Topic - THE AMOUNT OF CASIN PRESENT

IN MILK
NAME – AYUSH MOHANTY
AISSEE – 2019 - 2020
DECLARATION
I hereby declare that the
project topic”THE
AMOUNT OF CASIN
PRESENT IN MILK”
submitted to KV
BERHAMPUR is a record of
an original work done by
me under guidance of Mrs.
Tanuja Mahapatra, PGT
CHEMISTRY.

STUDENT SIGNATURE
ACKNOWLEDGEMENT

I would like to express my special thanks of

gratitude to my teacher Mrs. Tanuja
Mahapatra who gave me the golden
opportunity to do this wonderful project on
the topic’ THE AMOUNT OF CASIN PRESENT
IN MILK’, 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.
Secondly I would also like to thank my
parents and friends who helped me a lot in
finalizing this project within the limited time
frame.

STUDENT SIGNATURE
CERTIFICATE
This is to certify that AYUSH
MOHANTY of class 12th has
successfully completed the
project work on chemistry for
class XII practical examination
of the Central Board of
secondary education.

Signature of internal

Signature of principal

Signature of external
CONTENT
 CERTIFICATE

 INTRO

 THEORY

 REQUIREMENTS

 PROCEDURE

 OBSERVATION

 RESULT
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 Sources
of Milk.
THEORY
Natural milk is an opaque
white fluid secreted by the
mammary glands of female
mammal. The main
constituents of natural milk
are protein, carbohydrate,
mineral vitamins, fats and water
and are a complete balanced
diet.
Fresh milk is sweetish in
taste.
However, when it is kept for
long time at a temperature
of 5 degree it be- come sour
because of bacteria present
in air. These bacteria convert
lactose.
REQUIREMENTS

 APPARATUS
 250ML BEAKERS
 FUNNEL, GLASS ROD
 CHEMICAL BALANCES
 TEST TUBES
 FILTRATION FLASK
 BURNER

 CHEMICALS
 DIFFERENT SAMPLES OF MILK
 1 OF ACETIC ACID SOLUTION
 SATURATED AMMONIUM
SULPHATE SOLUTION.
 PROCEDURE
1. Measure 20-ml, of a milk
sample with the help of
measuring cylinder and
transfer into a clean 250ml.
beaker.
2. Make the volume of milk to
about 35ml, by adding water
and warm the mixture to
about 40 c.
3. Add to the warm mixture
drowse and with constant
stirring 10% acetic acid unit
the precipitation is completed.
4. Stir the mixture for another
10 minutes or till the
precipitated casein forms a
large amorphous mass.
5. Filter the casein precipitate.
6. 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.
7. Similarly, determine the
amount of casein in other
samples of milk.
OBSERVATION
Volume of Milk Taken in each
case = 20ml.
Weight
Sample percentage
Quality of Milk of
No. of casein
casein
1. SARAS 0.60 3.00%
2 PANCHAMRAT 0.65 3.25%
3. AMUL 0.85 4.20%
4. RATH 0.75 3.70
Therefore if an acid is added to milk the
negative charges are neutralized and the
neutral protein precipitated out.

Ca+2 (casemated) +2CH3 COOH

(aq) Casein+ (CH3 COO)2 Ca
RESULTS AND
DISCUSSION
Different samples of milk
contain different percent of
casein and the casein contents
in maul brand are appreciable.
At present amul is the best
brand of milk available in the
market.
THANK
YOU