HARIYANA

VIDYA MANDIR

NAME :- Niyati Agarwal

CLASS :- XI B4

ROLL NO :- 55

SUBJECT :- Chemistry

SESSIO :- 2022-23
 CHEMISTRY
INVESTIGATORY
FILE

TOPIC:

Presence of Caesin

Protien in milk
 INDEX

✓ACKNOWLEDGEMENT

✓INTRODUCTION

✓THEORY

✓EXPERIMENT

✓CONCLUSION

✓BIBLIOGRAPHY

✓NOTE OF CERTIFICATION
 ACKNOWLEDGEMENT

I would like to express my gratitude and

sincere thanks to our Principal, Mrs.
Sanghamitra Banerjee Ma’am for her
encouragement in completing the project.
I extend my thanks to our chemistry
teacher Miss Priyanka Mukherjee, who
kept guiding us, till the project got
completed.
I am also thankful to Pijush Sir and Bijay
Sir, the lab experts for their help and
cooperation. This work could not have
been completed, had my parents not
supported me unconditionally, so my
special thanks to them also.
Last but not the least, thanks also to my
group members, my friends who helped
to make the working of the project
enjoyable.
 INTRODUCTION
Casein is the main protein constituent of milk. It
constitutes about 80% of the total protein in cow’s milk
and about 3% of its weight. Its group of protein
precipitates when the milk is slightly acidified. It
dissolves slightly in water, extensively in alkalis or
strong acids. Casein is a complete protein meaning
that it contains all of the essential amino acids, which
the body cannot manufacture on its own. When dried,
it is a white, amorphous powder without taste and
odour. It is a mixed phosphoprotein and occurs in milk
as calcium salt (calcium caseinate) in the form of
micelle.
Calcium caseinate + acetic acid → casein (s) + calcium
acetate (aq)
The composition of milk varies with according to the
animals from which it comes, providing the correct
growth rate and development for the young of that
species. Casein is a slow digesting protein and it is
suspended in milk in a complex called micelle. Milk is
colloidal nature due to the presence of proteins. The
primary function of protein in living cells is to promote
growth and maintenance. The nitrogen content of milk
is distributed among casein 76%, when protein and
non-protein nitrogen is 6%.

The structure of protein consist of a polypeptide chain

of amino acids joined together by peptide linkages.

Caseins contribute to the amino acid pattern of human

milk, and are highly digestible. Functionally, their most
important property is their ability to form stable
aggregates that include calcium and phosphorus. This
allows for greater concentrations of these minerals in
human milk than is possible by mineral solubility alone.
Casein protein takes the form of micelles in colloidal
dispersion. Casein based glues are formulated from the
mixture of casein, water, hydrated lime and sodium
hydroxide
 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 is 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.
 EXPERIMENT
AIM: To determine the amount of casein
present in different samples of milk

APPARATUS/MATERIALS
REQUIRED:
➢ 250 ml beakers
➢ Funnel
➢ Glass rod
➢ Chemical balances
➢ Test tubes
➢ Filtration flask
➢ Bunsen burner
➢ Different samples of milk
➢ 1% acetic acid solution
➢ Saturated ammonium sulphate
solution
PROCEDURE:
A clean dry beaker was taken with 20cc of cow’s
milk which was added to 20ml of saturated
ammonium sulphate solution slowly along with
stirring. Fat along with casein was precipitated out.

The solution was then filtered out and the

precipitates were transferred in another beaker.

About 30ml of water was added to the precipitate.

Only casein dissolved in water which formed a

milky solution and left fat undissolved.

The milky solution was heated to about 40 degree

Celsius and 1% acetic acid solution was added drop
wise when casein precipitated.

The precipitate was filtered, washed with water

and then the precipitate was kept to be dried.

The dry solid mass was weighed in a previously

weighed watch glass

The experiment was repeated with other samples

of milk
 OBSERVATION:

SL.NO SAMPLES YIELD OF CAESIN ( in g)

1 Cow milk 7.8
2 Buffalo milk 4
3 Goat milk 6.4
4 Market milk A 6.8
5 Market milk B 5.5

The yield of milk precipitated from the various milk

samples of goat milk, cow milk, buffalo milk contains
6.4 g, 7.8 g and 4 g respectively. Similarly, the milk
samples from the market such as milk A and milk B
contain 6.8 g and 5.5 g 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 due to more fat content in it. The
dissimilarities between the milk samples A and B
reveals that the market milk B may be adulterated with
water or any other substances.
 CALCULATIONS:

Volume of milk taken in each case = 20ml

Weight of milk taken = W1 g
Weight of Casein isolated = W2 g
Percentage of casein = Weight of Casein X 100
Weight of milk

SL.NO TYPE OF VOLUME WEIGHT WEIGHT PERCENTAGE

MILK OF MILK OF OF OF CASEIN
TAKEN MILK CAESIN
(ml) (W1 g) (W2 g)
1 Buffalo’s 20 23.09 0.632 2.73%
milk
2 Cow’s 20 23.09 0.77 3.67%
milk
3 Goat’s 20 35.06 0.55 1.64%
milk

RESULT: Cow’s milk has the highest

percentage of casein.
 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.
 BIBLIOGRAPHY

➢ www.wikipedia.com
➢ Comprehensive Chemistry
 NOTE OF
CERTIFICATION
This is to certify that NIYATI AGARWAL of
class XI B4 has successfully completed this
Chemistry Investigatory Project (Presence
of Casein protein in milk) during this
academic year 2022-2023 under the
supervision of Chemistry teacher Miss
Priyanka Mukherjee.

SIGNATURE

(MISS PRIYANKA MUKHERJEE)

DATE: