SUDHIR MEMORIAL

INSTITUTE

AISSCE 2023-24
To investigate the study of quantity of acid present
in different sample of milk.

NAME – SAIKAT SARKAR

CLASS – XII SCIENCE
BOARD ROLL NUMBER – 12697523
SUBJECT – CHEMISTRY
 CERTIFICATE
This is to certify that SAIKAT SARKAR, Roll
Number - ............................ of class XII of
Sudhir Memorial Institute has successfully
completed the project report. In physics on
the topic “TO INVESTIGATE THE STUDY
OF QUANTITY OF ACID PRESENT IN
DIFFERENT SAMPLE OF MILK.” for the
fulfilment of AISSCE as prescribed by the
CBSE in the year 2023-24.

______________ _______________
Signature of Signature of
Internal Examiner External Examiner

DATE: / /
ACKNOWLEDGEMENT

Firstly, I would like to thank God for

being able to complete this physics
project with success. Secondly, I would
like to express my special thanks of
gratitude to my teachers. Mr. Rajib Ray
for his ongoing support during the
project.

_______________
Signature of
Student
 DECLARATION

I hereby declare that the project work entitled

“TO INVESTIGATE THE STUDY OF
QUANTITY OF ACID PRESENT IN
DIFFERENT SAMPLE OF MILK”.
Submitted to Department of Chemistry, Sudhir
Memorial Institute is prepared by me.

_______________
Signature of
Student
 CONTENTS

 Certificate
 Acknowledgement
 Declaration
 Contents
 Introduction
 About Casein
 Objective
 Requirements
 Theory
 Procedure
 Observation
 Conclusions
 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 a
body of an organism. The major milk protein
Casein is found only in milk and nowhere in the
world. The composition of milk from different
sources is given below:

SOURCE WATER MINERAL PROTEIN FATS CARBOHYDRATES

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
 ABOUT CASEIN
Casein is a major protein constituent in
milk and is a mixed phosphor-protein.
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.
This is how ALPHA CASEIN structure
looks like:
 AIM
To study the quantity of casein in different
samples of milk.

REQUIREMENTS
1. Beakers (250 ml)
2. Filter Paper
3. Glass Rod
4. Weight Box
5. Filtration Flask
6. Buchner Funnel
7. Test Tubes
8. Porcelain
9. Different samples of Milk
10. 1% of Acetic Acid Solution
11. Ammonium Sulphate Solution
 THEORY
Natural Milk is an opaque white fluid
secreted by the mammary glands of
female mammal. The main constituent
of natural milk are Protein,
Carbohydrate, Mineral, 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
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.
 PROCEDURE
1.A clean dry beaker has been taken, followed
by putting 20ml of saturated ammonium
sulphate solution slowly and with stirring. Fat
along with casein was precipitate out.
2.The solution was filtered and transferred the
precipitates to another beaker. Added about
30ml of water to the precipitate. Only casein
dissolves in water forming milky solution
leaving fat undissolved.
3.The milky solution was heated to about 40
degrees and add 1% of acetic acid solution
drop-wise, when casein got precipitated.
4.Filtered the precipitate. Washed with water
and the precipitate was allowed to dry.
5.Weighed the dry solid mass in a previously
weighed watch glass.
6.The experiment was repeated with other
samples of milk.
 OBSERVATION
After following the above procedure, the final
observations we get are:

CONTENTS AMOUNT
SAMPLE SOURCE OF PROTEIN OF CASEIN % OF
NO. (g/ml) CASEIN

1. Cow Milk 0.60 0.5 5

2. Goat Milk 0.65 0.34 3.25
3. Buffalo Milk 0.85 0.4 4.20

4. Packet Milk 0.75 0.39 3.88

 CONCLUSION
According to above brief analysis of casein
milk, we are able to conclude that:
1.Amount of casein present in Cow Milk is 5%.
2. Amount of casein present in Goat Milk is 3.25%.
3. Amount of casein present in Buffalo’s Milk is
4.2%.
4. Amount of casein present in Packet Milk is
3.88%.

So according to above analysis, we can

finally conclude the Cow Milk is the
best milk or beneficial milk for human
beings.
BIBLIOGRAPHY
 Comprehensive Practical Chemistry Class 12
 http://www.google.com/=casein+milk
 http://en.wikipedia.org/wiki/Casein