INDIAN SCHOOL SOAHR

CHEMISTRY INVESTIGATORY PROJECT

2022-’23

To determine amount Of
CASEIN present In Different samples Of
Milk

DONE BY:

Supreet Kaur
XII-B
4775

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 SUSAN BONES

LEBENSLAUF FÜR CHEMIE

EXPERTEN ZUM AUSDRUCKEN

Supreet Kaur
B Präsentation
Hier beginnt deine
Determining the amount of casein present in different samples of milk

A4 Print Ready
 ACKNOWLEDGEMENT

I wish to express my deep gratitude and sincere thanks

to my Principal, Ms. Sanchita Verma, for her
encouragement and for all the facilities that she provided
for this project work. I sincerely appreciate this
magnanimity by taking me into her fold for which I shall
remain indebted to her. I extend my hearty thanks to Ms.
Sabira Seni chemistry teacher, who guided me to the
successful completion of this project. I take this opportunity
to express my deep sense of gratitude for her valuable
guidance, constant encouragement, constructive comments,
sympathetic attitude and immense motivation, which has
sustained my efforts at all stages of this project work.

I can’t forget to offer my sincere thanks to my family who

helped me to carry out this project work successfully & for
their valuable advice & support, which I received from
them time to time.

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 INDEX

TOPIC PAGE NO.

AIM 5

INTODUCTION 6

THEORY 7

MATERIALS &
8
CHEMICALS REQUIRED

METHOD 9

OBSERVATION 10

RESULT 11

CONCLUSION 12

BIBLIOGRAPHY 13

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 AIM

To determine
amount Of
CASEIN
present In
Different
samples Of
Milk
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 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 the
body of an organism. The major milk protein casein is found
only in milk and nowhere in the world. The composition of casein
is not
constant and depends upon the source of milk.
Average composition of milk from different sources is given
below:
Source of Carbohydrates
Water (%) Mineral (%) Protein (%) Fats (%)
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 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.5 4.5

Casein is a major protein constituent in milk & is a mixed phosphor-

protein. Casein has isoelectric pH of about 4.7 and can be easily
separated around this isoelectric pH. It readily dissolves in dilute acids
and alkalies. 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.
Ca2 + -Caseinate + 2CH3COOH (aq) Caesin + (CH3COO)2Ca

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 THEORY
o Natural milk is an opaque white fluid Secreted by the
mammary glands of Female mammals. The main
constituents of natural milk are Protein, Carbohydrate,
Mineral Vitamins, Fats and Water and is a complete
balanced diet .
o Fresh milk is sweetish in taste.
o However, when it is kept for long time at a temperature
of 5 degree it become sour because of bacteria present
in air.
o These bacteria convert lactose of milk into lactic acid
which is sour in taste.
o In acidic condition casein of milk starts separating out
as a precipitate.
o When the acidity in milk is sufficient and temperature is
around 36 degree, it forms semi-solid mass, called curd.

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 MATERIALS AND CHEMICALS
REQUIRED

 MATERIALS:

o Beakers (250 ml)

o Funnel
o Measuring Cylinders
o Glass rod
o Spatula
o China Dish
o Dropper
o Weight Bore
o Burner

 CHEMICALS:

o Different samples of Milk (camel and cow)

o 1% of acetic acid solution
o Saturated ammonium sulphate solution

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 METHOD
o A clean dry beaker has been taken, followed by putting 20 ml of
cow’s milk into it and adding 20 ml of saturated ammonium
sulphate solution slowly and with stirring. Fat along with Casein
was precipitate out.
o The solution was filtered and transferred the precipitates in
another beaker. Added about 30 ml of water to the precipitate.
Only Casein dissolves in water forming milky solution leaving
fat undissolved.
o The milky solution was heated to about 40oC and add
10% acetic acid solution drop-wise, when casein got
precipitated.
o Filtered the precipitate, washed with water and the precipitate
was allowed to dry.
o Weighed the dry solid mass in a previously weighed watch glass.
o The experiment was repeated with other samples of milk.

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 OBSERVATION

Weight of
Serial
Name of Milk Casein
no.
present (g)
1. Cow 10.9
2. Camel 3.97

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 RESULT

o In all the milk samples Cow Milk pack contains

high casein 10.9 (g) while Camel milk contains
lowest casein 3.97 (g)
o Milk is supposed to be more beneficial if
quantity of casein increases.

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 CONCLUSION

o Different samples of milk contain different

percentage of Casein.
o From this experiment it is concluded that cow
milk is more beneficial with casein
percentage.

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 BIBLIOGRAPHY
o Comprehensive Practical Chemistry
Class-12: Laxmi Publications

o Scribd.com

oWikipedia.com

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