Chemistry Project

RPVV Surajmal Vihar Delhi-92
Chemistry
Investigatory
Project
Study of
Quantity of
casein present
in different
samples of milk
Submitted by:
VANSHIKA
XII-D
certificate
This is to certify that, Vanshika , a student of

Rajkiya Pratibha Vikas Vidyalaya has
submitted the chemistry project report entitled
“Study of Quantity of Casein content in
different samples of milk” submitted for
partial fulfilment and practical examination to
the department of chemistry, embodies a
detailed study carried out by the student under
my supervision. This project in my opinion is
completed and is suitable for presentation.
_____________
Mrs. Kajal Nain

ACKNOWLEDGEMENT
I wish to express my deep gratitude and

sincere thanks to the Principal, for his
encouragement and for all the facilities
that he provided for this project work. I
sincerely appreciate this magnanimity by
taking me into his fold for which I shall
remain indebted to his. I extend my
hearty thanks to Mrs. Kajal Nain,
chemistry teacher, who guided me to the
successful completion of this project.
I can’t forget to offer my sincere thanks to

my family who helped me to carry out this
project work successfully & for their
valuable advice & support, which I
received from them time to time.
Vanshika
DECLARATION
I do hereby declare that this project work has
been originally carried under the guidance
and supervision of Mrs.Kajal Nain, head of
the chemistry department of RPVV Surajmal
Vihar,Delhi.
Vanshika
INDEX
1. Introduction
2. Theory
3. Aim
4. Requirement
5. Procedure
6. Observations
7. Result
8. Bibliography
Introduction
Milk is a white fluid secreted by the mammary

glands of living organisms. Milk is also known
to contain all sorts of micronutrients essential for
the body of an organism. The major milk protein
casein is found only in milk and nowhere in the
world. The composition of casein is not constant
and depends upon the source of milk. The
chemical structure of casein is given in the
above figure.
Average composition of milk from different
sources is given below:
Source Water Mineral Protein Fats Carbohydra
of milk (%) (%) -tes

(%) (%)
(%)
Cow 87.1 0.7 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 is a major protein constituent in milk & a

mixed phosphor-protein. Casein has isoelectric pH of
about 4.7 and 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.
Theory
Natural milk is an opaque white fluid Secreted
by the mammary glands of Female mammals.
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 degree,
it forms semi-solid mass, called curd.
AIM
To study the quantity of Casein in different samples
of milk.
MATERIAL REQUIRED
• Beakers(250 ml)
• Filtration Flasks
• Measuring Cylinders
• Glass rod
• Spatula
• China Dish
• Dropper
• Weight Bore
chemicals required
• Different samples of Milk
• 1% Acetic Acid
• Saturated Ammonium Sulphate solution
PROCEDURE
i. A clean dry beaker has been taken,
followed by putting 20 ml of cow’s
milk into it and adding 20 ml of
saturated ammonium sulphate solution
slowly and with stirring. Fat along
with Casein was precipitate out.
ii. 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.
iii. The milky solution was heated to about
40o C and add 1% acetic acid solution
drop-wise, when casein got precipitated.
iv. Filtered the precipitate,washed with
water and the precipitate was allowed
to dry.
v. Weighed the dry solid mass in a
previously weighed watch glass.
vi. The experiment was repeated with
other samples of milk.
OBSERVATIONS
• Volume of milk taken in each case= 20ml

• Weight of milk taken= W1g
• Weight of casein isolated= W2g
• Percentage of casein= Weight of casein *100
Weight of milk
Content of
Sample Sour ce % of
Pr otein
No. Casein
1. Cow Milk 0.60 3.00
2. Goat Milk 0.65 3.25
3. Buffalo Milk 0.85 4.20
4. Amul Milk 0.75 3.88
result
Different samples of milk contain different

percentage of Casein.
Highest percentage of casein is present in Goat’s

milk.
precautions
1. Handle Apparatus and chemicals carefully.

2. Add Ammonium Sulphate solution very carefully.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding the solution and
wait sometime for fat and casein to precipitate out.
5. Take the amounts reading carefully with digital
weighing machine only.
BIBLIOGRAPHY
• www.wikipedia.com
• www.caseine-pro.com
• www.zetascience.com
• www.sciencejournals.com

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RPVV Surajmal Vihar Delhi-92

This is to certify that, Vanshika , a student of

Mrs. Kajal Nain

I wish to express my deep gratitude and

I can’t forget to offer my sincere thanks to

Milk is a white fluid secreted by the mammary

of milk (%) (%) -tes

Cow 87.1 0.7 3.4 3.9 4.9

Casein is a major protein constituent in milk & a

• Volume of milk taken in each case= 20ml

Different samples of milk contain different

Highest percentage of casein is present in Goat’s

1. Handle Apparatus and chemicals carefully.

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