DELHI PUBLIC SCHOOL
SESSION : 2023-24
CHEMISTRY
INVESTIGATORY PROJECT
To study the quantity of Casein in different samples
ofmilk.
AARNA SRIVASTAVA
Xll - A
2
2024-25
“ Study of the quantity of casein in
different samples of Milk”
AARNA SRIVASTAVA
ACKNOWLEDGEMENT
First and foremost, I would like to express my
sincere gratitude to our exceptional teacher, [MR.
C.N .Chaturvedi ], for their unwavering dedication,
expertise, and encouragement. Their guidance
and knowledge have been instrumental in shaping
my understanding of the subject matter and
guiding us throughout the project.
.I also want to extend my heartfelt thanks to our
esteemed principal, Ma'am, for her continuous
support and leadership. Her commitment to
excellence has been a source of inspiration for us
all.
I also want to express, gratitude to my friends and
family for their unwavering support and
encouragement throughout the duration of this
project. Your belief in my abilities has been a
driving force behind this project file .
Sincerely,
[Aarna srivastava]
INDEX
1. Acknowledgement
2. INDEX
3. Aim of the experiment
4. Introduction
5. Theory
6. what is casein
7. Uses of casein
8. special precautions
and warning
9. Requirements
10. Procedures
11. Observation
12. Conclusion
13. Bibliography
AIM
To study quantity of casein in different
samples of milk
INTRODUCTION
Milk is a white fluid secreted by the
mammary glands of all mammals. It is
a complete diet as it contains
minerals, vitamins, proteins,
carbohydrates, fats, and water.
Casein is the most predominant
protein in milk and is a mixed
phosphoprotein. Casein has an
isoelectric pH of about 4.7 and can
be easily separated around this
isoelectric pH. It readily dissolves in
dilute acids and alkalis.
It is the main component of cheese.
Cow’s milk contains approximately 3%
casein .
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 .Average composition of
milk from different sources is given below
:
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 forms semi-solid
mass,called curd.
what is casein
Casein is a family of related
phosphoproteins that are commonly found
in mammalian milk, comprising about 80%
of the proteins in cow's milk and between
20% and 60% of the proteins in human
milk.
Sheep and cow milk have a higher casein
content than other types of milk with
human milk having a particularly low casein
content.
Casein is the primary emulsifier in milk,
that is, it helps in mixing oils, fats, and
water in milk.
Casein has a wide variety of uses, from
being a major component of cheese, to use
as a food additive.
USES OF CASEIN
Diabetes. Limited research suggests that
taking casein protein with food might
increase insulin, but not blood sugar levels,
in people with diabetes.
Cirrhosis. Early research shows that
drinking a casein protein supplement for
4-6 days improves mental status in people
with cirrhosis.
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.
Diarrhea. Early research in infants with
the stomach flu shows that using a
formula containing casein protein,
instead of cow's milk, reduces
diarrhea.
SPECIAL PRECAUTION AND
WARNINGS CASEIN
When taken by mouth: Casein protein is
LIKELY SAFE for most people when
taken by mouth. Most adults do not
experience side effects when casein
protein is taken for as long as 12
months.
Infants and children: Casein protein is
POSSIBLY SAFE for children and
infants when taken by mouth. Most
infants receiving casein protein formulas
do not experience side effects.
Milk allergy: People with milk allergy can
be allergic to the proteins contained in
milk such as casein protein. If you have
a milk allergy, it's best to avoid taking
casein protein.
REQUIREMENT
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. A clean dry beaker has been taken,
followed by putting 20 ml of cow’s milk into
it and adding 2Oml of saturated ammonium
sulphate solution slowly and with stirring.
Fat along with Casein was precipitate out.
2. The solution was filtered and
transferred the precipitates in another
beaker. Added about 30 ml of water to
the precipitate. Only Casein dissolves in
water forming milky solution leaving fat
undissolved.
3. The milky solution was heated to about
40C and add 1 % acetic acid solution drop-
wise, when casein got precipitated.
4. Filtered the precipitate, washed with
waterand the precipitate was allowed to
dry.
5. Weighed the dry solid mass in a
previouslyweighed watch glass.
6. The experiment was repeated with other
samples of milk.
OBSERVATION
Volume of milk taken in each case = 20
ml
Name of milk % of casein
Cow milk 2.5-3.6
Goat milk 2.5-3.3
Sheep milk 4.3-4.6
CONCLUSION
Different samples of milk containsdifferent
percentage of casein.
BIBLIOGRAPHY
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