Objective:

➢ To study the quantity of casein in different

samples of milk.
 Introduction:

Milk is a complete diet as it contains minerals, vitamins,

proteins, carbohydrates, fats, and water. Average
composition of milk from different sources is given below:

Casein is the phosphoproteins commonly found in

mammalian milk, making up 80% of the proteins in cow
milk. Casein is used in making cheese, a food additive
etc. The most common form of casein is sodium
caseinate.
Casein has isoelectric pH of about 4.7 and can easily
be separated around this isoelectric ph. It readily
dissolves in dilute acids and alkalis. In milk, casein
undergoes phase separation to form colloidal casein
micelles, a type of secreted biomolecular condensate.
These micelles have negative charge and on adding
acid to milk the negative charges are neutralized.
 Materials and Equipment:

1. Beakers (250ml)

2. Filter paper

3. Glass Rod

4. Weight Box

5. Filtration Flask

6. Buchner Funnel

7. Test Tubes

8. Porcelain Dish

9. Different samples of Milk

10. 1% acetic acid solution

11. Ammonium sulphate solution

 Theory:
Natural milk is an opaque white fluid secreted by the
mammary glands of a female mammal. The main
constituent of natural milk are protein, carbohydrates,
mineral, vitamins, fat and water and is a complete diet.
Fresh milk is sweetish in taste. However, when it is kept for
a long time at a temperature of 5° C it becomes sour
because of the 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 of the milk is sufficient and
the temperature is around 36° C, it forms a semi solid
mass called curd.

Structure of Casein
 Experimental Procedure:

a. Take a clean dry beaker, put into it 20ml of

cow's milk and add 20ml of saturated
ammonium sulphate slowly into the beaker
while stirring with a glass rod. Fat along with
casein will precipitate out.

b. Filter solution and transfer the precipitate in

another beaker. Add 30ml of water to the
precipitates.
c. Only casein dissolves in water forming milky
solution, leaving the fat undissolved.
d. Heat the milky solution to about 40°c and add
1% acetic acid solution dropwise, when casein
gets precipitated.

e. Filter the precipitate, wash with water and let it

dry. Weigh the dry solid mass in a previously
weighed watch glass.

f. Repeat the experiment for other samples of

milk.
 Result:
Weight of watch glass: - 18.3 g
Volume of milk taken in each case: - 20ml
Different samples of milk contain different percentage of
casein:
 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.

According to the research findings, cow milk

(Heritage) contains the largest amount of casein
protein. It was found that goat milk contains relatively
small amount of casein. Although the mineral content
of goat's milk and cow's milk is generally similar,
goat's milk contains more calcium, potassium, iron,
magnesium and sodium. All milk has lots of casein but
there are different types of casein and for someone
who has casein sensitivity, goat milk may provide an
alternative to which they do not react.
 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.

5.Add ammonium sulphate solution very slowly.

6.Take the amount readings carefully with digital

weighing machine only.
 Bibliography:

• https://www.seminarsonly.com/Engineering-
Projects/Chemistry/amount-of-casein.php

• https://en.wikipedia.org/wiki/Casein

• http://www.milkfacts.info/Milk%20Composition/Milk%2
0Composition%20Page.htm

• https://www.ijraset.com/research-paper/casein-
quantity-in-different-samples-of-milk