ANUPAMA S AIYAR

ROLL NO.
 INDEX

1. Certificate
2. Acknowledgement
3. Milk
4. Casein
5. Objective
6. Materials required
7. Procedure
8. Observations
9. Result
10. Precautions
 
 CERTIFICATE

This is to certify that the CHEMISTRY project titled “Casein” has been
successfully completed by Anupama S Aiyar of class Xll-‘E’, Seth Anand Ram
Jaipuria School, Sector-14, Vasundhara, in the partial fulfilment by Central
Board Of Secondary Education (CBSE) leading to the award of the annual
examination of the year 2021 -2022.
INTERNAL EXAMINER EXTERNAL EXAMINER
 ACKNOWLEDGEMENT
 

I would like to express my sincere gratitude to my Chemistry teacher

Mr. Himanshu Sharma, for his vital support, guidance and
encouragement, without which this project would not have come forth. I
would also like to express my gratitude to the other staff of the
Department of Chemistry for their support during the making of this
project.
 
 MILK – nutritional value
Milk is essentially an emulsion of fat and protein in water, along with dissolved sugar (carbohydrate),
minerals, and vitamins. It is a white liquid food produced by the mammary glands of mammals. It is the
primary source of nutrition for infant mammals (including humans who are breastfed) before they are
able to digest other types of food. Milk protein is of high nutritional value because it contains all the
essential amino acids—i.e., those which infants cannot synthesize in the necessary quantities. Milk is
approximately 87% water, 4.9% carbohydrate, 3.4% fat & 3.3% protein and essential amino acids.
Milk is extracted from farm animals. India is the world's largest producer of milk. Throughout the world,
more than six billion people consume milk and milk products. The proportion of these varies from
source to source.
Average composition of milk from different sources is given ahead :-
  
CASEIN
CHEMICAL COMPOSITION

Casein is the chief protein in milk. These proteins are commonly found in mammalian milk. Cow’s milk contains about 3%
casein. Pure casein is an amorphous white solid without taste or odour. It is a mixture of phosphoproteins of differing
molecular weight. Casein is richly supplied with amino acids, carbohydrates, calcium and phosphorus. It is relatively
hydrophobic, making it poorly soluble in water and hence a colloid.

STRUCTURE
It is found in milk as a suspension of particles, called casein micelles.
The caseins in the micelles are held together by calcium ions and hydrophobic interactions. A model suggests that the
micellar nucleus is formed by several sub-micelles, the periphery consisting of micro-vellosities of κ-casein. Another model
suggests the nucleus is formed by casein-interlinked fibrils. A most recent model suggests a double link among the caseins
for gelling to take place. All three models consider casein micelles as colloidal particles formed by casein aggregates
wrapped up in soluble κ-casein molecules.
Structure of Casein:
 
 OBJECTIVE

TO STUDY THE
QUANTITY OF CASEIN
PRESENT IN
DIFFERENT SAMPLES OF MILK
MATERIALS REQUIRED :-
• Conical flask

• Beakers

• Funnel

• Measuring cylinder(100 mL)

• Watch glass

• Filter paper

• 1% acetic acid

• Different samples of milk

• Glass rod
 PROCEDURE:-
• Take 200 mL of each sample of milk in separate beakers (500 mL).
• Heat the beakers containing milk sample upto 50-60*C.
• Now, add a few drops of 1% acetic acid solution slowly with constant stirring with a
glass rod for 5-10 minutes.
• After adding acetic acid, casein coagulates as amorphous substance.
• Filter the precipitate with the help of the funnel and wash the precipitates several times
with tap water.
• Remove the fat by using a suitable organic solvent like alcohol.
• Now, wash the casein again with water and dry it.
• Weigh a dried casein in a watch glass.
• Repeat this process with all samples of milk.
OBSERVATIONS:-

Volume of each milk sample taken is 200 mL.

RESULT:-

According to the analysis of various samples of milk, I conclude

that :
Cow milk contains 5% casein.
Goat milk contains 3.25% casein.
Buffalo milk contains 4.2% casein.
Amul milk (pasteurised) contains 3.88% casein. 
According to the above results, I can conclude that Cow’s milk is
most beneficial for human beings.
PRECAUTIONS :-
• During filtration, press the casein formed.
• Use only the required amount of acid for complete precipitation.
• Use fresh milk only.
• Use same amount of milk for each sample for the experiment.