D.A.

V PUBLIC
SCHOOL

Chemistry project

AMOUNT
OF CASEIN
IN
DIFFERENT
SAMPLES
OF MILK

MANISHA LOHIA
CLASS-XII-A

PREFACE
CERTIFICATE
This is to certify that Manisha Lohia, Roll
no.
studying in standard XII-A
,of D.A.V PUBLIC SCHOOL for the
session 2015-16 has worked on the
project of chemistry and completed the
same
satisfactorily
during the academic year.

ACKNOWLEDGEMENT
I wish to express my deep gratitude and
sincere thanks to the Principle, Anju Puri,
DAV Public School , VK for her
encouragement and all the fascilities that
she provided for this project work.I
sincerely sappreciate this magnanimity by
taking me into her fold for which i shall
remain indebted to her.
I extend my hearty thanks to Ms. Swastika
Sharma, chemistry teacher who guided me
to the successful completion of this
project.I take this opportunity to express
my deep sense of gratitude for his
invaluable guidance, constant
encouragement, sympathetic attitude,
constructive comments, and immense
motivation which has sustained my efforts
at all stages of this project.
I cant forget to offer my sincere thanks to
my classmates who helped me to carry
out this project work successfully and for
their valuable advice and support which i
received from them time to time.

INTRODUCTION
ABSTRACT OF REPORT
Milk is the best and cheapest source of
nutrition and an article of daily diet,
easily accepted and used by all the age
groups in rural as well as in urban areas.
. Although slightly varies in composition
and properties, the milk of different
species contain the same constituents in
general. On average, milk is made up of
87.4% water and 12.6% milk solids
(3.7% fat, 8.9% milk solids-not-fat).
The milk solids-not-fat contain protein
(3.4%), lactose (4.8%), and minerals
(0.7%). Milk fat often called butter fat
is commercially, the most valuable
constituent of milk.
It is also of great importance from the
standpoint of the food value of the milk.

 The protein of milk is not a single

compound but includes two major
proteins and small quantities of others.
Between them casein constitute about
80 % of the total and lacto albumin 18%.
A third protein recognized as present in
milk is lacto globulin. It is present in very
small amounts, probably about 0.05 to
0.07 %.

CONTENTS
Aim
Requirements
Theory
Benefits of casein protein
Procedure
Observations
Conclusion
Bibliography

AIM
To Study The
Quantity Of
Caesin Present In
Different Samples
Of Milk

REQUIREMENT

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

Casein is a phosphoprotein which has

phosphate groups attached tosome of the
amino acids side chains. These are attached
mainly to the hydroxyl groups of the serine
and threonine moieties. Actually, casein is a
mixture of at least three similar proteins,
which differ primarily in molecular weight
and amount of phosphorus they contain
(number of phosphate groups). Casein exists
in milk as the calcium salt, calcium
caseinate.
The pH of milk is about 6.6; therefore casein
has a negative charge at this pH and is
solubilized as a salt. If acid is added to milk,
the negative charges on the outer surface of
the micelle are neutralized (the phosphate

groups are protonated) and the neutral

protein precipitates:
Ca2+Caseinate + 2 HCl Casein + CaCl2
Casein has isoelectric pH of about 4.7 and
can be easily separated around this
isoelectric pH. It readily dissolves in dilute
acids and alkalies. Casein is present in milk
as Calcium Caseinate in the form of
micelles.these micelles have negative
charge and on adding acid to milk the
negative charges are neutralised.

BENEFITS OF CESEIN
PROTEIN
1. Casein is a Slow Digesting
Protein
Casein is a slow digesting protein. Casein
clots in stomach, forming large globules of
protein (1). This slows down the rate of the
gastric emptying, meaning amino acids in
casein enter the bloodstream at a sustained
rate

b.Helps Promote Colon Health

In a study performed out of Australia,
researchers investigated the health benefits
of various proteins and found that dairy
proteins promote colon health better
than meat and soy. This proves to be yet
another reason why you should strongly
consider adding casein protein to your daily
intake.

2. Casein For Building Muscle ,

Strength and Recovery
Protein has been shown in tons of scientific
studies to increase protein synthesis and the
development of lean muscle mass. During a
workout in order to make progress muscle
fibres must be torn and repaired. Through
providing an extensive Branched chain
amino acid profile, including leucine, iso
leucine and valine, casein allows for the
repair and recovery of muscle fibres which
cannot only decrease muscle soreness, but
also help you achieve your goals at a
quicker rate.

3. Casein For Bones and Teeth

Studies have shown that casein

consumption can help boost teeth enamel,
helping to reduce acid erosion.

PROCEDURE
1. A clean dry beaker has been taken,
followed by putting 20 ml of milk into
it and adding 20 ml of saturated
ammonium sulphate solution slowly
and with stirring. Fat along with Casein
was precipitate out.
2. The solution was filtered and
transferred the precipitates in another
beaker.Added about 30 ml of water to
the precipitate.
Only Casein dissolves in water forming
milky solution leaving fat undissolved
3. The milky solution was heated to
about 40oC and add 1% acetic acid
solution drop-wise, when casein got
precipitated.
4. Filtered the precipitate, washed
with water and the precipitate was
allowed to dry.
5. Weighed the dry solid mass in a
previously weighed watch glass.
6. The experiment was repeated with
other samples of milk.

WEIGHT OF
S.NO.

SOURCE OF MILK

DRIED SOLID MASS (

mg per 20ml of milk)

Cow milk

20.10

Amul toned

19.99

Amul tetra

20.01

pack
4

Buffalo milk

OBSERVATIONS

22.1

CONCLUSION
The BUFFALO milk has highest
value of the dried solid mass
i.e. the composition of Casein
is highest in the sample of
BUFFALO milk.

REFERENCES
/BIBLIOGRAPHY
Wikipedia
Encyclopedia
Icbse.nic.in
Practical chemistry
Book