KANCHRAPARA HARNETT

ENGLISH MEDIUM SCHOOL

TOPIC: STUDY OF THE QUANTITY OF

CAESIN PRESENT IN DIFFERENT
SAMPLES OF MILK.

NAME: NIRJAN BARIK

CLASS: XII

BOARD ROLL NO:

SESSION: 2022-23

SUBJECT TEACHER: PRATIM MITRA

 ACKNOWLEDEMENT
I would like to express my special gratitude to my
chemistry teacher Mr. Pratim Mitra as well as our
principal Mr. Bikash Chandra Paul who gave the
opportunity to this wonderful project on the topic:
STUDY OF THE QUANTITY OF CAESIN
PRESENT IN DIFFERENT SAMPLES OF
MILK. This helped me to know about so many
things.

Secondly, I would also like to thank my parents and

friends who helped me a lot in finalizing the project
with limited time frame.

Student’s signature
 CERTIFICATE

This is to certify that I, Nirjan Barik , Student Of Class XlI ,Sec-

B, Roll No. 4 was successfully completed the Chemistry Project
under the supervision of chemistry teacher Mr. Pratim Mitra for
the academic year 2022-23.

Signature of subject teacher External signature

 INTRODUCTION
Milk is known for its richness in calcium and thus
important for our bones, but milk also contains many
other elements like protein, carbohydrates, vitamins,
minerals and fats.

Milk also contains the following nutrients: calcium,

phosphorus, magnesium, and potassium. The calcium
found in milk is readily absorbed by the body.
Phosphorus plays a role in calcium absorption and
utilization. Phosphorus is needed in the proper ratio to
calcium 10 ratio as found in bone. Milk is also a
significant source of vitamin B2 which helps promote
healthy skin and eyes, as well as vitamin A and D.

Protein composition

The proteins found in milk can be divided into two main

caseins and when proteins.

For both cows milk and goats milk around 80% of

proteins present is casein based and around 20% is when
based .The casein proteins found in milk can be divided
into four major types : alpha , beta , gamma and kappa
caseins. There is a subtle difference in protein
composition between the two milks with regards to the
proportion of each type of milk whereas cows milk
contains more alpha casein, particularly alpha-sl-casein
which is understood to be one of the proteins responsible
for cows milk allergy.
Buffalo milk has a different from of casein that does
not produce reaction in extremely sensitive
individual called A2 beta casein. The content of this
casein is 90% in buffalo milk with beta casein.

Average composition of from different sources are given

bellow:
Source Water Minerals Proteins Fats Carbohydrates
of milk (percent) (percent) (percent) (percent) (percent)
Cow 87.1 0.7 3.4 3.9 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Human 87.4 0.2 1.4 4.0 4.9
Sheep 82.6 0.9 5.5 6.5 4.5
Casein is a major protein constitute in milk and is a
mixed protein. Casein has iso electric pH of about 4.7
and can be easily separated around this iso electric
pH. It readily dissolves in dilute acids of micelles.
These micelles have negative charge and adding acid
to milk the negative charges are neutralized.

Types of milk
Cow Milk

Cow milk forms the basis of all types of dairy

products. People have been drinking it since 6000-
8000 BC.
Buffalo milk has a different from of casein that
does not produce reaction in extremely sensitive
individual called A2 beta casein. The content of
this casein is 90% in buffalo milk with beta
casein.

1.Cow 's milk is highly rich in calcium content

Calcium is essential for the growth and
development of bones. It joins with phosphorous to
form calcium phosphate, which is a structure and
strength to the bones,

2. Calcium is beneficial in preventing obesity

amongst children. It also helps overweight adults
to weight, especially around the midsection,

3. Cow's milk contains the high-quality protein

in rich quantity which is of great importance to
the body.

4. Cow's milk contains riboflavin (vitamin B2)

and vitamin B12.Both the vitamins are
 functional in the production of energy for the
body . The vitamins are functional in the
production of energy for the body. The vitamins
are also functional in cardiovascular protection.

Goat Milk

1. Goat's milk is an alternative to cow's milk,

especially when it is raw and organic. Goats
produce about 2% of the global milk supply
and it is interesting that most of the
population of allergies and digestive
complaints.
Goat's milk offers a wide variety of health
benefits, with very few of the negative side
effects of drinking regular cow milk.

1. Reaction to inflammation goat milk is that

it may benefit inflamtion.

2. Environment Friendly— takes less space and

consumes less.

3. Bio- availability — Another main health

benefit of goat is that it closer to human
mother's milk than cow's milk is because it
 has the chemical make up that is much closer
to human milk.
4. Lower in fat: Goat's milk is greater option for
people who want to lose weight. It has less
fat, but still maintains the high levels of
proteins and essential amino acids found in
cow's milk.

5. High fatty acids: While cow's milk has

about seventeen percent fatty acids, goats
milk averages thirty five percent fatty acids
making it more nutritionally wholesome.
6. Calcium-rich: Goat's milk also offers high
amounts of calcium the amino acid
tryptophan, and much less side effects of
drinking cow's milk.
7. Less toxic than cow's milk: Goat's milk has
the trace mineral selenium a key essential
mineral in
keeping the keeping the immune system strong
and functioning normally.
Buffalo Milk

Buffalo milk is extremely rich in calcium. It has a

good amount of Magnesium potassium and
phosphorus. It also contains iron, sodium,zinc ,copper
and manganese in small amounts. Buffalo milk is
good for healthy bones, dental health, cardiovascular
health and weight gain cow milk differs from buffalo
milk in richness and composition. Buffalo milk has
lower cholesterol but more calories and fat compared
it cow's milk buffalo milk is consumed in South Asia
with India, China and Pakistan biggest producers.

Buffalo milk has 100% more fat content than

cow's milk which makes it creamier and
thicker. Due to high peroxides activity (family
of enzymes that are in a reaction) buffalo milk
can be preserved naturally for longer period.
Buffalo milk contains more calcium a better
calcium to phosphorous ratio and less sodium
and potassium which makes it a better
nutritional supplement for infants. Cow milk
is extremely rich in iodine. It has good
amount of minerals like Calcium and
phosphorus.

Commercial Milk
The commercial milk has two main
ingredients — skimmed milk powder (SMP)
and Solid Non — Fat (SNF). "Most of the
adulteration is done to increase the SNF
content of the milk" said an expert
Commercial milk has over the past 3 decades
harnessed the power of farmer cooperatives to
deliver a range of delicious products and bring
a smile on your face.

Milk fat=6%

Milk SNF=9%
Shelf Life = 48 hours from date of
packaged
Nutrition information per 100 ml

Energy 89 calories
Protein 3.3 gm
Carbohydrate 5.0 gm
Fat 6.2 gm
Calcium 134 gm
 EXPERIMENT 1
AIM- To study the quantity of casein present in
sample of cow milk.

APPARATUS REQUIRED :
Beakers (250ml), filter paper, glass rod, weight box ,
filtration flask. Buchner funnel, water pump, test tubes,
porcelain dish and burner.

CHEMICAL REQUIRED :
Sample of cow milk, 1% acetic acid solution,
saturated ammonium sulphate solution.

PROCEDURE :
1. 20ml of cow milk was taken in a clean dry beaker
and 20 ml of saturated ammonium sulphate
solution was added slowly and stirred
continuously. Fat along with casein precipitated
out.
2. The solution was filtered. The precipitate was
transferred to another beaker. Then around 30ml of
water was added to the precipitated fat undissolved
.
 3. After that the milky solution was heated to about
40 degree celcius and 1% acetic acid solution was
added drop wise to it. Then casein got precipitated.

4. The precipitate was filtered and washed with water.

Then dried.
5. The dry solid mass was weighed in a previously
weighed watch glass.

OBSERVATIONS:
Volume of milk taken in each case = 20ml
NAME OF WEIGHT OF WEIGHT OF WEIGHT OF
MILK EMPTY EMPTY CASEIN

WATCH WATCH (b-Y2)

GLASS (YD GLASS +
PRECIPITATE (
CAESIN) (Y2
Cow milk 17.9 g 19.74 g 1.84 g

CONCLUTIONS:
20 ml of cow milk contains 1.84 g of casein,
 EXPERIMENT 2
AIM: To study the quantity of casein present in sample of
buffalo milk.

APPARATUS REQUIRED:
Beakers (250 ml), filter paper, glass rod, weight box
filtration flask, Buchner funnel, water pump, test tubes,
porcelain dish and burner.

CHEMICAL REQUIRED:
Sample of buffalo milk, 1% acetic acid solution, saturated
ammonium sulphate solution.

CHEMICAL REACTION:
1. 20 ml of buffalo's milk was taken in a clean dry
beaker and 20 ml of saturated ammonium sulphate
solution was added slowly and stirred continuously.
Fat along precipitated out.
2. The solution was filtered. The precipitate was
transferred to another breaker. Then around 30 ml of
water was added to the precipitate Only casein
dissolved in water forming milky solution was
leaving fat undissolved.
 3. After that the milky solution was heated to around
400C and 1% acetic acid solution was added drop wise
to it. Then casein got precipitated.

4. The precipitated was filtered and washed with water.

Then dried.
5. The dry solid mass was weighed in a previously weighed
watch glass.

OBSERVATIONS:
Volume of milk taken in each case = 20 ml
Name of milk Weight of Weight of Weight of
empty watch empty watch Casein
glass (YO glass +
precipitated
(Casein)

Buffalo milk 17.9 g 19.3 g 1.4 g

CONCLUTION
20 ml of buffalo milk contains 1.4 casein.
 EXPERIMENT 3
AIM: To study the quality of casein present of goat milk.

APPARATUS:

Beakers (250 ml), filter paper, glass rod, weight box

filtration flask, Buchner funnel, water pump, test tubes,
porcelain dish and burner.

CHEMICAL REAQUIRED:
Sample of goat milk, 1% acetic acid solution,
saturated ammonium sulphate solution.

CHEMICAL REACTION:
1. 20 ml of goat's milk was taken in a clean dry
beaker and 20 ml of saturated ammonium
sulphate solution was added slowly and stirred
continuously. Fat along precipitated out.
2. The solution was filtered. The precipitate was
transferred to another breaker. Then around
 30ml of water was added to the precipitate. Only
casein dissolved in water forming milky solution was
leaving fat undissolved.
3.After that the milky solution was heated to around
400C and 1% acetic acid solution was added drop
wise to it. Then casein got precipitated .
4. The precipitated was filtered and washed with water.
Then dried.
5. The dry solid mass was weighed in a previously
weighed watch glass.

OBSERVATIONS:
Volume of milk taken in each case = 20 ml
Name of the Weight of Weight of Weight of
milk empty watch empty watch casein
glass (Y1) glass+ (Y1-Y2)
precipitated
(casein)
Goat milk 17.9 g 18.85g 0.95

CONCLUTION
20 ml of buffalo milk contains 0.95 casein.
 EXPERIMENT 4

AIM: To study the quality of casein present of

commercial milk.

APPARATUS:

Beakers (250 ml), filter paper, glass rod, weight box

filtration flask, Buchner funnel, water pump, test tube,
porcelain dish and burner.

CHEMICAL REAQUIRED:
Sample of Synthetic milk, 1% acetic acid solution,
saturated ammonium sulphate solution.

CHEMICAL REACTION:
1. 20 ml of synthetic milk was taken in a clean dry
beaker and 20 ml of saturated ammonium sulphate
solution was added slowly and stirred
continuously. Fat along precipitated out.
2. The solution was filtered. The precipitate was
transferred to another breaker. Then around 30ml
of water was added to the precipitate. Only casein
dissolved in water forming milky solution was
leaving fat undissolved.
3. After that the milky solution was heated to around
400C and 1% acetic acid solution was added drop
wise to it. Then casein got precipitated.

4. The precipitated was filtered and washed with water.

Then dried.
5. The dry solid mass was weighed in a previously
weighed watch glass.

OBSERVATIONS:
Volume of milk taken in each case = 20 ml
Name of milk Weight of
Watch glass Weight of empty Weight of
watch empty glass casein
+ precipitated (Casein) (Y1-Y2)
Commercial 17.9kg 19.25kg 1.35kg
milk

CONCLUTION;
20 ml of buffalo commercial milk contains 1.35g casein.

CONCLUSIONS:
Students has been done for comparison of constituent between
cow milk, goat milk, buffalo milk and commercial milk as shown
by the following table.
Constituent Cow’s milk Buffalo milk Goat milk Commercial
milk
Cholesterol higher than Lower than Higher than Depends
buffalo milk cow Buffalo milk on brand
Or goat milk
Vitamins Higher fat Similar to Low in B6 Depends
And And protein cow’s milk a and on brand
Minerals than although B12 higher
human milk higher in in calcium
calcium than
milk
Protein 3.29% 4% 3.56% Depends
On brand
Lactose 4.7% 4.8% 4.1% Depends
On brand
fat 1-3% 7-8% 3-6% Depends
On brand
problems Linked to Contains Not
milk lastose Appropriate
Allergies So may be a For those
and Problem Who have
Intolerance with those Severe
ranging from suffering Lactose
Atopic With lactose Intolerance,
dermatitis, introlerance Although
Diarrhea and usually
constipation Tolerated.
BIBLIOGRAPHY
1.https//www.quora.com

2. www.examfare.com

3. Comprehensive Practical Chemistry