KENDRIYA VIDYALAYA NO.

2
DELHI CANTT-110010

2023 – 2024
CHEMISTRY
INVESTIgATORY
pROjECT
CASEIN IN MILK

DATE:10/1/24

SUBMITTED BY: NAYASHA 12 ‘B’

SUBMITTED TO: MS RASHMI

 ACKNOWLEDgEMENT
I would like to express my immense gratitude
to my chemistry teacher Mrs. Rashmi , for the
help and guidance she provided for completing
the investigatory project.
I also thank my parents who gave their ideas
and inputs in making this Project. Most of all I
thank our school management, for providing
us the facilities and opportunity to do this
project.
Lastly, I would like to thank my school mates
who have rendered and done this project along
with me. Their support made this project
fruitful
 CERTIfICATE
This is certified that Nayasha student of
Class 12th ‘b’ of Kendriya Vidyalaya No.2,
Delhi Cantt has completed the project titled
“study the amount of casein in milk” during
the academic session 2023-24 towards
partial fulfilment physics practical
examination

SIGNATURE OF TEACHER SIGNATURE OF EXAMINER

 INTRODuCTION
Milk is a complete diet as it contains proteins, carbohydrates,
fats, minerals, vitamins and water. The average composition
of milk from different sources is given below:

SOURCE WATER MINERALS PROTEINS FATS CARBO-

OF (%) (%) (%) (%) HYDRATES
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 the most predominant phosphoprate is found in
milk an cheese. When coagulated with rennet, casein is
sometimes called Paracasein. British terminology, on the
other hand, uses the term caseinogen for the uncoagulated
protein and casein for coagulated protein. As it exists in
milk, it is a salt of calcium.
Casein is not coagulated by heat. It is precipitated by acids
and by rennet enzymes, a proteolytic enzyme typically
obtained from the stomachs of calves. The enzyme trypsin
can hydrolyze off a phosphate-containing peptone.
Casein consists of a fairly high number of praline
peptides, which do not interact. There are also no
disulphide bridges. As a result, it has relatively little
secondary structure or tertiary structure. Because of
this, it cannot denature. It is relatively hydrophobic,
making it poorly soluble in water. It is found in milk as
a suspension of particles called casein micelles which
show some resemblance with surfactant-type micellae
in a sense that the hydrophilic parts reside at the
surface. The caseins in the micelles are held together by
calcium ions and hydrophobic interactions. These
micelles have negative charge and on adding acid to
milk the negative charges are neutralized.
Ca2+ - Caesinate + 2CH3COOH(aq) à
Casein+(CH3COO)2Ca(aq)
The isoelectric point of casein is 4.7. The purified
protein is water insoluble. While it is also insoluble in
neutral salt solutions, it is readily dispersible in dilute
alkalis and in salt solutions such as sodium oxalate and
sodium acetate.
ObjECTIVE
TO STuDY THE QuANTITY Of CASEIN pRESENT IN DIffERENT SAMpLES Of MILK
 AppLICATIONS:
In addition to being consumed in milk, casein in used
in the manufacture of adhesives, binders, protective
coatings, plastics (such as for knife handles and
knitting needles), fabrics, food additives and many
other products. It is commonly used by bodybuilders as
a slow-digestive source of amino acids as opposed to
the fast-digesting whey protein, and also as an
extremely high source of glutamine (post workout).
Another reason it is used in bodybuilding, is because of
its anti-catabolic effect, meaning that casein
consumption inhibits protein breakdown in the body.
Casein is frequently found in otherwise nondairy
cheese substitutes to improve consistency especially
when melted.
To study quantity of casein in different samples of milk.

Milk contains 3 to 4% casein suspended in water in

the colloidal form. It is precipitated in a weakly
acidic medium.

Funnel, funnel stand , glass rod , filter paper, weight box ,

test tubes, pestle and mortar.

(1)Different samples of milk.

(2)Saturated ammonium sulphate
Solution.
(3) 1 % acetic acid solution.
1. Wash the beaker (250 ml) with the distilled water and
dry it.
2. Take 20 ml of buffalo’s milk in 250 ml beaker and find
its weight.
3. Add 20 ml saturated solution of ammonium sulphate
slowly with stirring. Fat and casein will separate out as
precipitate.
4. Filter the above solution and transfer the precipitate in
another beaker.
5. Treat the above precipitate with 30 ml distilled water.
Casein dissolves forming milky solution whereas fat
remains as such.
6. Warm the above contents of the beaker to 40 - 45°C on a
low flame. Now, add 1% acetic acid solution drop wise
with stirring when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled
water and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s
milk and sheep’s milk.
Volume of milk taken in each case = 20 ml

Weight of milk taken = W₁ g

Weight of Casein isolated = W₂ g

Percentage of casein = Weight of Casein x 100

Weight of milk
 1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very
slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding
ammonium
sulphate solution and wait some time for
fat and casein to precipitate out.
5. Take the amount readings carefully with
digital weighing machine only.

Different Samples of milk contains different

percentage of casein.
Highest percentage of casein is present in Goat’s
milk.
www.wikipedia.com

www.encyclopedia.com
www.caesine-pro.com
www.sciencejournals.com
www.icar.nic.in
www.zetascience.com
www.scribd.com