STUDY OF QUANTITY OF CAESIN

PRESENT IN DIFFERENT SAMPLES OF

MILK

PROJECT REPORT
IN
CHEMISTRY FOR CLASS XII

(2022-23)

Submitted in partial fulfillment of the requirement of CBSE, Delhi

ASWIN PRADEEP
Under the guidance of

Mrs.R.MAHALAKSHMI .M.Sc, B.Ed.

PGT CHEMISTRY

Mahatma Global Gateway (CBSE)

Gopalakrishnan Guruvasal,
Veerapanchan, Madurai-625020.
 ACKNOWLEDGEMENT

At the outset, I would like to take the opportunity of expressing

my sincere thanks to the Almighty for keeping me in good health all
through this grueling project work.

I would like to express my special thanks to my worthy Academic

Director Mrs.P.Hamsa Priya, Principal Mrs. Meena Karuppiah and to
my teacher guide Mrs.R.Mahalakshmi who provided motivation and
valuable guidance to complete thisproject.

I got ample opportunity to do research which enriched my

knowledge and widen my thoughts in this arena. I am indebted to
them.

I would also like to thank my parents and friends who always

inspired and helped me to complete this project.

Signature of the student

 CERTIFICATE

This is to certify that MR.ASWIN PRADEEP of class XII of Mahatma

Global Gateway(CBSE), Madurai, has submitted his project work
entitled as “STUDY OF QUANTITY OF CAESIN PRESENT IN DIFFERENT SAMPLES
OF MILK” in the partial fulfillment of the award of All India Senior
Secondary Certificate of Examinations.
I certify that this project is up to my expectation and as
per the guidelines issued by CBSE.

Signature of the Principal Signature of the Teacher In-charge

(Mrs.Meena Karuppiah) (Mrs. R.Mahalakshmi)

Submitted for the viva-voce examination held on , at

Mahatma Global Gateway (CBSE), Madurai.

Signature of the Examiner

ASWIN PRADEEP,
XII – B,
Mahatma Global Gateway (CBSE),
Gopalakrishnan Guruvasal,
Veerapanchan,
Madurai – 625020.

DECLARATION

I, hereby declare that the project work entitled “STUDY OF QUANTITY OF

CAESIN PRESENT IN DIFFERENT SAMPLES OF MILK” submitted by me in partial
fulfillment of the requirement for the award of All India Senior
Secondary Certificate of Examinations is a record of main project work
done by me in Mahatma Global Gateway(CBSE), Gopalakrishnan
Guruvasal, Veerapanchan, Madurai. It is an original work and it has not
been copied from any other resources.

Place: Madurai ASWIN PRADEEP

Date:
 CONTENTS

S.No TOPICS

1 INTRODUCTION

2 MILK PRODUCTION OF INDIA

3 MILK PROCESSING IN INDIA

4 PROJECT OBJECTIVE

5 AIM

6 REQUIREMENTS

7 THEORY

8 PROCEDURE

9 OBSERVATIONS

10 USES OF MILK

11 CONCLUSION

12 BIBLIOGRAPHY
INTRODUCTION:
MILK:
Milk is a white liquid food produced by the mammary
glands of mammals. It is the primary source of nutrition for young
mammals before they are able to digest solid food. Milk is a complete
diet as it contains in it proteins, carbohydrates, fats, vitamins, minerals
and water. Dairy farms produced about 730 million tones of milk in
2011, from 260 million dairy cows. India is the world's 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 demand-supply gap could lead to India being a net importer
of dairy products in the future. Whole milk, butter, and cream have
high levels of saturated fat. The sugar lactose is found only in milk, and
possibly in forsythia flowers and a few tropical shrubs.

Lactase, the enzyme needed to digest lactose, reaches its highest

levels in the human small intestine immediately after birth, and then
begins a slow decline unless milk is consumed regularly. The pH of milk
ranges from 6.7 to 6.9. Milk from other bovines and non-
bovine mammals varies in composition, but has a similar pH. Normal
bovine milk contains 30–35 grams of protein per liter of which about
80% is arranged in casein micelles. Total proteins in milk represent 3.2%
of its composition (nutrition table).
Average composition of milk from different source is given below:

Source of Water Minerals Proteins Fats Carbohydrates

milk (%) (%) (%) (%) (%)
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
MILK PRODUCTION OF INDIA:
The evolution of the dairy sector in India and the stellar role played by
dairy cooperatives since the launch of Operation Flood form an integral
part of the country’s remarkable growth story after Independence.
Today, India is the largest producer of milk in the world,
contributing 23% of global milk production.  
During the 1950s and 1960s, the situation was radically different. India
was a milk-deficit nation dependent on imports, and the annual
production growth was negative for several years. The annual
compound growth rate in milk production during the first decade after
independence was 1.64%, which declined to 1.15% during the 1960s. In
1950-51, per capita consumption of milk in the country was only 124
grams per day. By 1970, this figure had dropped to 107 grams per day,
one of the lowest in the world and well below the minimum
recommended nutritional standards. India’s dairy industry was
struggling to survive. The country produced less than 21 million tonnes
of milk per annum despite having the largest cattle population in the
world.
Following the visit of late Prime Minister Lal Bahadur Shastri to the
Anand district of Gujarat in 1964, the National Dairy Development
Board (NDDB) was created in 1965 with a mandate to support the
creation of the ‘Anand Pattern’ of dairy cooperatives across the country
through the Operation Flood (OF) programme which was to be
implemented in phases.
The ‘Anand Pattern’ was essentially a cooperative structure comprising
village-level Dairy Cooperative Societies (DCSs), which promote district-
level unions, which in turn promote state-level marketing federation.
Starting in 1970, NDDB replicated the Anand Pattern cooperatives
through the Operation Flood programme all over India.
Dr. Verghese Kurien, widely renowned as the “Father of White
Revolution” in India, was the first chairman of NDDB. Along with his
team, Dr. Kurien commenced work on the launch of the project, which
envisaged the organisation of Anand-pattern cooperatives in milk sheds
across the country from where liquid milk produced and procured by
milk cooperatives would be transported to cities.
MILK PROCESSING IN INDIA:
Two main purposes of Milk processing are to increase the keeping
quality of milk and to kill all pathogenic micro-organism present in the
raw milk. Processing of Milk generally depends on the intended use in
the next stage of food chain as well as expected self-life. In India, Milk
generally undergoes High Temperature Short Time (HTST)
pasteurization or Ultra High Temperature (UHT) sterilization. In HTST
pasteurization process, milk is heated at 72°C for 15 sec followed by
immediate cooling of < 4°C. The pasteurized milk is verified for key
quality parameters to assure adequate food safety prior to hygienic
packaging/ filling. In UHT process, milk is heated between 135°C to
145°C for 1-2 sec with subsequent cooling to ambient temperature. The
sterile product is filling in suitable packaging material under sterile
conditions (aseptic) & dispatched, post verifying the quality and food
safety parameters. It is ensured that the raw milk prior to process is
free from all possible adulterations. Each dairy should map a robust QA
Plan for the incoming raw milk acceptance, while adhering to
regulations. To ensure good quality & safe food, 5 keys approaches,
taken by leading world class organizations, based on recommendations
by national and international authorities are the foundation at Mother
Dairy. These steps include i.e. Keep Clean, Separate Raw & Cooked
products, Cook Thoroughly, Keep food at safe temperature, and Use
safe water and Raw material. Keep Clean: Cleaning & Sanitation
includes prevention of contamination, ensuring effective cleaning &
Sanitation practices. A separate process for Clean In Place (CIP) for Hot
& Cold equipments ensures adequate cleaning of all contact parts. An
additional care is taken in equipment selection and design to prevent
cross contaminations while processing. Separate Raw & Cooked
products: Dedicated storage and transfer lines ensure separation
between raw & pasteurised milk & milk products. During processing, all
advanced hygienic engineering requirements as well as fail proof
mechanisms, such as duel sensing systems, positive pressure
mechanism maintained in the pasteurizer & high-tech valves placed at
all important locations to prevent of cross contamination in pasteurized
milk with raw milk. Cook Thoroughly: Each particle of milk is effectively
pasteurized, by adopting holding coil of adequate length and design.
Flow control device at milk inlet point is placed, to monitor and control
the designed milk flow rate during pasteurization. Keep food at safe
temperature: Milk temperature is maintained < 4°C throughout the
operation. At Cooling zone outlet milk temperature maintained at < 4°C
& during transportation adequate cold chain is maintained. Use safe
water and Raw material: Raw milk shall be free from any type of
chemical contaminant as well as adulteration for Fat & SNF
Replacement. Every receipt, Milk shall be tested to all adulteration like
sugar, salt, urea, maltodextrin, detergent, starch, vegetable oil etc.
Potable water shall be used during standardization process and for final
rinse cleaning including CIP (Clean in place) of tanks, equipments and
transfer lines.
CAESIN:
Casein (from Latin caseus "cheese") is a family of related
phosphor proteins (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.
Caesin 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.

Ca2+-Caesinate + 2CH3COOH(aq)  Caesin(s)+(CH3COO)2Ca

Structure of Caesin:

Ratio of caseins to whey proteins in milk of nine mammals

Project Objective:
To determine the amount of caesin present in different samples
of milk

Aim:
To study the quantity of Caesin present in different
samples of milk

Requirements:
 Beakers (250 ml)
 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
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 are 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:
 Take a clean dry beaker, put into it 20ml of cow’s milk
and add 20ml of saturated ammonium sulphate
solutions slowly and with stirring. Fat along with
caesin will precipitate out.
 Filter the solution and transfer the precipitates in
another beaker. Add about 30ml of water to the
precipitates. Only caesin dissolves in water forming
milky solution leaving fat undissolved.
 Heat the milky solution to about 40C and add 1%
acetic acid solution drop wise, when caesin gets
precipitated.

 Filter the precipitate, wash with water, and let them

dry.
 Weigh the dry solid mass in a previously weighed
watch glass.
 Repeat the experiment with other samples of milk.
Observations:
Volume of milk taken in each case = 20 ml.

Sample of Milk Weight of Caesin

Cow Milk 7.8
Buffalo Milk 4
Goat Milk 6.4
Sheep Milk 6.8
USES OF MILK:
 Buffalo milk provides high amount of calcium, a mineral
needed for bone development.
 Casein is a major protein found in milk, comprising about
89% of buffalo milks total protein content.
 Cow milk helps in improving the metabolism of the body
and therefore prevents weight gain.
 Cow milk is a good source of protein and calcium, as well
as nutrients including vitamin, B12 and iodine.
 Goat milk is a powerhouse of protein, healthy fats,
vitamins, iron and other essential nutrients.
 Goat milk keeps your bones and teeth stronger, due to its
high calcium content.

CONCLUSION:
Different samples of milk contain different percentage of
Caesin.
BIBLIOGRAPHY

1. https://arihantbooks.com/laboratory-manual-chemistry-
class-xii
2. https://en.wikipedia.org/wiki/Casein
3. https://en.wikipedia.org/wiki/Milk
4. https://www.slideshare.net/dineshpol/amount-of-casein-
in-milk
5. https://www.ijraset.com/research-paper/casein-quantity-
in-different-samples-of-milk
6. Google Assistant