Shrish Chandra Public Inter College Hardoi

Shrish Chandra Public
Inter College
Hardoi
Session:-2023-24
Topic:
“Sample of Casein present in Milk”
Submitted To:-
Mr. Shobhit Singh
Submitted by:-Shivangi Tiwari
Class XII(PCB)
Roll No:-
1 Acknowledgement Page 1
2 Certificate Page 2
3 Milk Page 3-4
4 Casein Page 5-6
5 Applications of Casein Page 7
6 Aim Page 8
7 Theory Page 8
8 Apparatus Required Page 8
9 Chemical Required Page 8
10 Procedure Page 9
11 Observation Page 10
12 Result Page 11
9 Precaution Page 11
10 Bibliography Page 12
I would like to express my greatest appreciation to
everyone who helped and supported me throughout
the project. I am thankful to my Chemistry Teacher, Mr.
Shobhit Singh for his ongoing support during the
project. His advice and encouragement had a huge role
to finalize this project report.
I would also like to thank all of my classmates who

helped me in completing the project by exchanging
interesting ideas and sharing their experiences.
I wish to thank my parents as well for their support and

encouragement without which I could not have
completed this project in the limited timeframe.
At the end, I want to thank my friends who displayed

appreciation to my work and motivated me to continue
my work.
This is to certify that Shivangi Tiwari has
successfully completed the project file on
Sample of Casein present in Milk under my
guidance and supervision. I am satisfied with
her initiative and efforts for the completion of
project file as a part of curriculum of CBSE Class
XII Examination.
Date :
Place : Hardoi
Signature of Signature of
Internal Examiner External Examiner
MILK
Milk is a white liquid food produced by the mammary
glands of mammals. It is the primary source
of nutrition for young mammals
(including breastfed human infants) before they are
able to digest other food. Early-lactation milk, which is
called colostrums, contains antibodies that strengthen
the immune system and thus reduce the risk of many
diseases in the baby. Milk contains many nutrients,
including protein and lactose.
In 2011, dairy farms produced around
730 million tonnes of milk from 260 million dairy cows.
India is the world's largest producer of milk and the
leading exporter of skimmed milk powder, but it
exports few other milk products. New Zealand,
Germany, and the Netherlands are the largest exporters
of milk products. More than six billion people
worldwide consume milk and milk products, and
between 750 and 900 million people live in dairy-
farming households.
General composition (g 100 mL−1) of milk
from different mammalian species.
Properti Cow Buffal Goat She Red Cam Hors Donk Huma
es o ep deer el e ey n
Total 11.8 15.7– 11.9- 18.1 20.0 11.9 9.3– 8.8– 10.7–
solids – 17.2 16.3 – – – 11.6 11.7 12.9
13.0 20.0 30.5 15.0
Protein 3.0– 2.7– 3.0– 4.5– 5.9– 2.4– 1.4– 1.4– 0.9–
3.9 4.7 5.2 7.0 10.6 4.2 3.2 2.0 1.9
Fat 3.3– 5.3– 3.0– 5.0– 6.6- 2.0– 0.3– 0.3– 2.1–
5.4 9.0 7.2 9.0 19.7 6.0 4.2 1.8 4.0
Lactose 4.4– 3.2– 3.2– 4.1– 2.6- 3.5– 5.6– 5.8– 6.3–
5.6 4.9 5.0 5.9 6.2 5.1 7.2 7.4 7.0
Ash 0.7– 0.8– 0.7– 0.8– 1.04 0.69 0.3– 0.3– 0.2–
0.8 0.9 0.9 1.0 – –0.9 0.5 0.5 0.3
1.18
CASEINS
The largest structures in the fluid portion of the milk
are "casein micelles": aggregates of several thousand
protein molecules with superficial resemblance to a
surfactant micelle, bonded with the help of nanometer-
scale particles of calcium phosphate. Each casein
micelle is roughly spherical and about a tenth of a
micrometer across. There are four different types of
casein proteins: αs1-, αs2-, β-, and κ-caseins collectively,
they make up about 76-86% of the protein in milk by
weight. Most of the casein proteins are bound into the
micelles. There are several competing theories
regarding the precise structure of the micelles, but they
share one important feature: the outermost layer
consists of strands of one type of protein, k-casein,
reaching out from the body of the micelle into the
surrounding fluid. These kappa-casein molecules all
have a negative electrical charge and therefore repel
each other, keeping the micelles separated under
normal conditions and in a stable colloidal suspension in
the water-based surrounding fluid. Casein is present in
milk as calcium caseinate in the form of micelles.
These micelles have negative charge and on adding acid
to milk the negative charges are neutralized.
Protein profile (g L−1) of milk from different
mammalian species.
Protein Cow Buffalo Goat Sheep Camel Horse Donkey Human

fractions
Total 24.6– 32–40 23.3– 41.8– 22.1– 9.4– 6.4– 2.4–

casein 28 46.3 52.6 26.0 13.6 10.3 4.2
Total 5.5– 6 3.7– 10.2– 5.9– 7.4– 4.9–8.0 6.2–

whey 7.0 7.0 16.1 8.1 9.1 8.3
proteins
αs1- 8– 8.9 0– 2.4- 4.9– 2.4 Present 0.77

Casein 10.7 13.0 22.1 5.7
αs2- 2.8– 5.1 2.3– 6.0 2.1– 0.2 Present Absent

Casein 3.4 11.6 2.5
β-Casein 8.6– 12.6– 0– 15.6– 14.4– 10.66 Present 3.87

9.3 20.9 29.6 39.6 16.9
κ-Casein 2.3– 4.1– 2.8– 3.2– 0.8– 0.24 Present 0.14

3.3 5.4 13.4 12.23 0.9
APPLICATIONS OF CASEIN:
In addition to being consumed in milk casein is used
in the manufacture of adhesives, binders, protective
coatings, plastics (such as knife handles and knitting
needles), fabrics, food additives, and many other
products. It is commonly used by body builders as slow
digesting whey proteins and also 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 non dairy substitutes to improve consistency
especially when melted.
AIM:
To study quantity of casein in different samples of
milk.
THEORY:
Casein is present in milk as calcium caseinate in the
form of micelles. These micelles have negative charge
and on adding acid to milk the negative charges are
neutralized. Milk contains 3% to 4% casein suspended
in water in colloidal form. It is precipitated in weakly
acidic medium.
APPARATUS REQUIRED:
 500 ml beaker
 Filter paper
 Buchner Funnel
 Funnel stand
 Dropper
 Spatula
 Glass rod
 Weight box
 Test tubes
 Pestle and Mortar
CHEMICALS REQUIRED:
 Different samples of milk
 Saturated ammonium sulphate solution.
 1 % acetic acid solution.
PROCEDURE:
1. Wash the beaker (500 ml) with the distilled water
and dry it.
2. Take 20 ml of buffalo’s milk in 500 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.
7. Now, add 1% acetic acid solution drop wise with
stirring when casein gets precipitated.
8. Filter the precipitated casein and wash with
distilled water and dry it.
9. Find the weight of dry precipitate.
10. Repeat the whole experiment with cow’s milk and
goat’s milk.
OBSERVATIONS:
 Volume of milk taken in each case = 20ml
 Weight of milk taken = W1g
 Weight of Casein isolated = W 2g
 Percentage of casein = W2g/ W 1g X100
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.
Bibliography
 NCERT Chemistry Textbook
 ABC’s Modern Chemistry Textbook
 Lab Manual Of Chemistry
 Wikipedia
 Google
 And other websites

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I would also like to thank all of my classmates who

I wish to thank my parents as well for their support and

At the end, I want to thank my friends who displayed

Protein Cow Buffalo Goat Sheep Camel Horse Donkey Human

Total 24.6– 32–40 23.3– 41.8– 22.1– 9.4– 6.4– 2.4–

Total 5.5– 6 3.7– 10.2– 5.9– 7.4– 4.9–8.0 6.2–

αs1- 8– 8.9 0– 2.4- 4.9– 2.4 Present 0.77

αs2- 2.8– 5.1 2.3– 6.0 2.1– 0.2 Present Absent

β-Casein 8.6– 12.6– 0– 15.6– 14.4– 10.66 Present 3.87

κ-Casein 2.3– 4.1– 2.8– 3.2– 0.8– 0.24 Present 0.14

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