GD Goenka Public School Dakshineswar

CHEMISTRY INVESTIGATORY PROJECT

~TOPIC~

TO STUDY THE QUANTITY OF CASEIN PRESENT IN

DIFFERENT SAMPLES OF MILK

Name: Archisman Chakraborty

Class: XII-B Roll:

GD Goenka Public School Dakshineswar

 Acknowledgements
I would like to express my special thanks to my chemistry teacher Mrs
Sandeep Kaur for their guidance and support in completing my project.

I would also like to extend my gratitude to our Principal ma'am Sujata

Chatterjee and Vice Principal sir Aniruddha Bhattacharya for providing me
with all the facility that was required.

Date: 19th December 2022 Name: Archisman Chakraborty

Class: XII-B
 Certificate
This is to certify that Archisman Chakraborty, a student of Class XIl-B has
successfully completed this Investigatory project report titled -

"Study the quantity of casein present in different samples of milk"

Under the guidance of Mrs. Sandeep Kaur (Chemistry Teacher) in the

academic year 2022-2023.

This report is a bonafide work done by the student and has been submitted
to G.D. Goenka Public School, Dakshineswar, in partial fulfilment of
Chemistry practical examination conducted by CBSE, New Delhi for the
award of All India Senior School Certificate Examination (AISSCE) in Science.

Signature of examiner Signature of Chemistry Teacher

…………………………………….. ………………………………………………
 Table of Content
SL No. Topic Page No.
1. Acknowledgement 2
s
2. Certificate 3
3. Table of Content 4
4. Overview 5
5. Experiment 8
6. Bibliography 10
 Overview
What is Casein?
Casein is a family of related phosphoproteins that are
commonly found in mammalian milk, comprising about
80% of the proteins in cow's milk and between 20% and
60% of the proteins in human milk. Sheep and Cow milk
have higher casein content than other types of milk with
human milk having particularly low casein content
Chemical Composition:
Casein contains a high number of proline amino acids
which hinder the formation of common secondary
structural motifs of proteins. 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.
Structure:
The quaternary structure of casein is called a micelle. It is comprised
of a central hydrophobic core (and a peripheral hydrophilic layer (κ-
casein)
In milk, caseins have pronounced acidic properties. Free carboxyl
groups of amino acids and hydroxyl groups of phosphoric acid easily
interact with calcium ions, as well as with other salts of alkali metals
and alkaline earth metals (Na+, K+, Mg2+), forming caseinates

Applications:
I) Paint: Casein paint is a fast-drying, water-soluble medium used by
artists. Casein paint has been used since ancient Egyptian times as a
form of tempera paint.

II) Glue: Casein-based glues are formulated from casein, water, and
alkalis (usually a mix of hydrated lime and sodium hydroxide). Milk is
skimmed to remove the fat, and then the milk is soured so that the
casein is precipitated as milk curd.

III) Food: Several foods, creamers, and toppings all contain a variety
of caseinates. Sodium caseinate acts as a greater food additive for
stabilizing processed foods, however companies could opt to use
calcium caseinate to increase calcium content and decrease sodium
levels in their products
IV) Protein Supplements: An attractive property of the casein
molecule is its ability to form a gel or clot in the stomach, which
makes it very efficient in nutrient supply. The clot is able to provide a
sustained slow release of amino acids into the blood stream,
sometimes lasting for several hours.

V) Medical and dental uses: Casein-derived compounds are used in

tooth remineralization products to stabilize amorphous calcium
phosphate (ACP) and release the ACP onto tooth surfaces, where it
can facilitate remineralization.

VI) Nanotechnological uses: Casein proteins have potential for use as

nanomaterials due to their readily available source (milk) and their
propensity to self-assemble into amyloid fibrils.
 Experiment

Aim: To study the quantity of Casein in different samples of milk.

Theory: Milk contains 3% to 4% of casein suspended in water in colloidal
form. It is precipitated in a weak acidic medium.

Apparatus:

 Beakers(250 ml)

 Filtration Flasks

 Measuring Cylinders

 Glass rod

 Spatula

 China Dish

 Dropper

 Weight Bore

 Different samples of Milk

 10% Acetic Acid

Procedure: 1. A clean dry beaker has been taken, followed by putting 20 ml

of cow’s milk into it and adding 20 ml of saturated ammonium sulphate
solution slowly and with stirring. Fat along with Casein was precipitate out.

2. The solution was filtered and transferred the precipitates in another

beaker. Added about 30 ml of water to the precipitate. Only Casein
dissolves in water forming milky solution leaving fat undissolved.
3. The milky solution was heated to about 40 Degree C and add 10% acetic
acid solution drop-wise, when casein got precipitated.

4. Filtered the precipitate, washed with water and the precipitate was
allowed to dry.

5. Weighed the dry solid mass in a previously weighed watch glass.

6. The experiment was repeated with other samples of milk.

Observations:

Sample No. Source Content of % of Casein

Protein
1. Cow Milk 0.60 3.00
2. Goat Milk 0.65 3.25
3. Buffalo Milk 0.85 4.20
4. Amul Milk 0.75 3.88

Conclusion: Different samples of milk contain different percentage of

Casein.
 Bibliography
The information for this project has been referenced from the
following Sources

1. https://en.wikipedia.org/wiki/Casein
2. https://neerajminichemistry.weebly.com/uploads/
2/0/3/6/20360305/
study_of_quantity_of_caesin_present_in_different_samples
_of_milk.pdf
* All Images are Taken From Google Images