Chemistry Project 12345

INTRODUCTION
What is Casein?
Casein is the protein found in all mammals’ milk. Mam
mals 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 for different sources is
given below:
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
alkalises. 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.
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 sweetest 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 degrees,
it forms curd.
APPLICATIONS:
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.
AIM:
To study quantity of casein in different samples of milk.
THEORY:
Milk contains 3% to4% casein suspended in water in
colloidal form. It is precipitated in weakly acidic
medium
APPARATUS REQUIRED:
Funnel, funnel stand, glass rod, filter paper, weight
box ,test tubes, pestle and mortar.
CHEMICALS REQUIRED:
(A) Different samples of milk.
(B) Saturated ammonium sulphate solution.
(C) 1 % acetic acid solution.
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.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s
milk and sheep’s milk.
OBSERVATIONS:
Volume of milk taken in each case
= 20 ml
Weight of milk taken
= W1 g
Weight of Casein isolated
= W2 g
Percentage of casein =
(Weight of casein / Weight of Milk) * 100
RESULT:
(A) Different Samples of milk contains different
percentage of casein.
(B) Highest percentage of casein is present in
Goat’s milk.
PRECAUTIONS:
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium sulphate
solution and wait some time for fat and casein
to precipitate out.
5. Take the amount readings carefully with digital
weighing machine only.
BIBLIOGRAPHY
 www.wikipedia.com
 www.encyclopedia.com
 www.scribd.com
 www.icar.nic.in

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INTRODUCTION

Casein in the most predominant protein in milk and is a

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