PROJECT

Sainikpuri Secunderabad-500094
This is to certify that
Shipra Dwivedi
Of class XII B of Bhavans Sri Ramakrishna

Vidyalaya has successfully completed the
chemistry investigatory project.
Hall ticket number:
(Internal examiner)
(External examiner)
ACKNOWLEDGEMENT
I take this opportunity to express my profound

gratitude and deep regards to my Chemistry teacher,
Mrs. Pushpa Ganesh Ma’am for the exemplary
guidance, monitoring and constant encouragement
throughout the course of this project. The blessing,
help and guidance given by her shall carry us a long
way in the journey of life on which I am about to
embark.
I also take this opportunity to express a deep sense
of gratitude to Mrs. Jyothi Aparna Ma’am, Principal,
Bhartiya vidya Bhavans for her cordial support,
information and guidance, which helped me in
completing this task through various stages.
Remarkably, I would also like to express my hearty
gratitude to the Lab assistants for their support to
make this project accomplish successfully.
YIELD OF CASEIN IN DIFFERENT
SAMPLES OF MILK
CONTENTS
Aim
Introduction
Experiment
Observations
Conclusion
Bibliography
INTRODUCTION
Casein is the main protein constituent of milk. It

constitutes about 80% of the total protein in cow’s
milk and about 3% of its weight. It is a group of
proteins which is precipitated when the milk is
slightly acidified. It dissolves slightly in water,
extensively in alkalis or strong acids.
Casein is a complete protein meaning that it contains
all of the essential amino acids, which the body
cannot manufacture on its own. When dried, it is a
white, amorphous powder without taste and odour.
It is a mixed phosphoprotein and occurs in milk as
calcium salt (calcium caseinate) in the form of
micelle[-ve charge]. When an acid is added to the
milk, the negative charges are neutralized.
EQUATION:
CH3COOH + Calcium caseinate → C81H125N22O39P + C4H6CaO4
Acetic Acid casein Calcium Acetate

The quantity, quality and fat-content from the various
milk samples differ with the type of particular mammals
and their fodder. Casein is a slow digesting protein and it
was suspended in the milk in a complex called micelle.
The primary function of protein in living cells is to
promote growth and maintenance. The nitrogen content
of milk is distributed among casein 76%, when protein
and non-protein nitrogen is 6%.The structure of protein
consists of a polypeptide chain of amino acids joined
together by peptide linkages. It is used in paints for fast
drying water-soluble medium. Casein based glues are
formulated from the mixture of casein, water, hydrated
lime and sodium hydroxide.
EXPERIMENT
AIM : To determine the amount of casein present in
different samples of milk.
REQUIREMENTS
● 250 ml beakers
● Funnel
● Glass rod
● Chemical balances
● Test tubes
● Filtration flask
● Bunsen burner
● Different samples of milk
● 1% acetic acid solution
● Saturated ammonium sulphate solution
PROCEDURE :
Take a clean dry beaker, put it into 20 cc of cow’s

milk and add 20ml of saturated ammonium sulphate
solution slowly with constant stirring fat along with
the casein will precipitate out.
Filter the solution and transfer the precipitates into
another beaker
Add about 30ml of water to precipitate
Only casein dissolves in water forming milky
solution leaving fat undissolved
Heat the milky solution to about 40C and add 1%
acetic acid solution drop wise, when casein gets
precipitated
Filter the precipitate, wash it with water and let the
precipitate dry
Weigh the dry solid mass in a previously weighed
watch glass
Repeat the experiment with other samples of milk
Record the observations and quantity of casein in
different types of milk
OBSERVATIONS
Volume of the given milk is : 20 ml
S.NO SAMPLES YIELD OF CASEIN (in gm)

1 Cow milk
2 Buffalo milk
3 Milk A (market)
The yield of casein precipitated from the various milk

samples of cow milk , buffalo milk contains gm
and gm respectively. Similarly, the milk samples
availed from the market such as milk -A is gm
respectively.
This shows that the casein precipitated from the cow
milk contains more amount of casein protein
than the buffalo milk and other milk samples. The
lower amount of casein in the buffalo milk may
be due to the more fat content in it.
● The milk sample -A reveals that the market milk
may be adulterated with water or any other
substance.
CONCLUSION
This study clearly indicated that the amount of casein

precipitated from the cow milk was higher than that of
the other milk samples. The quantitative analysis of casein
precipitated from the various milk samples provides ample
scope to the cottage cheese manufacture.
According to the research findings, Cow milk contains
the largest amount of casein protein. Thus, cow milk
is suitable for the best muscle growth and basic body
building achievements. It was found that Buffalo milk
contains a small amount of casein protein. Although
the mineral content of buffalo’s milk and cow's milk is
generally similar, buffalo milk contains more calcium,
potassium, iron, magnesium and sodium. All milk has lots
of casein but there are different types of casein and for
someone who has casein sensitivity, buffalo’s milk may
provide an alternative to which they do not react.
BIBLIOGRAPHY
● Amount of Casein in Milk | Chemistry Science Fair

Project (seminarsonly.com)
● https://www.seminarsonly.com/Engineering-
Projects/Chemistry/amount-of-casein.php
● www.google.com
● www.Study ofchemistry.in
● http://en.wikipedia.org/wiki/caesin

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Sainikpuri Secunderabad-500094

This is to certify that

Of class XII B of Bhavans Sri Ramakrishna

Hall ticket number:

I take this opportunity to express my profound

Casein is the main protein constituent of milk. It

CH3COOH + Calcium caseinate → C81H125N22O39P + C4H6CaO4

Acetic Acid casein Calcium Acetate

AIM : To determine the amount of casein present in

different samples of milk.

Take a clean dry beaker, put it into 20 cc of cow’s

Volume of the given milk is : 20 ml

S.NO SAMPLES YIELD OF CASEIN (in gm)

The yield of casein precipitated from the various milk

This study clearly indicated that the amount of casein

● Amount of Casein in Milk | Chemistry Science Fair

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