INTRODUCTION

INTRODUCTI
ON
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, proteins, Carbohydrates, Fats and Water.
Average composition of milk from

different sources is given below:
SOURCE WATER MINERALS PROTEIN FATS CARBOHYDRAT
OF MILK E
COW 87.1 0.7 3.4 3.9 4.9
HUMAN 87.4 0.2 1.4 4.0 4.8
GOAT 87 0.7 3.3 4.2 4.8
SHEEP 82.6 0.9 5.5 6.5 4.5
Casein in 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 form of micelles. These micelles have negative
charge and on adding acid to milk the negative
charges are neutralized.
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 conditions casein of milk
separate out as precipitate. When the acidity in
milk is sufficient and temperature is around 36
degree, it forms curd.
AIM:
To study the quantity of Casein in different
samples of milk.
REQUIREMENT:
 Beakers (250 ml)
 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
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
degree, it forms semi-solid mass, called curd.
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.
OBSERVATION:
 Volume of milk taken in each case = 20ml

 Weight of milk taken = W1g
 Weight of Casein isolate = W2g
 Percentage of casein = {Weight of casein
(W2)/Weight of casein (W1) } * 100.
S.N TYPE OF VOLUM- WEIGH- PERCENTAGE-

O MILK E OF T OF R OF CASEIN
MILK MILK
1 BUFFAL- 20 23.09 2.37%
O
2 COW 20 35.66 1.64%
3 GOAT 20 23.9 3.67%
RESULT:
 Different Samples of milk contains different

percentage of casein.
 Highest percentage of casein is present in
Goat’s milk.
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.
BIBLIOGRAPHY:
Comprehensive Practical Chemistry; Laxmi

Publications
Internet sources:
www.wikipedia.org
www.google.com
www.slideshare.com
https://www.icbse.com
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INTRODUCTI

Average composition of milk from

COW 87.1 0.7 3.4 3.9 4.9

HUMAN 87.4 0.2 1.4 4.0 4.8

GOAT 87 0.7 3.3 4.2 4.8

SHEEP 82.6 0.9 5.5 6.5 4.5

Casein in the most predominant protein in

Natural milk is an opaque white fluid Secreted by

Natural milk is an opaque white fluid Secreted by

However, when it is kept for long time at a

1. Wash the beaker (250 ml) with the distilled

 Volume of milk taken in each case = 20ml

S.N TYPE OF VOLUM- WEIGH- PERCENTAGE-

 Different Samples of milk contains different

 Handle apparatus and chemicals carefully.

Comprehensive Practical Chemistry; Laxmi

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