Agra

CERTIFICATE
This is to certify that Agrajit Malakar from class-XII (science) has

successfully completed the chemistry project on the topic of “To
study the quantity of casein in different samples of milk” under
the guidance of Sir. Tirtha salil shil during the year 2023-24 in
the practical examination conducted by the CBSE.
EXTERNAL EXAMINER INTERNAL EXAMINER
MR.Sujit Dasgupta (principal)

Modern Higher secondary School
Page 1
ACKNOWLEDGEMENT
It gives me great pleasure to express my gratitude towards our

chemistry teacher Sir.Tirtha salil shil for his guidece, support and
encouragement throughout the duration of the project. Without his
motivation and help the successful completion of this project would
not have been possible.
I also like to thank Mr. Sujit Dasgupta, principal Modern higher
secondary school for his support and encouragement.
Last but not the least, I want to thank my family members and friends
for their unlimited support
Agrajit Malakar
XII (science)
Modern Higher Secondary school
Page 2
Sl. Pg.
Index
no no
1. Certificate 1
2. Acknowledgement 2
3. Aim 3
4. Introduction 4
5. Requirement 5
6. Theory 6
7. Procedure 7
8. Observation 8
9. Result 9
10. Application 10
11. Precaution 11
12. Bibliography 12
13
AIM
To study the quantity of casein in different samples of milk.
Page 3
INTRODUCTION
What is casein?
Casein is the protein found in all mammals’ milk..
mammals include cow ,Goat, Sheep, yak ,Buffalo,
Camel and humans . Milk is a complete diet as it
contains minerals, vitamins, protiens, carbohydrates,
Fats and Water.
Average composition of milk from different sources is given

below:
Source Water Minerals Protein carbohydrate

Fats(%)
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
Page 4
Casein is the most predominant protein in milk and is a mixed phosphor
protein. Casein has an isoelectric PH of about 4.7 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 formof micelles.

These micelles have negative charge and on adding acid to milk the
negative charges are neutralized.
Ca2+-caesinate + 2CH3COOH(aq) casein + (CHCOO)2Ca.
Neutral 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 conditions casein of milk separate out as precipitate. When
the acidity in milk is sufficient and temperature is around 36 degree, it
forms curd.
Page 5
Figure :- structure if
casein
REQUIREMENTS
 Beakers (250ml)
 Filter-paper
 Glass rod
 Weight box
 Filtration flask
 Buchner funnel
 Test tubes
 Porcelain dish
 Different samples of milk
 1% acetic acid solution
 Ammonium sulphate solution
Page 6
THEORY
Neutral 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 conditions casein of milk separate out as precipitate. When
the acidity in milk is sufficient and temperature is around 36
degree, it forms semi solid mass, called curd.
Page 7
PROCEDURE
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.
Page 8
OBSERVATION
 Volume of milk taken in each case = 20ml
 Weight of milk taken= W1g
 Weight of Casein isolate = W2 g

Weight of casein(w2 )
 Percentage of casein =
Weight of milk(w1 ) x100
WEIGHT
VOLUME WEIGHT OF
S. TYPE OF PERCENTAGE
OF MILK OF MILK CASEIN
NO MILK TAKEN(ML) OF CASEIN
(g)
(g)
BUFFALO’
1 S MILK
20 23.09 0.632 2.37%
COW’S
2 MILK 20 35.66 0.55 1.64%
GOAT’S 20
3 23.9 0.77 3.67%
MILK
Page 9
RESULT
 Different Samples of milk contains
different percentage of casein.
 Highest percentage of casein is present in Goat's milk.
Page 10
APPLICATION
 In addition to being consumed in milk casein is used in the
manufacture of:
Adhesives, binders, protective coatings, plastics (such as
knife
handles and knitting needles), fabrics, food additives, and
many other products.
 It is commonly used by body builders as slow digesting

whey proteins 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
non-dairy substitutes to improve consistency especially
when melted.
Page 11
PRECAUTION
 Handle apparatus and chemicals carefully.
 Add ammonium sulphate solution very slowly.
 Stir milk while adding chemicals.
 Do not disturb milk after adding ammonium sulphate solution

and wait some time for fat and casein to precipitate out.
 Take the amount readings carefully with digital

weighing machine only.
Page 12
BIBLIOGRAPHY
BOOKS:-
Laboratory manual chemistry ; Arihant publications
Page 13

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CERTIFICATE

This is to certify that Agrajit Malakar from class-XII (science) has

EXTERNAL EXAMINER INTERNAL EXAMINER

MR.Sujit Dasgupta (principal)

It gives me great pleasure to express my gratitude towards our

To study the quantity of casein in different samples of milk.

Average composition of milk from different sources is given

Source Water Minerals Protein carbohydrate

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 present in milk as calcium caseinate in the formof micelles.

Ca2+-caesinate + 2CH3COOH(aq) casein + (CHCOO)2Ca.

Neutral milk is an opaque white fluid secreted by the mammary glands of

2. Take 20 ml of buffalo’s milk in 250 ml beaker and find

3. Add 20 ml saturated solution of ammonium sulphate

4. Filter the above solution and transfer the precipitate in another

5. Treat the above precipitate with 30 ml distilled water.

6. Warm the above contents of the beaker to 40 - 45°C on a

when casein gets precipitated.

7. Filter the precipitated casein and wash with distilled water

8. Find the weight of dry precipitate.

9. Repeat the whole experiment with cow’s milk, goat’s milk

 Weight of milk taken= W1g

 Weight of Casein isolate = W2 g

 It is commonly used by body builders as slow digesting

 Another reason, it is used in bodybuilding is because of its

 Do not disturb milk after adding ammonium sulphate solution

 Take the amount readings carefully with digital

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