CERTIFICATE

This is to certify that HARSH GOSALIA of

standard 12th Science belonging to
Muljibhai Mehta International School
has successfully completed this project
Titled as
To study the amount of Casein present in
different samples of Milk
in accordance with partial fulfilment of NCERT
curriculum prescribed by CBSE board for
academic session 2019-20

External’s Signature Subject Teacher’s

Signature

Principal’s Signature/stamp
 ACKNOWLEDGEMENT

It would be my pleasure to express my sincere

thanks to my respectable principal
Mrs. Manisha Karekar
And my Chemistry teacher
Mrs. Kumkum Naha
for giving me a chance to make the project which
has added many points to my knowledge. I would
like to thank them for their valuable guidance.
Thanks goes to the lab assistant
Mani Sir and Bhavesh Sir
for their great contribution in the completion of my
project . I would also like to thank my beloved
parents and my friends who have helped me by
giving their valuable suggestions
 Aim
To determine the amount of casein
and fats in different samples 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 is 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 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. 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.

Milk is a complete diet as it contains in its proteins, carbohydrates,

fats, minerals, vitamins and water. Average composition of milk from
different sources is given below
Source of Water Mineral Proteins Fats Carbohydrates
Milk (%) (%) (%) (%) (%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5

 Casein is the major protein constituent presents in the milk and is a

mixed phosphor-protein.
 Casein has isoelectric pH of about 4.7 and can be easily separated
around this pH.
 It readily dissolves in dilute acids and alkalies.
 Experiment
 Take a clean beaker followed by putting 20 ml
of cow’s milk and buffalo’s milk into it.
 Add 20 ml of saturated ammonium sulphate
solution slowly and with stirring.
 Fat along with casein will precipitate out.
 Filter the newly formed solution and transfer it
in another beaker.
 Add about 30 ml of water to the precipitate.
Only casein will dissolve in water forming
milky solution leaving fat un-dissolved.
 Heat the milky solution to about 40 degrees
and add 1% acetic acid solution drop wise.
When casein gets precipitated, filter the
precipitate and leave it to dry.
 Weigh the solid mass in a previously weighed
watch glass.
 Repeat this experiment with other samples of
milk.
 Observation
Volume of milk samples taken = 20 ml

S.no Type of milk Amount of Percentage of

Casein (in 20 Casein
ml of milk)
1 Cow 2.77 14.05

2 Buffalo 1.5 7
 Result
The amount of Casein present in cow milk is
2.77 & buffalo milk is 1.5.
 Conclusion
The amount of Casein in different samples has
been studied systematically.
Presence of Casein in Cow milk is more than
in buffalo milk.
 Bibliography
 www.wikipedia.com
 www.ncert.nic.in

 www.fitday.com

 www.diffen.com

 Chemistry Lab Manual

 INDEX
Sr.No CONTENTS
1 Certificate
2 Acknowledgement
3 Aim
4 Theory
5 Experiment
6 Observation
7 Result
8 Conclusion
9 Bibliography