To study the quantity of casein present in different samples

of milk.”

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 INTRODUCTION

1. MILK

▪ Milk is a nutrient-rich, white liquid food produced by the

mammary glands of mammals.
▪ It is the primary source of nutrition for infant mammals.
▪ It contains vitamins, minerals, proteins, carbohydrates, fats,
and water, forming a complete diet.

Fig 1: Milk

The average composition of milk from different sources has been

enlisted below:

Source Water Minerals Protein Fats Carbohydrate

of milk (%) (%) (%) (%) (%)
Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9

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 Goat 87 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.5 4.5

2. CASEIN

▪ Casein is a major protein constituent in milk that readily

dissolves in dilute acids and alkalis.
▪ It is a mixed phosphor-protein.
▪ It 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+ − 𝑪𝒂𝒆𝒔𝒊𝒏𝒂𝒕𝒆 + 𝟐𝑪𝑯𝟑 𝑪𝑶𝑶𝑯(𝒂𝒒) → 𝑪𝒂𝒔𝒆𝒊𝒏 + (𝑪𝑯𝟑 𝑪𝑶𝑶)𝟐 𝑪𝒂(𝒂𝒒)

Fig 2: Chemical structure of casein protein

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Fig 3: Casein micelles model by: (a) Holt (b) Dalgleish

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 THEORY

Natural milk is an opaque white fluid Secreted by the mammary glands

of Female mammals. The main constituents of natural milk are Protein,
Carbohydrate, Minerals, 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 become 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℃, it forms semi-solid mass, called curd.

Fig 4: Structure of casein sub-micelles and casein micelles, composed of

submicelles held together by calcium phosphate

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 REQUIREMENTS

APPARATUS REQUIRED:

1) Beaker (250 ml)

2) Measuring Cylinders
3) Glass rod
4) Funnel
5) Filter paper
6) China Dish
7) Pipette
8) Weighing machine

CHEMICALS REQUIRED:

1) Different samples of Milk

2) Saturated ammonium sulphate solution
3) 10 % Acetic Acid

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 PROCEDURE

▪ 20 ml of cow’s milk was taken in a clean dry beaker and 20 ml of

saturated ammonium sulphate solution was slowly added into it
with continuous stirring. Fat along with Casein precipitated out.
▪ The solution was then filtered and the precipitate was transferred
into another beaker.
▪ Another 30 ml of water was added to the precipitate. Only Casein
dissolved in water, forming a milky solution, leaving the fat
undissolved.
▪ The milky solution was heated to about 40℃ and 10% acetic acid
solution was added in a drop-wise manner, when casein got
precipitated.
▪ The precipitate was filtered, washed with distilled water, and was
allowed to dry.
▪ The dry solid mass was weighed.
▪ The experiment was repeated with other samples of milk.

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 OBSERVATION

▪ Volume taken in each case = 20 ml

▪ Weight of milk taken = W1 g
▪ Weight of casein isolated = W2 g
▪ Percentage of casein = W2 * 100

Sl. Types of Volume of Weight of Weight of % of

No. milk milk (in mL) milk (W1 g) casein (W2 g) casein
1 Cow 20 18.17 0.62 3.1
2 Buffalo 20 18.10 0.66 3.3
3 Sheep 20 17.86 0.56 2.8
4 Goat 20 18.17 0.90 4.9
5 Horse 20 17.20 0.93 1.3

The yield of casein precipitated from the various milk samples of cow
milk, buffalo, goat, sheep, horse, and camel milk contains 7.8 gm, 4
gm, 6.4 gm, 6.5 gm, and 3 gm respectively. This shows that the casein
precipitated from the cow milk contains more amount of casein protein
than the goat and buffalo milk samples. The lower amount of casein in
the buffalo milk is may be due to more fat content in it.

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 CONCLUSION

This study clearly indicated that the amount of casein precipitated from
the cow milk was higher than that of the other milk samples. The
quantitative analysis of casein precipitated from the various milk
samples provide the ample scope to the cottage cheese manufacture.
Thus, the cow milk is suitable for the best muscle growth and basic
body building achievements.

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 PRECAUTIONS

1. During filtration, press the casein formed.

2. Use only the required amount of acid for complete precipitation.
3. Use only fresh milk.
4. Use same amount of each sample for the experiment.

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 BIBLIOGRAPHY

a. Wikipedia.com
b. Chemiprojects.blogspot.in
c. Scribd.com

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