STUDY OF QUANTITY OF CASEIN PRESENT IN DIFFERENT

SAMPLES OF MILK

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ABBREVIATION

MPI - Ministry for Primary Industries

FSANZ - Food Standards Australia New Zealand

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TABLE OF CONTENTS

ABSTRACT……………………………………………………1

INTRODUCTION……………………………………………..2
1.1 General Introduction……………………………………….2
1.2 Average composition of milk……………………………...2
1.3 Casein in milk……………………………………………...2
1.4 Structure of casein………………………………………….3

OBJECTIVE OF STUDY……………………………………4

LITERATURE REVIEW…………………………………….5

PROCEDURE………………………………………………..6

RESULTS AND DISCUSSION……………………………..7

2.1 Observation of experiment……………………………….7

2.2 Significance of casein ……………………………………7
2.3 Disadvantages of casein…………………………………8

CONCLUSION……………………………………………….9

RECOMMENDATION……………………………………..10

REFERENCE………………………………………………....11
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INTRODUCTION

1.1 General Introduction

Milk is a nutrient-rich, white liquid food produced by the mammary glands of mammals. It is the
primary source of nutrition for infant mammals before they are able to digest other types of food.
Early-lactation milk contains colostrum, which carries the mother's antibodies to its young and
can reduce the risk of many diseases. It contains many other nutrients including protein and
lactose. Interspecies consumption of milk is not uncommon, particularly among humans, many
of whom consume the milk of other mammals. As an agricultural product, milk, also called dairy
milk, is extracted from farm animals during or soon after pregnancy. Dairy farms produced about
730 million tons of milk in 2011, from 260 million dairy cows. Milk as a whole contains water,
minerals, vitamins, carbohydrates, proteins and fats.

1.2 Average composition of milk from different sources:

Source of Water (%) Mineral (%) Protein (%) Fat (%) Carbohydrate
milk (%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5

1.3 Casein in milk

Casein is a family of related phosphor proteins. These proteins are commonly found in
mammalian milk, comprising 80% of the proteins in cow's milk and between 20% and 45% of
the proteins in human milk. The Casein has a wide variety of uses, from being a major
component of chees, to use as a food additive. In pure form, it is an amorphous white solid,
tasteless and odourless, while its commercial type is yellowish with a pleasing odour. Casein
present in milk is in the form of

micelles. These micelles have negative charge and on adding acid to milk the negative charge are
neutralized.
1.4 Structure of casein

OBJECTIVE OF STUDY

 To study the quantity of casein present in different samples of milk

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LITERATURE REVIEW

Discussing about some previous findings, Casein is a protein found in milk. Cow’s milk consists
of around 80% casein protein. Similar to milk, casein protein is found in yogurt, cheese as well
as dietary supplements. Casein protein is taken by way of mouth to enhance athletic
performance, diabetes, liver disorder because of alcohol intake, and lots of different conditions,
but there may be no true evidence to support those uses.

Casein protein provides the body with all of the amino acids necessary to help build muscle.
Casein protein is digested more slowly than other proteins, so it might be better at reducing
appetite and increasing feelings of fullness. That is why many counties have started selling milk
free of casein. The Ministry for Primary Industries (MPI) and Food Standards Australia New
Zealand (FSANZ) have made health regulations on producing milk free from casein. An article
published by Sanjib Ghosh in 2018 showed quantity of casein present in 20 ml of milk derived
from buffalo, cow and goat respectively. For buffalo milk, 20 ml or 23.09 gm of buffalo milk
contains 0.632gm or 2.73% of pure casein. Similarly, 20 ml or 35.66 gm of cow milk contains
0.55 gm or 1.64% of pure casein. Lastly, 20 ml or 23.09 gm of goat milk contains 0.77 gm or
3.67% of pure casein. The highest percentage of casein has been found in goat milk with 0.77 gm
of pure casein. The processed milk available in the market differ in quantity of casein as different
states and countries enforce various health regulations as discussed previously.

Procedure

1. A clean dry beaker has been taken follow by putting 20 ml of cow milk into it on adding
20 ml of saturated ammonium sulphate solution slowly and with string fat along with
casein was precipitated out.
 2. The solution was filtered and transferred precipitate in another beaker. Adding about 30
ml water to precipitate. Only casein dissolve in water forming milky solution leaving fat
undissolved.
3. The milky solution was heated to about 40 degrees Celsius and adds 1 % acetic acid
solution drop wise and when casein get precipitated.
4. Filter and precipitate washed with water and the precipitate was allowed to dry.
5. Weight the dry solid mass in previously weight watch glasses.
6. Same process of occur in other animal milk.

RESULTS AND DISCUSSION

2.1 Observation of experiment

 MILK MILK (HEATED) WT. (NORMAL MILK)
OF CASEIN
(ANIMAL NAME) WT.OF CASEIN

COW _ 1 GRAM

GOAT 1.4 GRAM 1.2 GRAM

BUFFALO _ 0.8 GRAM

According to our analysis of various samples of milk, we conclude that:

Goat milk heated wt. of casein 1.4 gram.

Goat normal milk wt. of casein 1.2 gram.

2.2 Significance of casein

1. Casein is a major protein found in milk, comprising about 89% of buffalo milks total
protein content.

2. Goat milk contains high casein followed by cow and buffalo.

3. Goat milk keeps your bones and teeth stronger, due to its high calcium content.
4. Buffalo milk provides high amount of calcium, a mineral needed for bone development.
5. Cow milk helps in improving the metabolism of the body and therefore prevents weight
gain.
 6. Cow milk is a good source of protein and calcium, as well as nutrients including vitamin,
B12 and iodine.
7. Goat milk is a powerhouse of protein, healthy fats, vitamins, iron and other essential
nutrients.

2.3 Disadvantage of casein

 It puts strain on the digestive system.

 It can cause respiratory issues.
 It Can Induce the Same Reactions as a Gluten Intolerance.

3.2 Effect of Seasonal Yield on Quantity of Casein

Milk produced cannot maintain the same quality throughout the year. The amount of protein
yield in winter is higher than that of summer due to the increase in temperature during summer
causing irregular feeding intake. Higher yield of protein means higher overall percentage of
casein in the milk. Hence, the amount of casein obtained in milk yielded during winter is higher
than that of summer. Data collected by DEFRA gives an overview of what can be expected, with
average milk proteins across the UK herd typically dropping by around 0.2% from their winter
peak through the spring and summer.

CONCLUSION
This report aims to observe the quantity of casein present in numerous samples of milk, in
addition to the factors affecting the acquired quantity. Casein covers 80% of the protein content
in milk. It is affected from a few elements like season, source of milk, protein yield etc. Casein
being an important phosphor protein makes up the structure of milk. The structure of milk
derived from cows, humans, goats and sheep are under research in this paper and variation was
observed in the percentage casein obtained for a constant volume of milk. Overall, goat milk was
observed to have the highest casein content. Cow and buffalos have a relatively lower casein
quantity.

Casein can cause some negative consequences in our body because of its excess absorption in
our body. Casein causes digestive strain as well as show similar effects to gluten intolerance.
That is why quantity of casein in milk is studied and processed milk with appropriate amount of
casein is sold in different countries like Mexico, Spain, and Netherlands.

RECOMENDATION
The quantity of casein acquired in milk can vary from area to place and time to time. Therefore,
a specific research paper can’t be taken into consideration as absolute. But several researches can
be conducted through which the quantity of casein present in milk can be clearly known. Casein
having good as well as bad effects on human health, quantity of casein in milk should be known
and properly studied before consuming.

More and more researches should be made on this subject so that extraordinary new discoveries
can help preserve casein in milk. Data collected at local level can be more effective because it
can be more precise and makes local people aware about casein in milk.

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REFERENCES
[ 1 ] Mr. Mote Appa Saheb Rao Saheb, Mr. Shawarma and Dr.Hingane.L.D, Quantity of Casein
in Different Sample of Milk, 2021

[ 2 ] https://www.ijraset.com/research-paper/casein-quantity-in-different-samples-of-milk

[ 3 ] https://www.icbse.com/projects/chemistry-project-to-study-the-quantity-of-caesin-in-milk-
jmn

[ 4 ] https://www.icbse.com/projects/chemistry-project-to-study-the-quantity-of-caesin-in-milk-
jmn

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