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Project : Presence of different amount of

casein in different milk.

Submitted By: Jim Tripathi

Guided By: Raj Ghodraj Sir
Class: XII
DIVISION: BIOLOGY

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 Present of casein in different
samples of milk
Index
1) Objective
2) Milk
3) Casein
4) Materials required
5) Procedure
6) Observations
7) Result
8) Precautions
9) Bibliography

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ACKNOWLEGEMENT
I would like to express my immense gratitude to
my chemistry teacher Raj SIR, and our principal
Hiren Upadhyay sir for the help and guidance
he provided for completing the investigatory
project.
I also thank my parents who gave their ideas
and inputs in making this Project. Most of all i
thank our school management, for providing us
the facilities and opportunity to do this project.
Lastly, I would like to thank my school mates
who have rendered and done this project along
with me. Their support made this project
fruitful.
- JIM TRIPATHI

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Certificate
This is to certify that Jim Tripathi (Roll No.
18) , student of class XII – ‘BIO’, Shree
Swaminarayan International School has
successfully completed research in the below
given project under the heading ‘Study of
amount of casein in different milk
sample’during the academic session 2019-
2020 under the guidance of RAJ SIR conducted
by CBSE, New Delhi.
Signature of principal sir
Signature of external examiner
Signature of chemistry teacher

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STUDY OF AMOUNT OF CASEIN IN
DIFFERENT SAMPLES OF MILK

MADE BY – Jim Tripathi

Class – XII
Roll no. – 18
School – Shree Swaminarayan International School

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AIM : To Study Quantity Of Casein

Different Samples Of Milk.

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THEORY-

Milk is a complete diet as it contains

in its Minerals, Vitamins Proteins,
Carbohydrates, Fats And Water.
Casein is a major protein constituent
in milk & is a mixed phosphor-
protein. Casein has isoelectric pH of
about 4.7 and 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.
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Ca2+-Caesinate +2CH3COOH(aq)-
Caesein+(CHCOO)2Ca
STRUCTURE OF CASEIN PROTEIN

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DIFFERENT MILK SAMPLES

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MILK
Milk is a nutrient-rich, white liquid
food 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 many diseases. It
contains many other nutrients
including protein and lactose.
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Interspecies consumption of milk is
not uncommon, particularly among
humans, many of whom 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. Dairy farms produced
about 730 million tonnes of milk in
2011, from 260 million dairy cows.

India is the world's largest producer of

milk, and is the leading exporter of
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skimmed milk powder, yet it exports
few other milk products. The ever
increasing rise in domestic demand for
dairy products and a large demand-
supply gap could lead to India being a
net importer of dairy products in the
future. The United States, India, China
and Brazil are the world's largest
exporters of milk and milk products.
China and Russia were the world's
largest importers of milk and milk
products until 2016 when b
Throughout the world, more than six
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billion people consume milk and milk
products. Over 750 million people live
in dairy farming households.

Milk as a whole contains water,

minerals ( Ca, K, Na and trace metals),
vitamins(A, D, K), carbohydrates,
proteins and fats. The proportion of
these varies from source to source.
Average composition of milk from
different sources is given ahead.

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
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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.

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CASEIN
Casein (from Latin caseus "cheese") is
a family of related phosphoproteins
(αS1, αS2, β, κ). These proteins are
commonly found in mammalian milk,
comprising c. 80% of the proteins in
cow's milk and between 20% and 45%
of the proteins in human milk. The j
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 sodium
caseinate.
As a food source, casein supplies
amino acids, carbohydrates, and two
essential elements, calcium and
phosphorus.
Casein contains a high number of
proline residues, which do not
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interact. 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 a 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 of
several molecular models could
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account for the special conformation
of casein in the micelles. One of them
proposes the micellar nucleus is
formed by several submicelles, the
periphery consisting of Micro
vellosities of κ-casein. Another model
suggests 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 κ-
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
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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 as aqueous sodium oxalate and
sodium acetate.
The enzyme trypsin can hydrolyze a
phosphate-containing peptone. It is
used to form a type of organic
adhesive.

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PROCEDURE
1. Take 200 mL of each sample
of milk in separate beakers
(500 mL).
Heat the beakers containing milk
2.

sample upto 50-60oC.

3. Now, add a few drops of 1%
acetic acid solution slowly with
constant stirring with a glass rod
for 5-10 minutes.
4. After adding acetic acid,
casein coagulates as
amorphous substance.
5. Filter the precipitate with the
help of the funnel and wash the

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 precipitates several times with
tap water.
6. Remove the fat by using a
suitable organic solvent like
alcohol.
7. Now, wash the casein again with
water and dry it.
8. Weigh a dried casein in a watch
glass.
.Repeat this process with all samples of
milk.

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OBSERVATIONS -

Volume of milk taken in each case =

20 ml
S.no. Type of Amount Percentag
milk of Casein e of casein
(In 20 ml
milk)
1. Cow 0.62 5%
2. Goat 0.56 3.25%
3. Buffalo 0.66 4.2%
4. Powder 0.53 3.88%

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RESULT
According to our analysis of various
samples of milk, we conclude that:
Cow milk contains 5% casein.
Goat milk contains 3.25% casein.
Buffalo milk contains 4.2% casein.
Amul milk contains 3.88% casein.
According to above results, we
conclude that Cow’s milk is most
beneficial for human beings.

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PRECAUTIONS –
Handle apparatus and chemicals
1.

carefully.
Add ammonium sulphate solution
2.

very slowly.
Stir milk while adding chemicals.
3.

Do not disturb milk after adding

4.

ammonium sulphate solution and

wait some time for fat and casein
to precipitate out.
Take
5. the amount readings
carefully with digital weighing
machine only.

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 BIBLIOGRAPHY
I. https://arihantbooks.com/labo
ratory-manual-chemistry-class-
xii
II. https://en.wikipedia.org/wiki/Casei
n
III. https://en.wikipedia.org/wiki/Milk
IV. https://www.slideshare.net/din
eshpol/amount-of-casein-in-milk
V.https://www.slideshare.net/Neelanj
yan/study-of-quantity-of-caesin-
present-in-different-samples-of-
milk-54726663
VI. Google Assistant
VII. Cortana

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