Study of Casin in Milk - Vel

MEL AYNAMBAKKAM
In partial fulfilment of AISSCE 2022-2023

Chemistry project
INVESTIGATORY PROJECT
REPORT
A PROJECT REPORT ON
MADE by: V. V. VYABINI

Class : XII - B
VELAMMAL EDUCATION TRUST
VELAMMAL VIDYALAYA MEL AYANAMBAKKAM
DEPARTMENT OF CHEMISTRY
CERTFICATE
This is to certify that V.V. VYABINI a student of class XII has

successfully completed the research on the below mentioned project
under the guidance of Mr. Dinesh Kumar during the year 2022-2023 in
partial fulfilment of Chemistry practical conducted by AISSCE as per
CBSE.
Chemistry Teacher External Examiner

ACKNOWLEDGEMENT
I would like to express my special thanks of gratitude to my Chemistry
teacher Mr. Dinesh Kumar, as well as our senior principal, Ms.
Shyamala Subbu and Vice principal Ms. Madhuranthaki for providing
me with the opportunity to work on this beautiful project.
I take special pleasure to acknowledge Mr. V.Venkata Raghavan for

the willingness in providing us with necessary lab equipments.
I would also like to thank my parents and friends who helped me to

finish this project within the limited time frame.
Finally, I would like to thank everyone without whose help I could not
have completed my project successfully.
1 INTRODUCTION 1
2 AIM 3
3 THEORY 4
4 REQUIREMENTS 5
5 PROCEDURE 8
6 OBSERVATION 9
7 DIFFERENT MILK 9
SOURCES - USE
8 CONCLUSION 10
9 PRECAUTIONS 10
10 BIBILIOGRAPHY 10
INTRODUCTION
Milk is a white liquid food produced by the mammary glands of mammals. It is
the primary source of nutrition for young mammals (including breastfed human
infants) before they are able to digest solid food. Immune factors and immune-
modulating components in milk contribute to milk immunity. Early-
lactation milk, which is called colostrum, contains antibodies that strengthen
the immune system, and thus reduces the risk of many diseases. Milk contains
many nutrients, including protein and lactose.
As an agricultural product, dairy milk is collected from farm animals. In 2011,
dairy farms produced around 730 million tonnes (800 million short tons) of milk
from 260 million dairy cows. India is the world's largest producer of milk and the
leading exporter of skimmed milk powder, but it exports few other milk products.
The ever-increasing demand for dairy products in India could eventually lead
India to become a a net importer of dairy products. New Zealand, Germany and
the Netherlands are the largest exporters of milk products.
FIGURE 1: SCHEMATIC MODEL OF CASEIN MICELLE
1
The major milk protein casein is found only in milk and no where in the world.
The composition of casein is not constant and depends upon the source of milk.
Milk is a complete diet as it contains in its Minerals, Vitamins Proteins,
Carbohydrates, Fats and Water.
Source of Water Minerals Proteins Fats Carbohydrates

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
TABLE 1: Average composition of milk from different sources
Caesin 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+ - Caesinate + 2CH3COOH(aq) → Caesin + (CH3COO)2Ca
FIGURE 2: ACTION OF RENNET IN CASEIN MICELLE

2
AIM
To study the quantity of Casein in different samples of milk.
FIGURE 3: CASEIN MICELLE
FIGURE 4: SUB-MICELLE
MODEL OF CASEIN MICELLE
FIGURE 5: DUAL BINDING

MODEL OF CASEIN MICELLE
3
THEORY
Natural milk is an opaque white fluid Secreted by the mammary glands of Female
mammal. The main constituents 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 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 degrees, it forms semi-solid mass, called curd.
FIGURE 6: STRUCTURE OF MILK UNDER MICROSCOPE
FIGURE 7: MILK FATTY MICROGLOBULES UNDER MICROSCOPE
4
REQUIREMENTS
BEAKERS (250 ML)
FILTRATION FLASKS
MEASURING CYLINDER
GLASS ROD
SPATULA
CHINA DISH
5
DROPPER
WEIGHT BOX
FILTER PAPER
DIFFERENT TYPES OF MILK
ACETIC ACID (10%)
SATURATED AMMONIUM SULPHATE
6
BURNER
WATER (H2O)
TEST TUBES
7
PROCEDURE
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 Caesin was precipitate out.
The solution was filtered and transferred the precipitates in another beaker.
Added about 30 ml of water to the precipitate. Only Caesin dissolves in
water forming milky solution leaving fat undissolved.
The milky solution was heated to about 40oC and add 10% acetic acid
solution drop-wise, when casein got precipitated.
Filtered the precipitate, washed with water and the precipitate was allowed
to dry.
Weighed the dry solid mass in a previously weighed watch glass.
The experiment was repeated with other samples of milk.
R = AMINO ACID GROUP
FIGURE 8: PROTEIN CHAIN WITH PEPTIDE BOND
8
OBSERVATION
SERIAL CONTENTS OF % OF
SAMPLE SOURCE
NO. PROTEINS CASEIN
1 Cow Milk 0.60 3.00
2 Goat Milk 0.65 3.25
3 Buffalo Milk 0.85 4.20
4 Amul Milk 0.75 3.88
DIFFERENT MILK SOURCES – USE

Cow milk helps in improving the metabolism of the body and
therefore prevents weight gain.
COW MILK
Cow milk is a good source of protein and calcium, as well as
nutrients including vitamin, B12 and iodine.
Buffalo milk provides high amount of calcium, a mineral needed
BUFFALO for bone development.
MILK Casein is a major protein found in milk, comprising about 85% of
buffalo milks total protein content.
Goat milk is a powerhouse of protein, healthy fats, vitamins, iron
and other essential nutrients.
GOAT MILK
Goat milk keeps your bones and teeth stronger, due to its high
calcium content.
FIGURE 9: CASEIN STRUCTURE
9
CONCLUSION
Different samples of milk contain different percentage of casein.
PRECAUTIONS
A. During filtration, press the casein formed.
B. Use only the required amount of acid for complete precipitation.
C. Use only fresh milk.
D. Use same amount of each sample for the experiment.
BIBILIOGRAPHY
 Comprehensive Practical Chemistry – CBSE CLASS 12 Lab Manual
 https://www.icbse.com/projects/chemistry-project-to-study-the-quantity-
of-caesin-in-milk-jmn
 https://www.slideshare.net/Shwetasingh2428/chemistry-project-xii-j-p-
education-academy-gorakhpur
 https://ncert.nic.in/textbook.php?lech1=0-9
10

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MEL AYNAMBAKKAM

In partial fulfilment of AISSCE 2022-2023

MADE by: V. V. VYABINI

This is to certify that V.V. VYABINI a student of class XII has

Chemistry Teacher External Examiner

I take special pleasure to acknowledge Mr. V.Venkata Raghavan for

I would also like to thank my parents and friends who helped me to

FIGURE 1: SCHEMATIC MODEL OF CASEIN MICELLE

Source of Water Minerals Proteins Fats Carbohydrates

TABLE 1: Average composition of milk from different sources

Caesin is a major protein constituent in milk & is a mixed phosphor-protein.

Ca2+ - Caesinate + 2CH3COOH(aq) → Caesin + (CH3COO)2Ca

FIGURE 2: ACTION OF RENNET IN CASEIN MICELLE

FIGURE 3: CASEIN MICELLE

FIGURE 5: DUAL BINDING

FIGURE 6: STRUCTURE OF MILK UNDER MICROSCOPE

FIGURE 7: MILK FATTY MICROGLOBULES UNDER MICROSCOPE

BEAKERS (250 ML)

DIFFERENT TYPES OF MILK

ACETIC ACID (10%)

SATURATED AMMONIUM SULPHATE

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

The experiment was repeated with other samples of milk.

R = AMINO ACID GROUP

FIGURE 8: PROTEIN CHAIN WITH PEPTIDE BOND

2 Goat Milk 0.65 3.25

3 Buffalo Milk 0.85 4.20

4 Amul Milk 0.75 3.88

DIFFERENT MILK SOURCES – USE

FIGURE 9: CASEIN STRUCTURE

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