NAME OF THE SCHOOL/COLLEGE

………………………………………………………
DARBHANGA

A
PROJECT REPORT
ON
CHEMISTRY

Submitted by:
Name:- ………………………………………………………………
Class:- ………………………….……………………………………
Roll No.:- ……………………………………………………………
Roll Code:- ………………….………………………………………
Session:- ……………………………………………………………
 A
Brief Study
Of
Quantity of casein
Present in
Different samples of milk
A PROJECT REPORT SUBMITTED
to
NAME OF THE SCHOOL/COLLEGE
…………………………………………..
DARBHANGA

Prepared By:

Name:- ………………………………………………………..

Class:- …………………………………………………………

Roll:- ……………………………………………………………

Roll Code:- …………………………………………………….

Session:- ………………………………………………………

Under honorable guidance of:

Name of Teacher ……………………………….

(Department of CHEMISTRY)
School/College Name ……………………….…
(Darbhanga)
 PREFACE

In the modern era, it is very important to reconsider about the

composition and nutritional values of milk as it is considered the best
balanced diet theory.

It is important to know about the sources to preserve its nutrients

more and more.

I, by the inspiration of my guide teacher have tried a little in this

direction and put forward this report which contains a brief but useful
information in this regard.

Here, I have tried my best to prepare this report and hence this
report can conclude my ideas and efforts towards this topic.

_________________________________________________________

ACKNOWLEDGEMENT

“There are times when silence speaks so much more loudly than
words of praise to only as good as belittle a person, whose words do
not express, but only put at evener over true feelings, which are of
gratitude at this point of time.”

My friends, my seniors and all those research journals

which helped me complete this project without hiccups.
 CERTIFICATION
This is to certify that the project report entitled to study the amount of

casein present in different samples of milk is benefited and original

work of ..…………………………. A student of Class………… who has

completed his work under my guidance.

Therefore, this project can be recommended to viva-voca

examination.

Date: …………….. Signature of Guide

AIM
To Study the
quantity of Casein in
Different Samples
of milk.
 INTRODUCTION
Milk is a complete diet as it contains minerals, vitamins,
proteins, carbohydrate, fats and water in it. Average composition of milk
from different sources is given below.

S.N. Source Water Minerals Proteins Fats Carbohydrates

of milk % % % %
01 Human 87.4 0.2 1.4 4.0 4.9
02 Cow 87.1 0.7 3.4 3.9 4.9
03 Goat 87.0 0.7 3.3 4.2 4.8
04 Sheep 82.6 0.9 5.5 6.5 4.5
Casein is a major protein constituent in milk and is 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 alkalis. Casein is present in milk as calcium caseinate in the
form of micelles. These micelles have the negative charge and on
adding acid to milk the negative charges are neutralized.

__________________________________

REQUIREMENTS
√ Beakers (250 ml) √ Test tubes

√ Filter paper √ Porcelain dish

√ Glass rod √ Different samples of milk

√ Weight box √ 1% Acetic acid solution

√ Filtration flask √ Ammoniumsulphate solution

√ Buchner Funnel
 THEORY
Natural milk is an opaque white fluid secreted by the mammary
gland of female mammal. The main constituents of natural milk are
Proteins, carbohydrates, minerals, vitamins, fats and water it is a complete
balanced diet fresh milk is sweet in taste. However, when it is for long time
at a temperature of 5 degree it become sour due to bacteria present in air.
These bacteria convert the 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 the temperature is
around 36 degree. it forms a semi soild mass called curd.

Casein contains a fairly high number of proline residues. which do

not interact. There are also no disulfide bridges. As a result, it has
relatively little tertiary structure it is relatively hydrophobic making it poorly
soluble in water. it is found in milk as suspension of particles called
"casein micelles" which show only limited resemblance to surfactant-type
micelle in a sense that the hydrophilic parts reside at the surface and they
are spherical. However, in sharp contrast to surfactant micelles the interior
of a casein micelle is highly hydrated. The caseins in the micelle are held
together by calcium ions.

PROCEDURE
1. A clean dry broker was taken. Followed by putting 20 ml of cow’s
milk into it and then adding 20 ml of saturated ammonium sulphate
solution slowly and with stirring fat along with casein was
precipitated out.
2. The solution was filtered and the precipitates were transferred in
another beaker. About 30 ml of water was added to the precipitate.
Only casein dissolved in water forming milky solution was leaving fat
undissolved.
3. The milky solution was then heated about 40 degree Celsius and
1% acetic acid solution was added drop wise until casein got
precipitated.
4. The precipitate was filtered and washed with water and then it was
allowed to dry.
5. The dry solid mass was weight in a previously weighed watch glass.
6. The experiment was repeated with other samples of milk.
 OBSERVATIONS
Volume of each sample of milk : 200 ml

Sample of milk Weight of casein % of casein present

present
01 5.75 g 2.8
02 3.30 g 1.6
___________________________________________
RESULT
Different samples of milk have different amounts of casein present in
them.

___________________________________________
PRECAUTIONS
 Casein should be placed with spatula filtration
 Excess of acid should not be added.
 Milk should not be allowed to stand too long.

__________________________________________
BIBLIOGRAPHY
 Chemistry (Part-1) – Texbook for class XII, National council of
Educational research and Training(NCERT)
 Saraswati Lab Mannual (chemistry) for class XII
 Bharti-bhawan Lab manual of Chemistry for Class XII