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Casein Content Analysis in Milk Samples

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borngamer7500
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29 views2 pages

Casein Content Analysis in Milk Samples

Uploaded by

borngamer7500
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

INTRODUCTION

Casein, the primary protein in milk,


is essential for its nutritional value.
It forms micelles in milk,
contributing to its characteristic
white color. Casein is most
effectively precipitated at its
isoelectric point, which occurs
around pH 4.6. This property allows
for the isolation of casein from milk,
making it possible to quantify its
[Link] project focuses on
analyzing the casein levels in
different milk samples to understand
the nutritional variations between
them. By isolating and measuring the
casein content, we can gain insights
into the protein composition of
various milk types, which can help in
comparing their nutritional benefits
and identifying differences that may
affect health outcomes.
OBJECTIVE
To estimate the amount of casein protein in
different types of milk (e.g., cow's milk, buffalo's
milk, toned milk, and skimmed milk) and compare
their values.

AIM

To study the quantity of casein(protein) in


different sample of milk

REQUIREMENTS
1. Milk samples (cow, buffalo, toned, skimmed)
2. Acetic acid or dilute vinegar
3. Distilled water
4. Beakers (100 mL and 250 mL)
5. Measuring cylinder
6. Funnel
7. Filter paper
8. Weighing balance
9. Stirring rod

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