Caesin in Milk Project

CERTIFICATE
Date: 30/11/2024
This is to certify that Arijita Deb, a student of Class XII, Section A
has successfully completed her chemistry project on the topic
“To Study the Quantity of Casein in Different Samples of Milk”
under the supervision and guidance of Keshav Sir and Nabanita Ma’am
in the academic year 2024-2025
from the institution Sri Sri Ravishankar Vidya Mandir, Potunagar, Gandhigram
__________ ___________ ___________

Teacher Examiner Principal
ACKNOWLEDGEMENT
I would like to express my immense gratitude to my chemistry

teacher Keshav Sir and Nabanita Ma’am for the help and guidance
they provided for completing this project.
I also thank my parents who gave their ideas and inputs in making this
project. Most of all I would like to thank our school managements, for
providing us the facilities and opportunities for doing this project.
Lastly, I would like to thank my friends and classmates who have done
this project along with me. Their support made this project fruitful
Arijita Deb
Class: XII
Section - A
Index
Content Page No.

Certificate 1
Acknowledgement 2
Introduction 4-5
Aim 6
Requirements 7
Theory 8
Procedure 9
Observations 10
Conclusion 11
References 12
INTRODUCTION
➢ Milk is a white fluid secreted by the mammary glands of living organisms.

➢ It is the food of exceptional inters probability.
➢ Milk is also known to contain all sorts of micronutrients essential for the
body of an organism.
➢ Average composition of Milk from different sources are listed below: -
Source of Water (%) Mineral (%) Protein (%) Fats (%) Carbohydrat
milk -es (%)
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
About Casein: -
i. Milk also contains casein.

ii. Casein is known as the chief protein in milk and the essential ingredient of
cheese.
iii. In pure form, it is an amorphous white solid, tasteless and odourless, while
its commercial type is yellowish with a pleasing odour.
iv. Cow’s milk contains about 3% casein.
v. Casein is a family of related phosphoproteins (αS1, αS2, β, k)
Casein Structure (I)

➢ Casein is present in milk as calcium caseinnate in the form of micelles.
➢ These micelles have negative charge and on adding acid to milk the
negative charges are neutralized.
Casein Structure (II)
➢ Ca2+ + Caseinate + 2CH3COOH (aq) ----> Casein+(CH3COO)2Ca

AIM
TO STUDY THE QUANTITY

OF CASEIN IN DIFFERENT
SAMPLES OF MILK
REQUIREMENTS
✓ Beakers (250ml)
✓ 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 fluid secreted by the mammary glands of

female organisms.
• The main constituents of natural milk are Protein, Carbohydrates,
Mineral, Vitamins, Fats and Water, which is known to be a complete
balanced diet.
• Fresh milk is sweet in taste.
• However, when it is kept for a long time at a temperature of about 5
degree it becomes sour in taste because of the 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 precipitate.
• When the acidity in milk is sufficient and temperature is around 36
degrees, it forms semi-solid mass called curd.
PROCEDURE
➢ 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 Caesin was precipitate out.
➢ The solution was filtered and transferred the precipitates in another
beaker. Added about 30 ml of water to the precipitate. Only Caesin
dissolves in water forming milky solution leaving fat undissolved.
➢ The milky solution was heated to about 40°C and add 1% acetic acid
solution drop-wise, when casein got precipitated.
➢ Filtered the precipitate, washed with water and the precipitate was
allowed to dry.
➢ Weighed the dry solid mass in a previously weighed watch glass.
➢ The experiment was repeated with other samples of milk.
(Casein Kinase)
OBSERVATIONS
Sample No. Source Contain of % of

Protein Casein
1. Cow 0.60 3.00
2. Goat 0.65 3.25
3. Buffalo 0.85 4.20
4. Amul Milk 0.75 3.88
Conclusion
Different samples of milk contain different percentage of casein

REFERENCE
• http://www.indianinfo.org
• www.encyclopedia.com
• www.casein-pro.com
• www.sciencejournals.com
• www.icar.nic.in
• www.zetascience.com

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CERTIFICATE

This is to certify that Arijita Deb, a student of Class XII, Section A

has successfully completed her chemistry project on the topic

“To Study the Quantity of Casein in Different Samples of Milk”

in the academic year 2024-2025

__________ ___________ ___________

I would like to express my immense gratitude to my chemistry

Content Page No.

➢ Milk is a white fluid secreted by the mammary glands of living organisms.

➢ Average composition of Milk from different sources are listed below: -

i. Milk also contains casein.

Casein Structure (I)

Casein Structure (II)

➢ Ca2+ + Caseinate + 2CH3COOH (aq) ----> Casein+(CH3COO)2Ca

TO STUDY THE QUANTITY

• Natural milk is an opaque fluid secreted by the mammary glands of

➢ A clean dry beaker has been taken, followed by putting 20 ml of cow's

Sample No. Source Contain of % of

Different samples of milk contain different percentage of casein

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