INTRODUCTION
What is Casein?
Casein is the protein found in all
mammals’ milk. Mammals include cow,
goat, sheep, yak, buffalo, camel and
humans. Milk is a complete diet as it
contains minerals, vitamins, proteins,
Carbohydrates, Fats and Water.
Casein in the most predominant protein
in milk and is a mixed phosphor protein.
Casein has an isoelectric pH of about
4.7 can be easily separated around this
isoelectric pH. It readily dissolves in
dilute acids and alkalies.
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.
Natural milk is an opaque white fluid
Secreted by the mammary glands of
Female mammal the main constituents
of natural milk are Protein,
Carbohydrate, Mineral Vitamins, Fats
and Water and is a complete balanced
diet Fresh milk is sweetish in
taste However, when it is kept for long
time at a temperature of 5 degree it
become sour because of bacteria
present in air. These bacteria convert
lactose of milk into lactic acid which is
sour in taste. In acidic conditions casein
of milk separate out as precipitate.
When the acidity in milk is sufficient and
temperature is around 36 degree, it
forms curd.
REQUIREMENT
• Beakers (250 ml)
• Filter-paper
• Glass rod
• Weight box
• Filtration flask
• Buchner funnel
• Test tubes
• Porcelain dish
• Different samples of milk
• 1 % acetic acid solution
• Ammonium sulphate solution
THEORY
Natural milk is an opaque white fluid Secreted
by the mammary glands of Female mammal.
The main constituents of natural milk are
Protein, Carbohydrate, Mineral Vitamins, Fats
and Water and is a complete balanced diet.
Fresh milk is sweetish in taste.
However, when it is kept for long time at a
temperature of 5 degree it become sour
because of bacteria present in air. These
bacteria convert lactose of milk into lactic acid
which is sour in taste. In acidic condition casein
of milk starts separating out as a precipitate.
When the acidity in milk is sufficient and
temperature is around 36 degree, it for solid
mass, called curd.
Casein is used in prepared foods, in
medicines ,in dietary supplements and
in cosmetics. Minor industrial applications
include the seasoning and dressing of
leather, cleaners and polishes for shoes,
textile printing and sizing.
PROCEDURE
• Wash the beaker (250 ml) with the distilled
water and dry it.
• Take 20 ml of buffalo’s milk in 250 ml beaker
and find its weight.
• Add 20 ml saturated solution of ammonium
sulphate slowly with stirring. Fat and casein
will separate out as precipitate.
• Filter the above solution and transfer the
precipitate in another beaker.
• Treat the above precipitate with 30 ml distilled
water. Casein dissolves forming milky solution
whereas fat remains as such.
• 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.
• Filter the precipitated casein and wash with
distilled water and dry it.
• Find the weight of dry precipitate.
OBSERVATION
• Volume of milk taken in each case = 20ml
• Weight of milk taken = W1g
• Weight of Casein isolate = W2g
• Percentage of casein = {Weight of casein
(W2)/Weight of casein (W1) } * 100
APPLICATION
• 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.
RESULT
• Different Samples of milk contains
different percentage of casein.
• Highest percentage of casein is present
in Goat’s milk.
• From this study, it is concluded that sheep
milk is more beneficial for humans as
compared to cow, buffalo and goat milk
as it contains high amount of
casein(g/100mL) 5.81±0.01 in un-
boiled form and 5.69±0.021 in boiled
sample than other natural milk
samples. The casein percentage in
sheep milk is also highest
5.64±0.015.52±0.021 in un-boiled and
boiled milk samples respectively.
BIBLIOGRAPHY
❖ [Link]
manual-chemistry-class-xii
❖ [Link]
❖ [Link]
❖ [Link]
ount-of-casein-in-milk
❖ [Link]
tudy-of-quantity-of-caesin-present-in-
different-samples-of-milk-54726663
INDEX
CONTENT
❖ Introduction
❖ Aim
❖ Requirement
❖ Theory
❖ Procedure
❖ Observation
❖ Result
❖ Bibliography
AIM:
To study the quantity of casein
In different samples of milk