Project

Aim

Apparatus

Chemical Required

Procedure

Observation

Results

Precautions

Special notes

Bibliography
 AIM

Study of quantity of casein

present in different

samples of

milk.
 Apparatus used
Funnel

Funnel Stand

Glass rod

Filter Paper

Weight boxe

Test Tube

Pestle and mortar beakers

Spatula
 Chemical used

a) Milk of Cow

b) Milk of Goat

c) Milk of Buffalo

d) Saturated ammonium sulphate solution.

e) 1% acetic acid (CH3COOH) solution.

PROCEDURE FOR COW MILK

a) Wash the beaker (250 ml) with distilled water and dry it.

b) Take 20ml of buffalo milk in 250 ml beaker and find its

weight.

Interesting facts

WORD Casein is derived from latin word caseus which

means cheese. It is the predominant phosphor protein that

accounts for 8% of proteins in milk and cheese.

 Hey ! I am Caesin

c) Add 20 ml saturated solution of ammonium sulphate

slowly with stirring. Fat and casein will separate out as

precipitates. Filter the above solution and transfer the

precipitate in another beaker.

d) Filter the above solution and transfer the precipitate in

another beaker.

Do you know ?

Casein exist in milk so it called salt of calcium. Casein does not

coagulate by heat. Its is precipitated by acids and by rennet

enzymes, a proteolytic enzyme typically obtained from the

stomach of calves. The enzyme trypsin can hydrolyze off a

phosphate containing peptone. Casein consists of a fairly high

number of proline peptides which do not interact and have no

disulphide ridges.
 e) Filter the precipitated casein and wash with distilled

water and dry it.

f) Find the weight of dry precipitate.

Interesting facts

Caesin has relatively little secondary structure because of this

it cannot denature. It is relatively hydrophobic making it

poorly solute in water. The iso-electic point of casein is 4.6.

The purified protein is water insoluble.

To Milk Product
FOR BUFFALO MILK

a) Wash 250 ml beaker with distilled water and pour 20 ml

buffalos milk to it and weigh it.

b) Add 20 ml saturated solution of ammonium sulphate

slowly with stirring. Fat and casein will separate out s

precipitate.

Do you know

Caesin is found in milk as a suspension of particle called

casein micelles. The caesins in the micelles are held together

by calcium ions and hydrophobic interations casein is

insoluble in natural salt solutions. It is readily dispersible in

dilute alkalis and is solutions such as sodium oxalate and

sodium acetate.
FOR GOATS MILK

a) Take 20ml of Goats milk in a washed beaker and weigh i

b) Now add 20 ml saturated solution of ammonium sulhpate

slowly by stirring which results in separation of fats and

casein as precipitate.

Do you know ?

The calcium casemates from an insoluble white curd

when acidified by HCL or sulphuric acid or when milk

soured by bacterial contaminate.

 PRRECAUTIONS

a) Wash the apparatus to be used with distilled water

before using it.

b) Add the saturated sol. Of ammonium sulhpate dropwise

otherwise precipitates will not be obtained .

c) Do not boil the casein dissolved in water but heat them to

400 - 420 c.

d) Preserve the casein in a cool place away from ants.

 DRINK MILK

REMAIN HEALTHY
 Bibliography

Internet Sites used

www.google.co.in

www.wikipedia.com

www.jkbooks.com

www.studymaterial.com

Books Consulted

some material from books

library books also.

OBSERVATION
The volume of milk taken in each case = 20ml

NAME OF MILK WEIGHT OF % of CASEIN

CASEIN (in
grams)

COW MILK 0.21 1.095%

BUFFALO MILK 0.35 1.825%

GOAT MILK 0.47 2.451%

CONCLUSION
Different Samples of milk contain different percentage of
casein.