INTRODUCTION

Milk is an important component of a balanced diet and contains

numerous valuable constituents. Considerable acclaimed health benefits
of milk are related to its proteins, not only for their nutritive value but
also for their biological properties.

Milk is considered an idea food as it contains most of the constituents of our diet.
It is a rich source of proteins and fats. It also contains calcium and phosphorous in
sufficient quantity.

milk is considered to be an important diet for the growing children, and pregnant
andlacing women. The milk of buffalo, cow and goat are commonly used for
human consumption. Milk is slightly heavier than water (specific gravity = 1.035)
and has a slightly acidic pH (pH =6.7).
THE VARIOUS CONSTITUENTS OF MILK AND
THEIR%

S.NO COMPONENTS PRECENTAGE

water 87.3
1
butter fat 3.8
2
Casein(a protein) 2.5
3
Albumin and globulin(other protein) 0.7
4
Lactose (milk sugar) 5.0
5
Ash (minerals) 0.7
6
 Theory

Casein is the principal type of protein present in the milk. It represents

about 80% protein nitrogen of the milk. B-lacto globulins and a-
lactalbumin are the other proteins of the milk. Some antibodies called
immunoglobulin present in milk are also proteins.

Casein can be coagulated by acid, rennet and heating. It is a coaguable

protein. The other milk proteins i.e. b-lactoglubind and a-lacto albumins
are called non-coaguable proteins as they can be coagulated only by
heating.

The study of presence of coaguable and non-coaguable proteins in milk

has been taken in this project.
Casein

Casein is the name for a family of related phosphoprotein proteins.

These Proteins are commonly found in mammalian milk, making up 80%
of the proteins in cow milk and between 60% and 65% of the proteins in
human milk.
Casein has a wide variety of uses, from being a major component of
cheese, to use as a food additive, to a binder for safety matches. As a food
source casein supplies amino acids; carbohydrates; and two inorganic
elements, calcium and phosphorus.
Whey protein
Is a mixture of proteins isolated from whey, the liquid material created
by-product of cheese production. Some preclinical studies in rodents have
suggested that whey protein may possess anti-inflammatory or anti-
cancer properties; however, human data is lacking. The effects of whey
protein on human health are of great interest and are currently being
investigated as a way of reducing disease risk, as well as a possible
supplementary treatment for several diseases. Whey protein is commonly
marketed and ingested as a dietary and various health claims have been
attributed to it in the alternative community. Although whey proteins are
responsible for some milk the major allergens in milk are the casein's.

The thermal coagulation of unfractionated whey proteins was inhibited by

various sugars. The disaccharides, sucrose and lactose, were most
effective, and the amino sugar, glucosamine, least effective in this
respect. Ultraviolet absorption and light-scattering measurements on the
thermal denaturation and coagulation of both unfractionated and
individual whey proteins ( b-lactalbumin, b-lacto globulin, and bovine
serum albumin) showed that sucrose promotes the denaturation of these
proteins but inhibits their subsequent coagulation. These results are
interpreted in terms of the effect of sucrose on the hydrophobic
interactions between solvent and protein.

Materials Require
Milk
Test tube

renin tablets

Millon’s reagent

Beaker

burner

EXPERIMENTAL PROCEDURE
1. Take about 20ml of milk in a beaker. Grind a rennin tablet and add it to the
milk.

2. Warm the milk. The milk will coagulate.

3. Filter the coagulated (solidified) milk. The liquid filtered is whey

4. Take a small amount of whey in separate test tubes and test it for the presence
of protein by using Millon’s

OBSERVATION
Whey gives positive test for protein, indicating the presence of non-coaguable
proteins in whey.

CONCLUSION
Cow and buffalo milks contains both coaguable and non-coaguable proteins.