APPASAHEB BIRNALE PUBLIC SCHOOL

DEPARTMENT OF CHEMISTRY
PROJECT FILE

NAME OF PROJECT:
To study the amount of casein in different samples of milk.

SUBMITTED TO
DIPALI SHARMA MISS

SUBMITTED BY
PRANAV SABALE

CLASS
12th SCIENCE
 CERTIFICATE

This is to certify that Master PRANAV SABALE

student of XII Class have successfully completed
their project in the topic " To study the amount of
casein in different samples of milk." in partial
fulfillment of the requirement for the subject of XII
Class, Chemistry in the session 2023-24

External Internal Principal

Examiner Examiner
 DECLARATION

I PRANAV SABALE hereby declare that the work

is being presented in the project file on the topic of " To
study the amount of casein in different samples of
milk." in partial fulfillment of the
requirement for the subject of XII Class Chemistry,
is an authentic record of our own work carried out
under the able guidance of

Mrs. Dipali Sharma

 ACKNOWLEDGEMENT

I express our deep sense of gratitude to my

respected and learned guide Mrs. DIPALI
SHARMA for their valuable help and guidance. I
am grateful to my respected Principal, for
permitting me to select this topic and utilize all the
necessary facilities of the institution. I am also
thankful to all the faculty & staff members of our
School for their kind co- operation and help. Lastly,
I would like to express my deep appreciation
towards my classmates and my indebtedness to my
parents for providing us the moral support and
encouragement
INDEX
 Introduction

 Aim

 Requirements

 Theory

 Procedure

 Observations

 Conclusion

 Bibliography
  INTRODUCTION
Milk is a white fluid secreted by the mammary
glands of living organisms. It is the food of exceptional
inters probability. Milk is also known to contain all
sorts of
micronutrients essential for the body of an organism. The
major milk protein casein is found only in milk and
nowhere in the world . The composition of casein is not
constant and depends upon the source of milk.
Average of milk from different sources is given below :
SOURCE WATER MINERAL PROTEIN FATS CAR
OF MILK (%) (%) (%) (%) BS
(%)

COW 87.1 0.7 3.4 3.9 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 a major protein constituent in milk and is a
mixed phosphor-protein . Casein has isoelectric pH. It
readily dissolves in dilute acids and alkalies . Casein is
present in milk as calcium caseinate in form of micelles.
These micelles have negative charge and on adding acid to
milk the negative charges are neutralized.

Ca2 + Caseinate +
2CH3COOH(aq) Casein+
(CH3COO)2Ca
  AIM
To study the quantity of casein in different samples of milk.

 REQUIREMENT
S 1.Beakers (250 ml)
2.Filter paper
3.Glass rod
4.Weight box
5.Filtration flask
6.Buncher
funnel 7.Test
tubes
8.Porcelain
9. Different samples of milk
10. 1% of acetic acid solution
11.Ammonium sulphate
solution
  THEORY
Natural milk is an opaque white fluid secreted ny
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
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
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 transfer the precipitated
in another beaker ,Added about 30ml of water to the
precipitate. Only casein dissolves in water forming
milky solution leaving fat undissolved .
3.The milky solution was heated to about 40oC and
add 1% acetic acid solution drop-wise, when casein
got precipitated
4.Filtered the precipitate ,washed with water and
the precipitatae 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.
  OBSERVATION
After following the above procedure the
final observations we get are:
Average of milk from different sources is given below :
SAMPLE SOURCE CONTENTS AMT OF % OF
NO OF PROTEIN CASEIN CASEIN

1 COW 0.60 0.5 5

2 GOAT 0.65 0.34 3.25

3 SHEEP 0.85 0.4 4.20

.
  CONCLUSIONS
According to above brief analysis of casein milk we are
able to conclude that :
1. Amount of casein in COW MILK is 5%
2. Amount of casein in GOAT MILK is 3.25%
3. Amount of casein in SHEEP MILK is 4.20

 So according to above analysis we can finally

conclude that “COW’S MILK” is the best milk
or beneficial milk for human beings.
 BIBLIOGRAPHY

1. www.google.com

2.https//:www.wikipedia.org

3. NCERT textbook