Study of Quantity of Casein Present in Various Samples of Milk

NAME-Pratibha Saharan CLASS-XII Sc. B ROLL NO.SUBJECTCHEMISTRY

DATE OF SUBMISSION-

TEACHERS SIGN.REMARKS-

Certificate
This is certified that the chemistry project report entitled "A project on

the study of quantity of casein in different samples of milk" submitted for partial
fulfillment of XII Sc. Practical examination in the subject of Chemistry embodies a record of original study carried out by student under my supervision. This project in my opinion is completed and is suitable for presentation.

Mr.Krishan Dagar (Lecturer in chemistry)

Index
1.
2. 3. 4. 5.

6.

Introduction Requirements Procedure Observation Result and discussion Bibliography

Introduction
Milk is a white liquid secreted by the mammary glands of female cows, buffaloes etc. It is a food of exceptional inters probability. Milk is the most nutritious food found in nature. That is why it is widely consumed both in its natural forms and as diary product like butter, cheese etc.
Milk contains vitamins, proteins, carbohydrates and the major milk protein casein are found only in milk and nowhere else in nature. The Composition of casein in milk is not constant. It depends upon the source of milk.

Theory
The protein, casein, existent, milk as the calcium salt, calcium casein etc. The salt has a complex structure and form micelles. These micelles have negative charges on the outer surface .

Requirements
250-ml. beaker Filtrations flask Measuring cylinder Glass rod Spatula China dish Dropper Weight bore Different samples of milk 10% acetic acid

Procedure
1.

2.

3.

4.

Measure 20-ml, of a milk sample with the help of measuring cylinder and transfer into a clean 250ml. beaker. Make the volume of milk to about 35ml, by adding water and warm the mixture to about 40 c. Add to the warm mixture drowse and with constant stirring 10% acetic acid unit the precipitation is completed. Stir the mixture for another 10 minutes or till the precipitated casein forms a large amorphous mass.

5.
6.

7.

Filter the casein precipitate. Wash thoroughly with water, dry foils between folds of filter paper and then in air for 1-2 days weight the dry solid so obtained. Similarly, determine the amount of casein in other samples of milk.

Observation
Volume of Milk Taken in each case = 20ml.
Sample No. 1. 2. 3. 4. Milk brand Amount of casein found 0.60 % of casein 3.00% 3.25% 4.20% 3.70%

Saras

Panchamrat 0.65 Amul Rath 0.85 0.75

Results and discussion

Different samples of milk contain different percent of casein and the casein contents in Amul brand are appreciable. At present Amul is the best brand of milk available in the market.

Bibliography
Laboratory manual in chemistry Class XII by B.Bhushan. Advanced organic practical chemistry for P.G. Students & by O.P. Aggarwal.