Study of the

Quantity of Casein
Present in Different
Samples of Milk

Submitted by: Aneesh Jain

Class: 12th PCM
Submitted to: Vijay Sir

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Introduction
Milk is a complete diet as it contains proteins, carbohydrates, fats, minerals,
vitamins and water. Average composition of milk from different sources is
given below:

Source of Water Minerals Proteins Fats Carbohydrates

Milk (per cent) (per cent) (per cent) (per cent) (per cent)

Cow 87.1 0.7 3.4 3.9 4.9

Human 87.4 0.2 1.4 4.0 4.9

Goat 87.0 0.7 3.3 4.2 4.8

Sheep 82.6 0.9 5.5 6.5 4.5

Casein is the major protein constituent present in the milk and is a mixed
phosphoprotein. Casein has isoelectric pH of about 4.7 and can be easily
separated around this pH. It readily dissolves in dilute acids and alkalis. 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
neutralised.

Ca2+ −− Caseinate + 2CH3COOH(aq) →Casein(s) + (CH3COO)2Ca(aq)

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Objective Of Project

The aim of this project is to determine the amount of casein present in

different samples of milk.

Requirements

Beakers (250mL), filter paper, glass rod, weight box, filtration flask, Buchner
funnel, water pump, test tubes, porcelain dish, burner, different samples of
milk, 1% acetic acid solution, saturated ammonium sulphate solution.

Procedure

1. Take a clean dry beaker, put into it 20mL of cow’s milk and add 20mL of
saturated ammonium sulphate solution while stirring. Fat along with
casein will precipitate out.
2. Filter the solution and transfer the precipitates in another beaker. Add
about 30mL of water to the precipitates. Only casein dissolves in water
forming milky solution leaving fat undissolved.

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 3. Heat the milky solution to about 40॰C and add 1% acetic acid solution
dropwise, when casein gets precipitated.
4. Filter the precipitate, wash with water, and let them dry.
5. Weigh the dry solid mass in a previously weighed watch glass.
6. Repeat the experiment with other samples of milk.

Observations

Volume of water taken in each case = 20mL

Sample of Milk Weight of Casein % of Casein

Cow milk 0.55g 1.64%

Buffalo milk 0.63g 2.73%

Goat milk 0.77g 3.61%

Sheep milk 0.65g 3.24%

Conclusions

Different samples of milk contain different percentages of casein.