introduction

• Milk is complete diet as it contains

proteins ,fats ,vitamins , minerals and
carbohydrates. The average composition
of milk from different source is given
below:
• Source of milk water mineral protein fats
1. Cow 87.% 0.7% 3.4% 3.9%
2 Human 87.4% 0.2% 1.4% 4.0%
3. Sheep 82.6% 0.9% 5.5% 6.5%
 CASEIN
• Casein is the most predominant
phosphorate is found in milk cheese .
When coagulated with rennet casein is
sometimes called paracesin . British
terminology on the other hand , uses the
term caseniogen for the uncoagulated
protein and casein coagulated protein .
As it exist in milk it is a salt of calcium . it
is not coagulated by heat . It is
precipitated by acid & rennet enzymes .
• Casein consist of fairly a high number of
praline peptides which do not interact . There
are also no disulphide bridges . As , a result it
has relatively little secondary and tertiary
structure . Because of this it cannot denature
. 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 some resemblence with surfacant
type micelle . The casein is held by ca + ion .
 REACTION
•
Ca +2 – CASEINATE + 2 CH3COOH -
CASEIN + (CH3COO)2Ca

The iso electronic point of casein is 4.7 .

The purified protein is water insoluble .
While it is also insoluble in neutral salt
solutions it is dispersible in dilute alkalis
and in salt solutions like sodium acetate.
 APPLICATIONS
• In addition to being consumed in milk casein is
used in the manufacture of adhesive , binders ,
protective coatings plastics(knife handles &
knife needles) , fabrics,food addictives,and
many other products. It is commonly used by
bodybuilders as a slow digestive source of amino
acids as opposed to fast digesting whey protein ,
and also as an exremely high source of
glutumine .
• AIM : To study quantity of casein in
different samples of milk.

THEORY: Milk contains 3 to 4 %

casein suspended in water
in the colloidal form.
. It is readily
precipitated in a
weakly acidic medium.
• APPARATUS REQUIRED :
Funnel , Funnel stand ,filter paper ,
pestle
test tubes , mortar , mortar.
. Chemicals required :
1 . Different samples of milk .
2 . Saturated ammonium
sulphate
solution .
3 . 1 % acetic acid solution .
 procedure
• Wash the beaker (250 ml) with the
ditilled water and dry it .
• Take 20 ml of buffalo milk in beaker and
weight it .
• Add 20 ml saturated solution of ammonium
sulphate slowly with stirring .
• Filter the above solution and transfer the
precipitate in another beaker .
• Treat the above precipitate with 30 ml
distilled water . Casein dissolves forming
milky solution .
• Warm the above solution to 40 to 45 c
on a low flame . Now , add 1 %acetic acid
solution drop wise with stirring .
• Filter the precipitated casein and wash
with distilled water and dry it .
• Find the weight of dry precipitate.
• Repeat the whole experiment with cow
milk , goat milk and sheep milk .
 OBSERVATIONS
• Volume of milk taken in each case = 20 ml.
• Weight of milk taken =W1g
• Weight of Casein isolated =W2g

% of Casein = weight of casein * 100

weight of milk
 Observation table
S.no. Milk vol. of milk w1 w2 %

• 1. Buffalo 20 ml 23.9g 0.63g 2.7%

• 2. Cow 20 ml 35.6g 0.55g 1.6%

• 3. Goat 2o ml 23.1g o.77g 3.6%

 RESULT
• Different samples of milk
contains different
percentaGE OF CASEIN .
• HIGHEST PERCENTAGE OF
CASEIN IS PRESENT IN THE
SAMPLE OF GOAT MILK .
•
 PRECAUTION
1 . Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very
slowly.
3. Stir milk while adding chemicals .
4 . Do not distub milk after adding
ammonium sulphate solution .
5. Take the amount reading carefully .
STRUCTURE OF CASEIN
 JAWAHAR NAVODAYA VIDYALAYA

• NAME : MD. ASAD

• CLASS : XII
• ROLL NO. : 04
• Submitted to : Mrs. Rachna
(Pgt chemistry)
 JAWAHAR NAVODAYA VIDYALAYA

• NAME : MD . ASAD
• CLASS : XII
• ROLL NO . : 04
• Submitted to : M rs . Shipra
(Pgt biology)