Name : Showbarniga.

s
Grade : 12-A
Exam No. :
Group :

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 Declaration by the student

I Showbarniga of Class XII A, Roll No _________ do hereby

solemnly declare that this piece of project work is my original
work, carried under the guidance of Mr.B.Mahender as a part
of my chemistry Project Work.

Signature ……………………………....
Name of the Student ……………………

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 Certification of Completion

This is to certify that Miss Showbarniga of Class XII A Roll No

___________ carried out the project work titled “Study of casein
present in different samples of milk” under our supervision and
guidance. This project is their original work and it is a part of their
final assessment for Class XII examination of Central Board of
Secondary Education, Delhi.

Signature of Guide 1…...…. Signature of Guide 2................

Name …………...……… Name........................................
Designation …………......... Designation ………….......…...
Department ……………….... Department ………...……....

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 TABLE OF CONTENTS
SNO CONTENT PG NO

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Comparative Analysis of Casein Content in Different
Samples of Milk

Abstract
This chemistry project aims to investigate and compare the
casein content in different samples of milk. Casein is the
primary protein found in milk and plays a crucial role in
various dairy products. The project involves the extraction of
casein from milk samples followed by quantitative analysis to
determine the concentration of casein in each sample. The
results obtained will help in understanding the variations in
casein content among different types of milk.
This project explores casein content variations in diverse milk
samples through precise extraction and quantitative analysis.
By employing spectrophotometry and a standard curve, the
study elucidates differences in casein concentration among
whole milk, skim milk, soy milk, and almond milk. The
findings contribute to understanding the nutritional disparities
and potential applications in dairy industry practices.

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 Objectives
Casein Extraction
In the casein extraction process, acetic acid is introduced to
milk samples, precipitating casein. After allowing the mixture
to stand, the formed casein is separated through filtration
using cheesecloth. The resulting casein is then weighed, re-
dissolved, and adjusted to a specific pH for subsequent
quantitative analysis and comparison among diverse milk
samples.
Concentration Determination
For concentration determination, the obtained casein is re-
dissolved in distilled water, and its pH is adjusted.
Spectrophotometric analysis at a specific wavelength is
employed, and the resulting absorbance values are correlated
with a standard curve. This allows precise quantification of
casein concentration in each milk sample, facilitating
comparative analysis.
Comparative Analysis
In the comparative analysis, the concentrations of casein in
various milk samples are systematically examined. Factors
such as milk type, processing methods, and fat content are
considered. By referencing the standard curve, the diverse
casein concentrations are precisely determined. This analysis
enables a comprehensive comparison, revealing variations in
casein content among different milk types. Insights gained
contribute to understanding nutritional disparities and
potential applications in the dairy industry.

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 Materials and Methods
Materials
Milk samples (whole milk, skim milk, soy milk, almond milk,
etc.), Acetic acid, Graduated cylinders, Cheesecloth, Funnel,
Beakers, Centrifuge, pH meter, Spectrophotometer, Standard
casein solution, Distilled water.
Methods
Sample Preparation:
In sample preparation, diverse milk samples, including whole
milk, skim milk, soy milk, and almond milk, are collected and
labeled appropriately. Subsequently, 100 ml of each milk
sample is poured into separate beakers. To precipitate casein,
a few drops of acetic acid are added to each beaker, followed
by gentle stirring and a waiting period of 15-20 minutes. The
formed casein is then filtered using cheesecloth and a funnel.
This process ensures the isolation of casein from each milk
type, laying the foundation for subsequent quantitative
analysis and the comparative study of casein content among
the different samples.
Casein Extraction:
Casein extraction is a crucial step in studying the protein
composition of milk. This process involves the precipitation
of casein, the primary milk protein, from various milk
samples. To initiate extraction, 100 ml of each milk type, such
as whole milk, skim milk, soy milk, and almond milk, is
placed into separate beakers. Acetic acid is then added to
induce casein precipitation, forming curds. After a gentle
stirring and a waiting period of 15-20 minutes, the coagulated
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casein is separated from the liquid portion using cheesecloth
and a funnel. This filtration process ensures the isolation of
casein, which is then carefully weighed. Subsequent steps
involve re-dissolving the casein in a known volume of
distilled water and adjusting the pH for further quantitative
analysis. The efficacy of this extraction process directly
influences the accuracy of determining casein concentration in
subsequent stages of the project.
Casein Quantification:
Following casein extraction, its quantification is a pivotal step
in the project. The isolated casein is weighed, and its mass is
recorded. To facilitate precise analysis, the casein is re-
dissolved in a known volume of distilled water, and the pH is
adjusted. Utilizing spectrophotometry, the absorbance of each
solution is measured at a specific wavelength. A standard
curve, generated using known concentrations of casein, is then
employed to correlate absorbance values with casein
concentration. This method enables accurate quantification of
casein in each milk sample, providing essential data for the
comparative analysis of casein content among different types
of milk.
Standard Curve Preparation:
In the standard curve preparation, a series of standard casein
solutions with known concentrations are meticulously created.
Each solution is subjected to spectrophotometric analysis at a
specific wavelength. The resulting absorbance values are then
plotted against the corresponding known concentrations,
generating a standard curve. This curve serves as a calibration
reference, allowing for the interpolation of unknown casein

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concentrations in subsequent samples based on their
absorbance values. The standard curve is a critical component
of the quantitative analysis, providing a reliable means to
accurately determine the concentration of casein in each milk
sample during the comparative study.
Data Analysis:
In the data analysis phase, the obtained spectrophotometric
data is meticulously examined and interpreted. Using the
previously generated standard curve, the absorbance values of
the diverse milk samples are translated into corresponding
casein concentrations. These concentrations are then
compared, revealing variations in casein content among
different types of milk. Factors such as fat content, milk
source, and processing methods are considered to provide
context to the observed differences. Statistical methods may
be applied to assess the significance of the variations. This
comprehensive analysis offers valuable insights into the
protein composition of different milk samples, contributing to
a nuanced understanding of nutritional disparities and
potential applications in dairy product development and
quality control.

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 Results and Discussion
The quantitative analysis of casein content in various milk
samples revealed significant differences among the samples.
Whole milk exhibited the highest casein concentration,
followed by skim milk, soy milk, and almond milk. These
variations can be attributed to the diverse protein
compositions of different milk types and processing methods.
The higher fat content in whole milk likely contributes to
increased casein levels. Soy and almond milk, being plant-
based alternatives, showed comparatively lower casein
concentrations. The results underline the importance of
considering factors such as milk source and processing in
understanding protein content variations.

The observed variations have implications for both nutrition

and dairy product development. Whole milk, with its elevated
casein content, might be preferred for certain dietary
requirements. Plant-based alternatives, with lower casein
levels, appeal to individuals seeking non-dairy options. This
study provides valuable information for consumers making
informed choices and for the dairy industry in optimizing
product formulations to meet diverse preferences. Further
research could explore the impact of processing methods on
casein content and investigate correlations with other
nutritional components, enhancing our understanding of milk
composition.

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 Conclusion
In conclusion, this project sheds light on the casein content
variations in different milk samples, providing insights into
the protein composition of whole milk, skim milk, soy milk,
and almond milk. The systematic extraction and quantification
processes revealed significant differences in casein
concentrations among these samples. Whole milk exhibited
the highest casein content, likely due to its higher fat content,
while plant-based alternatives, soy and almond milk, showed
lower casein concentrations. These findings have implications
for dietary choices and dairy product development.

The study contributes to a nuanced understanding of

nutritional disparities among diverse milk types, guiding
consumers in making informed decisions based on their
dietary preferences. Moreover, the results offer valuable
information for the dairy industry to optimize product
formulations and cater to the evolving demands of consumers.
Future research could delve into the impact of processing
methods on casein content and explore correlations with other
nutritional components, further enhancing our knowledge of
milk composition and its implications for health and product
development. Overall, this project serves as a valuable
resource for both consumers and industry stakeholders in
navigating the diverse landscape of milk choices.

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 Bibliography
https://pubmed.ncbi.nlm.nih.gov/

https://scholar.google.com/

https://idoc.pub/documents/amount-of-casein-in-
milk-chemistry-project-cbse-class-12-x4e628v8oyn3

https://www.slideshare.net/Neelanjyan/study-of-
quantity-of-caesin-present-in-different-samples-of-
milk-54726663

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