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.
Average composition of milk from different sources is given below:
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 alkalis.
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.
𝐶𝑎2+ − 𝐶𝑎𝑒 sin 𝑎 𝑡𝑒 + 2𝐶𝐻3 𝐶𝑂𝑂𝐻(𝑎𝑞) → 𝑐𝑎𝑒𝑠𝑖𝑛 + (𝐶𝐻3 𝐶𝑂𝑂)2 𝐶𝑎
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 degrees, 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 becomes
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 degrees, it forms semi-solid mass, called curd.
PROCEDURE
1. Wash the beaker (250 ml) with the distilled water and dry it.
2. Take 20 ml of buffalo's milk in 250 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. Now,
add 1% acetic acid solution drop wise with stirring when casein gets
precipitated.
7. Filter the precipitated casein and wash with distilled water and dry it.
8. Find the weight of dry precipitate.
9. Repeat the whole experiment with cow's milk, goat's milk and sheep's milk.
OBSERVATION
❖ Volume of milk taken in each case = 20 𝑚𝑙
❖ Weight of milk taken = 𝑊1 𝑔
❖ Weight of casein isolate = 𝑊2 𝑔
( )
❖ Percentage of casein =𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑐𝑎𝑠𝑒𝑖𝑛 𝑊2
𝑊𝑒𝑖𝑔ℎ𝑡 𝑜𝑓 𝑚𝑖𝑙𝑘 ( 𝑊 )
× 100
1
Volume Weight
Volume Percentage
Type of of Milk of
[Link] of Milk of Casein
milk Taken Casein
(g) (g)
(ml) (g)
Buffalo’s
1 20 23.09 0.632 2.37 %
Milk
2 Cow’s Milk 20 35.66 0.55 1.64 %
Goat’s
3 20 23.9 0.55 3.67 %
Milk
RESULT
✓ Different Samples of Milk contains different percentage of casein.
✓ Highest percentage of casein is present in Goat Milk.
APPLICATION
o 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.
o It is commonly used by body builders as slow digesting whey proteins
and as an extremely high source of glutamine (post workout).
o 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.
PRECAUTION
o Handle apparatus and chemicals carefully.
o Add ammonium sulphate solution very slowly.
o Stir milk while adding chemicals.
o Do not disturb milk after adding ammonium sulphate solution and wait
some time for fat and casein to precipitate out.
o Take the amount readings carefully with digital weighing machine only.
BIBLIOGRAPHY
Books:
Comprehensive Practical Chemistry; Laxmi Publications
Internet sources:
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