Chemistry Asl Proejct Garde 12 (Edited)

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DELHI PRIVATE
SCHOOL
AJMAN
GRADE: XII M
Register No: _____________________
Subject: _________________
Certified to be the bonafide project report submitted by

Master ___________________________________________
during the academic year 2023 – 2024
Teacher In-charge: _______________

Submitted for the Practical Examination on _____________ held at
DELHI PRIVATE SCHOOL, AJMAN.
DATE: ____________ External Examiner: _________

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Determination of
Casein in milk.
A guide to measuring protein
levels
Project done by: Sharank santhosh

Class: 12 M
The Delhi Private School Ajman
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ACKNOWLEDGEMENT
In the accomplishment of this project successfully, many people have best owned upon
me their blessings and the heart pledged support, this time I am utilizing to thank all the
people who have been concerned with this project.
Primarily I would thank God for being able to complete this project with success. Then I
would like to express my sincere gratitude to my Principal Dr. VISHAL KATARIA, Head
Mistress Mrs. Khadija T.K and Supervisor Mrs. Anu Thomas for providing me with facilities
required to do my project. I am highly indebted to my Biology Teacher Mrs. Anumol.V.S
for her valuable guidance which has promoted my efforts in all the stages of this project
work.
Then I would like to thank my parents and friends who have helped me with their valuable
suggestions and guidance has been very helpful in various phases of the completion of
the project.
Last but not the least I would like to thank my classmates who have helped me a lot.
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INDEX
1. AIM
2. INTRODUCTION
3. REQUIREMENTS
4. PROCEDURE
5. OBSERVATION TABLE
6. CONCLUSION
7. BIBLIOGRAPHY
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Aim
To determine the amount of casein present in different

samples of milk.
Milk is a multinutrient fluid and it is the primary source of
nutrition for human. It consists of 80% of proteins. The
protein in the milk is classified into casein and whey
protein. Milk protein consists of 80% of casein and 20%
whey protein. The function of casein is to provide energy
to human body. The name of casein is related to the family
of phosphoproteins. These proteins are commonly found
in the mammalian milk. This study deals with the
precipitation of casein from the various milk samples such
as cow milk, goat milk, buffalo milk and also the samples
that availed from the market. The technique of precipitation
of casein is used to predict the protein content in the milk
samples.
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Introduc-on
Casein is the main protein cons?tuent of milk. It cons?tutes
about 80% of the total protein in cow’s milk and about 3% of its
weight. It group of protein 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 essen?al amino acids, which the body can
not 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. The micelle has a nega?ve
charge. When an acid is added to the milk, the nega?ve charges
are neutralized.
Calcium caseinate + ace.c acid → casein (s) + calcium acetate

(aq)
The quan?ty, quality and fat-content from the various milk

samples differ with the type of par?cular mammals and their
fodder. The composi?on of milk varies with according to the
animals from which it comes, providing the correct growth rate
and development for the young of that species. Casein is a slow
diges?ng protein and it was suspended in the milk in a complex
called micelle. The micelles are spherical and are 0.04 to 0.03
m in diameter. Milk composi?on varies with the stage of
loca?on, age and breed. Milk is colloidal nature due to the
presence of proteins. The proteins are heavy molecules; they
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form colloids when dispersed in water medium. The primary

func?on 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 consist of a polypep?de chain of amino
acids joined together by pep?de linkages. Around the world,
there are more than six billion consumers of milk and milk
products. Over 750 million people live in dairy farming
households. 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.
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Requirements
Apparatus and Chemicals:
• 250 ml beakers
• Funnel
• Glass rod
• Chemical balances
• Test tubes
• Filtra?on flask
• Bunsen burner
• Different samples of milk
• 1% ace?c acid solu?on
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Procedure
• Take a clean dry beaker, put into it 20cc of cow’s milk and add
20 ml of saturated ammonium sulphate solu?on slowly and with
s?rring. Fat along with casein will precipitate out.
• Filter the solu?on and transfer the precipitates in another
beaker.
• Add about 30 ml of water to the precipitate.
• Only casein dissolves in water forming milky solu?on leaving
fat undissolved.
• Heat the milky solu?on to about 40˚C and add 1% ace?c acid
solu?on drop wise, when casein gets precipitated.
• Filter the precipitate, wash 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
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Observa.on Table
Volume of milk taken in each case = 20 ml.
The yield of casein precipitated from the various milk samples
of goat milk, cow milk and buffalo milk contains 6.4 gm, 7.8 gm
and 4 gm respec?vely. Similarly, the milk samples availed from
the market such as milk -A and milk -B was 6.8 gm and 5.5 gm
respec?vely. This shows that the casein precipitated from the
cow milk contains more amount of casein protein than the goat
and buffalo milk samples. The lower amount of casein in the
buffalo milk is may be due to the more fat content in it. The
dissimilari?es between the milk samples -A and B is revealed
that the market milk -B may be adulterated with water or any
other substance
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Result
1. Different Samples of milk contains different percentage
of casein.
2. Highest percentage of casein is present in Goat's milk.
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Precautions
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium sulphate
solution and wait some time for fat and casein to
precipitate out.
5. Take the amount readings carefully with digital weighing
machine only.
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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 quan?ta?ve analysis of casein precipitated
from the various milk samples provide the ample scope to the
cofage cheese manufacture.
According to the research findings, cow milk contains the largest
amount of casein protein. Thus, the cow milk is suitable for the
best muscle growth and basic body building achievements. It
was found that goat milk contains the small amount of casein
protein. Although the mineral content of goat's milk and cow's
milk is generally similar, goat's 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 sensi?vity, goat milk may provide an alterna?ve
to which they do not react.
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Bibliography
h"ps://www.ijraset.com/research-paper/casein-quan6ty-in-
different-samples-of-milk
h"ps://www.seminarsonly.com/Engineering-
Projects/Chemistry/amount-of-casein.php
h"ps://www.researchgate.net/publica6on/344311800_Quant
ita6ve_Es6ma6on_of_Casein_in_Different_Milk_Samples
h"ps://www.ncbi.nlm.nih.gov/pmc/ar6cles/PMC5149046/
h"ps://www.sciencedirect.com/topics/pharmacology-
toxicology-and-pharmaceu6cal-science/casein

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Certified to be the bonafide project report submitted by

Teacher In-charge: _______________

DELHI PRIVATE SCHOOL, AJMAN.

DATE: ____ External Examiner: _

Project done by: Sharank santhosh

people who have been concerned with this project.

required to do my project. I am highly indebted to my Biology Teacher Mrs. Anumol.V.S

To determine the amount of casein present in different

Calcium caseinate + ace.c acid → casein (s) + calcium acetate

The quan?ty, quality and fat-content from the various milk

form colloids when dispersed in water medium. The primary

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