Chemistry Project

INTRODUCTION
Milk is a complete diet as it contains proteins, carbohydrates, fats,

minerals, vitamins and water. The average composition of milk from
different sources given below :-
Source Water Minerals Proteins Fats Carbohydrates

of milk (%) (%) (%) (%) (%)
Cow 87.1% 0.1 3.4 3.9 4.9
human 87.4 0.2 1.4 4.0 4.9
goat 87.0 0.7 3.3 4.2 4.8
sheep 82.6 0.9 5.5 6.5 4.5
Casein, the most predominant phosphate is found in milk or cheese.

When coagulated with rennet, casein is sometimes called para
casein.
British terminology, on the other hand, uses the term caseinogens for
the uncoagulated protein and casein for coagulated proteins. As it
exists in milk, it is salt of calcium.
Casein is not coagulated by head. It is precipitated by acids and by

rennet enzymes, a preolytic enzyme typically obtained from the
stomachs of calves. The enzyme trypsin can hydrolyze off a
phosphate contalning peptone.
The casein consists of a fairly high number of pralme peptides which

do not interact. There are also no disulphide bridges. As a result it
has relatively little secondary structure or tertiary structure. Because
of this, it cannot be denature. It is relatively hydrophobic, making it
poorly soluble in water it Is found in milk as a suspension of parocks
called casein miscelles which show some resemblance with
surfactant type miscellae in a sense that the hydrophilic parts reside
at the surface. The caseins in the miscelles held together by calcium
ions and hydrophobic interactions. This miscelles have negative
charge and on adding acid to milk the negative charge are
neutralized.
The isoelectric point of casein is 4.7. the purified protein is water

soluble. While it is also insoluble in natural salt solution, it is radialy
dispersible in dilute alkalis and in salt solution such as sodium oxalate
and sodium acetate.
APPLICATIONS
In addition to being consumed in milk, casein is used in the

manufacture of adhesives, binders, protective coatings,
plastic (such as for knife handles and knitting needles), fabrics, food
additives and many other products. It is commonly used by body
builders as a slow digestive
source of amino acids as opposed to the fast digesting when protein

and also as an extremely high source of glutaimine (post workout).
Another reason it is used in body building is because of its anti-
catabolic effect that acid consumption inhibits protein breakdown in
the body. Casein is
frequently found in otherwise non dairy cheese substitutes to

improve consistency especially when melted.
EXPERIMENT
AIM :
To study the quantity of casein protein in different samples of milk
Materials Required
• Conical flask
• Beakers
• Funnel
• Measuring cylinder
• Filter paper
• 1% acetic acid
• Different samples of milk(
Theory
KoMilk contains 3-4% casein suspended in water in the colloidal form
it is precipitated in a weakly acidic medium.
The lactose (milk sugar) and the major milk protein, i.e. casein is
found only in milk. Casein is the protein which is present in milk in
the form of calcium salt, calcium caseinate. This salt has a complex
structure and forms micelles. The outer surface of this micelle is
negatively charged. Therefore, when dilute acids like acetic acid, HCI,
etc., is added to milk, the negative charges are neutralised and the
neutral protein precipitates out. Thus, addition of 1% aqueous
solution of acetic acid to milk causes precipitation of casein
Ca2+-Caseinate + 2CH3COOH(aq) --> Casein(s)+ (CH3COO)Ca
(aq)
Casein has an isoelectric pH of 4.7 and it can be separated easily

around this pH.
PROCEDURE
1. Take 20 mL of each sample of milk in separate beakers.
2. Heat the beakers containing milk sample upto 50-60°C
3. Now, add few drops of 1% acetic acid solution (or 1% HCI
and pungent smelling
solution) slowly with constant stirring with a glass rod for
5-10 min.
4. After adding acetic acid, casein coagulates as an amorphous

substance
5. Filter the precipitate with the help of funnel and wash the
precipitates several times with tap water.
6. Remove the fat by using a suitable organic solvent like alcohol.

Now, again wash the casein with water and dry it. Weigh a dried
casein in a watch glass.
OBSERVATIONS
Volume of milk in each case = 20 ml
Weight of milk taken = W1g
Weight of casein isolated = w2g
Percentage of casein =
Weight of casein/ weight of milk * 100
SL Types of milk Vol. of Weight Weight Percentage

No. milk of milk of casein of casein
(in mL) (in gm) in (gm) (in gm)
1 Buffalo milk 20 23.09 0.632 2.73
2 Cow milk 20 35.66 0.55 1.64
3 Goat milk 20 23.09 0.77 3.64
CONCLUSION
This study successfully demonstrated the presence of casein

in various milk samples using biochemical tests. The results
showed variations in casein concentrations across different
milk types, highlighting its significance in dairy nutrition and
potential allergenicity. The findings of this study contribute
to our understanding of milk composition and provide
valuable insights for the dairy industry, nutritional research,
and consumers. Further investigation into casein structure,
functionality, and processing effects will enhance our
knowledge of its role in milk and dairy products.
Highest percentage of casein is presented in GOAT milk.
PRECAUTIONS
- Wear lab coats and gloves.
- Handle chemicals with care.
- Avoid skin and eye contact.
- Use fume hood for volatile chemicals.
- Acetic acid: corrosive, handle carefully.
- Rennet: potential allergen, handle with gloves.
- Milk samples: potential allergens, handle with care.
- Use pipettes and measuring cylinders carefully.
- Avoid cross-contamination of samples.
- Calibrate equipment before use.
- Handle milk samples safely to avoid contamination.
- Dispose of biological waste properly.
- Eye wash station nearby.
- Fire extinguisher accessible.
- First aid kit available.
- Dispose of chemicals and biological waste properly.
- Follow institutional guidelines for waste disposal.

BIBLIOGRAPHY
Books:
1. Thompson et al. (2013), Milk Proteins
2. Chemistry lab munual
Websites:
1. National Institute of Dairy Science and

Technology
2. Food and Agriculture Organization of the United
Nations
3. ScienceDirect
4. PubMed
5. Wikipedia
.
INDEX
SL. TOPIC Page No.

No.
1 Acknowledgement 1
2 Certificate 2
3 Introduction 4-5
4 Applications 6
5 Experiment 7-8
6 Observation 9
7 conclusion 10
8 Precautions 11
9 Bibliography 12
ACKNOWLEDGMENT
I would like to acknowledge and express my heartfelt

gratitude to my teacher sir Bipin kumar singh and sir dipankar
Das, mentors, family, and friends for their unwavering
support and guidance throughout this project. I also extend
my sincere thanks to Hindi Higher Secondary School and the
school lab for providing necessary resources and facilities.
Additionally, I appreciate the contribution of my local vendor
for providing milk samples. Thank you all for your valuable
assistance and encouragement.
CERTIFICATE
This is to certify that Siddharth sinha, a student of class-12

Science stream, has successfully completed the research on
the project ‘to find the percentage of casein present in
different food samples’ under the guidance of Subject
Teacher Bipin kumar singh and Dipankar das, during the
year 2024-2025 in partial fulfillment of Chemistry project
conducted by AISSCE, New Delhi.
Signature of Signature of
External examiner chemistry teacher

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INTRODUCTION

Milk is a complete diet as it contains proteins, carbohydrates, fats,

different sources given below :-

Source Water Minerals Proteins Fats Carbohydrates

Casein, the most predominant phosphate is found in milk or cheese.

Casein is not coagulated by head. It is precipitated by acids and by

The casein consists of a fairly high number of pralme peptides which

The isoelectric point of casein is 4.7. the purified protein is water

In addition to being consumed in milk, casein is used in the

source of amino acids as opposed to the fast digesting when protein

frequently found in otherwise non dairy cheese substitutes to

Casein has an isoelectric pH of 4.7 and it can be separated easily

2. Heat the beakers containing milk sample upto 50-60°C

3. Now, add few drops of 1% acetic acid solution (or 1% HCI

and pungent smelling

solution) slowly with constant stirring with a glass rod for

4. After adding acetic acid, casein coagulates as an amorphous

6. Remove the fat by using a suitable organic solvent like alcohol.

Weight of milk taken = W1g

Weight of casein isolated = w2g

Weight of casein/ weight of milk * 100

SL Types of milk Vol. of Weight Weight Percentage

This study successfully demonstrated the presence of casein

- Handle chemicals with care.

- Avoid skin and eye contact.

- Use fume hood for volatile chemicals.

- Acetic acid: corrosive, handle carefully.

- Rennet: potential allergen, handle with gloves.

- Milk samples: potential allergens, handle with care.

- Use pipettes and measuring cylinders carefully.

- Avoid cross-contamination of samples.

- Calibrate equipment before use.

- Handle milk samples safely to avoid contamination.

- Dispose of biological waste properly.

- Eye wash station nearby.

- Fire extinguisher accessible.

- First aid kit available.

- Dispose of chemicals and biological waste properly.

- Follow institutional guidelines for waste disposal.

1. National Institute of Dairy Science and

SL. TOPIC Page No.

I would like to acknowledge and express my heartfelt

This is to certify that Siddharth sinha, a student of class-12

External examiner chemistry teacher

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