CERTIFICATE
This is certified that this project has been
made by UJJYAL PANDA of class XII ‘B’ on
the topic TO STUDY THE QUANTITY OF
CASEIN PRESENT IN DIFFERENT
SAMPLES OF MILK under the guidance of
our chemistry teacher Mr. N.M das & Miss.
Sandhyarani Padhi and have been completed
it successfully.
By – Ujjyal Panda
TEACHER’s SIGN …………………
EXT EXAMINAR’ SIGN …………......
PRINCIPAL’s SIGN ……………….
ACKNOWLEDGEMENT
I would like to express my special thanks of
gratitude to my teachers Mr. NM Das sir &
Miss. Sandhyarani Padhi mam as well as our
principal Mrs. Diptimayee Patnaik who gave
me the golden opportunity to do this wonderful
project which also helped me in doing a lot of
research and I came to know about so many
new things. I am really thankful to them.
INDEX
Aim
Introduction
About Casein
Theory
Requirements
Procedure
Observations
Conclusion
Bibliography
INTRODUCTION
Milk is a white fluid secreted by the
mammary gland of living organism.
It is the food of exceptional inters
probability.
Milk is also known to contain all sorts of
micronutrients essential for the body of an
organism.
Average composition of milk from
different sources is given below: -
ABOUT CASEIN
Milk also contain Casein.
Casein, the chief protein in milk and the
essential ingredient of cheese.
In pure form, it is an amorphous
white solid, tasteless and
odorless, while its commercial
type is yellowish with a pleasing Oduor.
Cow’s milk contains about 3 % casein.
Casein is a family of related
phosphoproteins.
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 neutralized.
THEORY
Natural milk is an opaque white fluid
secreted by the mammary glands of
female mammals.
The main constituents of natural milk
are Protein, Carbohydrates, Mineral
Vitamins, Fats and Water and is a
complete balance diet.
Fresh milk is sweetish in taste.
However, when it is kept for longtime at
a temperature of 5 degree it become sour
because of bacteria present in air.
These bacteria convert 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
temperature is around 36 degree, it forms
semi -solid mass, called curd.
AIM:
To study the quantity of casein present in
different samples of milk.
REQUIRMENTS:
a. Beaker(250 mL)
b. Filteration Flasks
c. Measuring Cylinders
d. Glass rod
e. Spatula
f. China Dish
g. Dropper
h. Weight Bore
i. Different samples of Milk
j. 10% Acetic Acid
PROCEDURE:
I. A clean dry beaker has been taken
followed by putting 20 ml of cow’s milk
into it and adding 20 ml of saturated
ammonium sulphate solution slowly
and with stirring. Fat along with casein
was precipitate out.
II. 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.
III. The milky solution was heated to about
40oC and add 10% acetic acid solution
drop-wise, when casein got
precipitated.
IV. Filtered the precipitate, washed with
water and the precipitate was allowed
to dry.
V. Weighed the dry solid mass in a
previously weighed watch glass.
VI. The experiment was repeated with
other samples of milk.
OBSERVATION:
Sample Source Contain of % of
No. Protein 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
CONCLUSIONS:
Different samples of milk contain different
percentage of Casein.
BIBLIOGRAPHY:
1. Comprehensive Practical PHYSICS
Class-12; Laxmi Publications.
2. Advanced Organic Practical PHYSICS;
By O.P. Aggarwal.
