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    School_Project_Casein

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    k16196795
    Casein milk

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    School_Project_Casein

    Uploaded by

    k16196795
    0 views3 pages
    Casein milk

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    © © All Rights Reserved

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    PDF, TXT or read online from Scribd

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    Casein milk

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    0 views3 pages

    School_Project_Casein

    Uploaded by

    k16196795
    Casein milk

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    School Project: Casein Content in Milk

    INDEX

    > INTRODUCTION

    > AIM

    > REQUIREMENTS

    > THEORY

    > PROCEDURE

    > OBSERVATION

    > CONCLUSION

    > BIBLIOGRAPHY

    INTRODUCTION

    Natural milk is an opaque white fluid secreted by the mammary glands of female mammals. The

    main constituents of natural milk are protein, carbohydrates, minerals, vitamins, fats, and water,

    making it a complete balanced diet. Fresh milk is sweetish in taste. However, when kept for a long

    time at a temperature of 5°C, it becomes sour due to bacteria present in the air. These bacteria

    convert lactose of milk into lactic acid. In acidic conditions, casein starts separating out as a

    precipitate.

    AIM

    Aim is to determine the quality of casein present in different samples of milk.

    REQUIREMENTS

    Beakers (250 ml), filter paper, glass rod, weigh box, filtration flask, Buchner funnel, water pump, test

    tube, porcelain dish, burner, different samples of milk, 1% acetic acid solution, saturated Ammonium

    Sulphate solution.

    Page 1
    School Project: Casein Content in Milk
    THEORY

    Natural milk is an opaque fluid secreted by the mammary glands of female mammals. Its main

    constituents are protein, carbohydrates, minerals, vitamins, fats, and water, making it a complete

    balanced diet. Fresh milk is sweetish in taste but turns sour over time due to bacterial action.

    PROCEDURE

    1. Take a clean dry beaker, put 20 cc of goat's milk, and add 20 ml of saturated Ammonium

    Sulphate solution.

    2. Stir the solution slowly; fat along with casein will precipitate out.

    3. Filter the solution and transfer the precipitate to another beaker.

    4. Add about 30 ml of water to the precipitate; casein dissolves in water forming a milky solution.

    5. Heat the milky solution to about 40°C and add 1% acetic acid dropwise.

    6. Filter the precipitate, wash with water, dry it, and weigh it on a pre-weighed watch glass.

    7. Repeat the experiment with other milk samples.

    OBSERVATION

    Sample No | Source | Content of Protein | % of 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

    CONCLUSION

    Different samples of milk contain different percentages of casein.

    BIBLIOGRAPHY

    Page 2
    School Project: Casein Content in Milk
    Internet Sources:

    1. www.google.com

    2. www.yahoo.com

    3. www.wiki.com

    Page 3

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