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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 precipitated
in a weakly acidic medium.
ACKNOWLEGEMENT
I would like to express my immense gratitude to

my chemistry teacher Mr. HARIDWAR SINGH, for
the help and guidance he provided for completing
the investigatory project. I also thank my parents
who gave their ideas and inputs in making this
Project.
Most of all I thank our school management, for

providing us the facilities and opportunity to do
this project. Lastly, I would like to thank my school
mates who have rendered and done this project
along with me. Their support made this project
fruitful.
Introduction
Milk is a complete diet as it contains proteins,

carbohydrates, fats, minerals, vitamins, and water.
The average composition of milk from
different sources is given below
Casein is the most predominant phosphoprotein is

found in milk an cheese. When coagulated with rennet,
casein is sometimes called Para casein. British
terminology, on the other hand, uses the term
caseinogen for the uncoagulated protein and casein for
coagulated protein.
As it exists in milk, it is a salt of calcium. Casein is not
coagulated by heat. It is precipitated by acids and by
rennet enzymes, a proteolytic enzyme typically obtained
from the stomachs of calves. The enzyme trypsin can
hydrolyze off a phosphate-containing peptone.
Casein consists of a fairly high number of praline
peptides, which do not interact. There are also no
disulphide bridges. As a result, it has relatively little
secondary structure 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 resemblance with
surfactant-type Michelle in a sense that the
hydrophilic parts reside at the surface. The caseins in
the micelles are held together by calcium ions and
hydrophobic interactions. These micelles have
negative charge and on adding acid to milk the
negative charges are neutralized.
The isoelectric point of casein is 4.7. The

purified protein is water insoluble. While it is
also insoluble in neutral salt solutions, it is
readily dispersible in dilute alkalis and in salt
solutions such as sodium oxalate and sodium
acetate.
Applications:
In addition to being consumed in milk, casein in

used in the manufacture of adhesives, binders,
protective coatings, plastics (such as for knife
handles and knitting needles), fabrics, food
additives and many other products.
It is commonly used by bodybuilders as a slow-

digestive source of amino acids as opposed to
the fast-digesting whey protein, and as an
extremely high source of glutamine (post workout).
Another reason it is used in bodybuilding, is

because of its anti-catabolic effect, meaning that
casein consumption inhibits protein breakdown in
the body. Casein is frequently found in otherwise
nondairy cheese substitutes to improve
consistency especially when melted.
Apparatus Required
 Funnel
 funnel stand
 glass rod
 filter paper
 weight box
 test tubes
 pestle
 mortar
Chemicals Required
 Different samples of milk.
 Saturated ammonium sulphate
solution.
 1 % acetic acid solution.

PROCEDURE
1. Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of
buffalo’s
milk in 250 ml beaker and find its weight.
3. Add 20 ml saturated solution of ammonium sulphate slowly
with stirring. Fat and casein will separate out as precipitate.
4. Filter the above solution and transfer the precipitate in
another beaker.
5. Treat the above precipitate with 30 ml distilled water. Casein
dissolves forming milky solution whereas fat remains as such.
6. Warm the above contents of the beaker to 40 - 45°C on a low
flame. Now, add 1% acetic acid solution drop wise with stirring
when casein gets precipitated.
7. Filter the precipitated casein and wash with distilled water
and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow’s milk, goat’s milk,
sheep’s milk.
Result
Different Samples of milk contains different
percentage of casein. Highest percentage of casein
is present in Goat’s milk.
Precautions
1.Handle apparatus and chemicals carefully.
2.Add ammonium sulphate solution very slowly.
3.Stir milk while adding chemicals.
4.Do not disturb milk after adding ammonium
sulphate solution and wait some time for fat and
casein to precipitate out.
5.Take the amount readings carefully with digital
weighing machine only.
REFERENCE
 www.wikipedia.comwww.encyclopedia.com
 www.caesine-pro.com
 www.sciencejournals.com
 www.icar.nic.in
 www.zetascience.com
 www.scribd.com
OBSERVATIONS
CERTIFICATE
This is to certify that Shikhar Sharma

of class XII has completed his
Chemistry Investigatory project under
the guidance of Mr. Haridwar Singh
for the academic year 2022-2023.
SUBJECT TEACHER PRINCIPAL

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AIM

To study quantity of casein in different

I would like to express my immense gratitude to

Most of all I thank our school management, for

Milk is a complete diet as it contains proteins,

Casein is the most predominant phosphoprotein is

The isoelectric point of casein is 4.7. The

In addition to being consumed in milk, casein in

It is commonly used by bodybuilders as a slow-

Another reason it is used in bodybuilding, is

 1 % acetic acid solution.

This is to certify that Shikhar Sharma

SUBJECT TEACHER PRINCIPAL

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