..ACKNOLEDGEMENT..

I express my heartiest and sincere thanks to

Mrs Ratna more(subject teacher),who provided me their
valuable time and information. This project would not
have been possible without their valuable support and
guidance.
It was a great opportunity for me to work on my
chemistry project on the topic “To determine the
amount of casein present in different samples of milk”
I am indebted to all the valuable support and co-
operation.

Regards
AKASH CHAUDHARI
Class: XII-Science

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 ..INDEX..
1. INTRODUCTION :- 3
 MILK :- 4-6
 CASEIN :- 7-9

2. AIM :- 10

3. REQUIREMENTS :- 11

4. CHEMICALS REQUIRED :- 11

5. PROCEDURE :- 12

6. OBSERVATIONS :- 13-14

7. CONCLUSION :- 15

8. REFERENCES :- 16

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 ..INTRODUCTION..

3|Page
 ..MILK..

 Milk is a nutrient rich, white liquid produced by the

mammary glands of mammals. It is the primary
source of nutrition for infant mammals (including
humans who are breastfed) before they are able to
digest other types of food.

 Early lactation milk contains Colostrum, which

carries the mother’s antibodies to its young and can
reduce the risk of any diseases. It contains many
other nutrients including proteins and lactose.

 Interspecies consumption of milk is not

uncommon. Particularly among humans, many of
who consume the milk of other mammals.

 As an agricultural product milk, also called Dairy

Milk, is extracted from farm animals during or
soon after pregnancy.

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  Dairy farms produce about 730 million tonnes of
milk in 2011, from 260 million dairy cows.

 India is the largest producer of milk, and is the

leading exporter of skimmed milk powder, yet it
exports few other milk products.

 The ever increasing rise in domestic demand for

dairy products and a large supply gap could lead
India to become a net importer of dairy products in
the future. New Zealand, Germany and Netherlands
are the largest exporters of milk products.

 China and Russia were the largest importers of

milk and milk products until 2016 when both the
countries become self-sufficient contributing a gut
of milk world-wide.

 Milk as a whole contains water, minerals, (Ca, Na,

k and traces of metals), vitamins (A, D, K),
Carbohydrates, Proteins and fats.

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  Average composition of milk from different
sources are given ahead. (All the values in %)

SOURCE WATER MINERAL PROTEIN FATS

OF MILK

COW 87.1 0.7 3.4 3.9

HUMAN 87.4 0.2 1.4 4.0

GOAT 87.0 0.7 3.3 4.2

SHEEP 82.6 0.9 5.5 6.5

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 ..CASEIN..

 CASEIN pronounced “kay-seen” in British English

is a family of related phosphoprotiens (αS1, αS2, β,
Κ). These proteins are commonly found in
mammalian milk.

 80% of the protein in cow’s milk and between 20%

and 45% of proteins in human milk. Sheep and
buffalo milk have higher casein content than other
types of milk with human milk having a
particularly low casein content.

 Casein has a wide variety of uses, from being a

major component of cheese, to use as a food
additive. The most common form of CASEIN is
called Sodium Caseinate.

 As a food source casein supplies amino acids,

carbohydrates and two essential elements calcium
and phosphorous.

 Casein contains a high number of proline residues,

which do not interact.
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  There are also no disulfide bridges. As a result, it
has relatively little tertiary structure.

 It is relatively hydrophobic, making it poorly

soluble in water.

 It is found in milk as a suspension of particles,

called casein micelles, which show only limited
resemblance with surfactant type micelles in the
sense that the hydrophilic parts reside at the surface
and they are spherical.

 However in sharp contrast to surfactant micelles,

the interior of a casein micelle is highly hydrated.

 The caseins in the micelles are held together by

calcium ions and hydrophobic interactions.

 Any several molecular models could account for

the special conformation of casein in the micelles,

 One of them proposed is the micelle nucleus is

formed by several sub-micelles, the periphery
consisting of micro-vellosities of k-casein.

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  Another model suggest the nucleus is formed by
casein-interlinked fibrils, finally, the most recent
model proposes a double link among the caseins
for gelling to take place. All three models consider
micelles as colloidal particles formed by casein
aggregates wrapped up in soluble k-casein
molecules.

 The isoelectric point of casein is 4.6. Since milk’s

pH is 6.6, casein has a negative charge in milk.

 The purified protein is water-insoluble. While it is

also insoluble in neutral salt solutions, it is readily
dispersible in dilute alkalis and in salt solutions
such aqueous sodium oxalate and sodium acetate.

 The enzyme trypsin can hydrolyse a phosphate

containing peptone. It is used to form a type of
organic adhesive.
Ca+2 + 2CH3COOH Casein(s) + (CH3COOH)Ca

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 ..TO DETERMINE
THE AMOUNT OF
CASEIN IN
DIFFERENT
SAMPLES OF
MILK..

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..REQUIREMENTS..
 APPARATUS:-
 Conical flask
 250ml beaker
 Funnel
 Measuring cylinder
 Burner
 Test tube
 Filtration flask
 Chemical balances

 CHEMICALS REQUIRED

 Different samples of milk

 1% of Acetic Acid solution
 Saturated Ammonium Sulphate solution

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 ..PROCEDURE..

1) Take a clean beaker and add 20ml of COW’S

MILK into it and add 20ml of Ammonium
Sulphate and keep stirring it. Fat along with casein
is precipitated out.

2) Then filter the solution and transfer the precipitate

to another beaker. Add 30ml of water to the
precipitate.

3) Only casein dissolves in water forming a milky

solution leaving fat undissolved.

4) The milky solution is to be heated about 40*C and

1% of Acetic Acid solution drop-wise, when casein
get precipitated.

5) Filter the precipitate, with water and allow it to dry.

6) Weigh the solid mass. Repeat the same procedure

with different samples of milk.

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 ..OBSERVATIONS..

SERIAL NO. NAME OF WT. OF

MILK CASEIN
1. COW 7.8

2. BUFFALO 4.0

3. GOAT 6.4

4. MARKET 6.8
MILK-1
5. MARKET 5.8
MILK-2

 The yield of casein precipitated from the various

milk samples of goat milk, cow milk and buffalo
milk contains 6.4 gm, 7.8 gm and 4 gm
respectively.

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  Similarly, the milk samples availed from the
market such as milk -A and milk -B was 6.8 gm
and 5.5 gm respectively

 This shows that the casein precipitated from the

cow milk contains more amount of casein protein
than the goat and buffalo milk samples.

 The lower amount of casein in the buffalo milk is

may be due to the more fat content in it.

 The dissimilarities between the milk samples -A

and B is revealed that the market milk -B may be
adultered with water or any other substance.

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 ..CONCLUSION..
 This study clearly indicated that the amount of
casein precipitated from the cow milk was higher
than that of the other milk samples. The
quantitative analysis of casein precipitated from the
various milk samples provide the ample scope to
the cottage cheese manufacture.
 According to the research findings, cow milk
contains the largest amount of casein protein. Thus,
the cow milk is suitable for the best muscle growth
and basic body building achievements. It was
found that goat milk contains the small amount of
casein protein. Although the mineral content of
goat's milk and cow's milk is generally similar,
goat's milk contains more calcium, potassium, iron,
magnesium and sodium. All milk has lots of casein
but there are different types of casein and for
someone who has casein sensitivity, goat milk may
provide an alternative to which they do not react.

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 ..REFERENCES..

1. https://en.wikipedia.org/wiki/Casein

2.
https://www.milkfacts.info/milk20%composotion/
milk20%composotion20page.htm

3. PATRICA TRUEMAN, NUTRITIONAL

BIOCHEMISTRY, INDIA, 2011.

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