CHEMISTRY

INVESTIGATORY
PROJECT
Study of the Quantity
of Caesin Present in
Different Samples of
Milk

Name- Mansi
Class-12
Section-B
ACKNOWLEDGEMENT
 INDEX
 Introduction
 Theory
 Objective of the project
 Aim
 Apparatus required
 Chemicals required
 Procedure
 Observations
 Uses
 Conclusion
 Precautions
 Bibliography
 INTRODUCTION
Casein is the name given to a group of related
proteins found in mammalian milk. The word
“casein” comes from the Latin word caseus, which
means “cheese”, which makes sense since casein
is one of the main chemical substances in cheese.
Cheese is made by coagulating casein, typically
by acidifying milk and adding the enzyme rennet to
coagulate protein. Casein is also used as binder to
make safety matches, as a food additive (protein
supplement), to make a quick-drying water-soluble
paint, for glue and plastics, and to remineralize
tooth enamel.
Milk is a complete diet as it contains minerals,
vitamins, proteins, Carbohydrates, Fats and Water
Average composition of milk from different sources
is given below:
Sources Water Minerals Proteins Fats Carbohydrates
of milk (per (per (per (per (per cent)
cent) cent) cent) cent
)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87.0 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
THEORY
I. MILK
Milk is a nutrient-rich, white liquid food produced by the mammary
glands of mammals. It is the primary source of nutrition for infant
mammals (including humans who are breastfed) before they are able
to digest other types of food. Early-lactation milk contains
colostrums, which carries the mother's antibodies to its young and
can reduce the risk of many diseases. It contains many other
nutrients including protein and lactose. Interspecies consumption of
milk is not uncommon, particularly among humans, many of whom
consume the milk of other mammals. As an agricultural product,
milk, also called dairy milk, is extracted from farm animals during or
soon after pregnancy. Dairy farms produced about 730 million tons of
milk in 2011, from 260 million dairy cows. India is the world's largest
producer of milk, and is the leading exporter of skimmed milk
powder, yet it exports few other milk products. The ever-increasing
rise in domestic demand for dairy products and a large demand-
supply gap could lead to India being a net importer of dairy products
in the future. The United States, India, China and Brazil are the
world's largest exporters of milk and milk products. China and Russia
were the world's largest importers of milk and milk products until
2016 when both countries became self-sufficient, contributing to a
worldwide glut of milk. Throughout the world, more than six billion
people consume milk and milk products. Over 750 million people live
in dairy farming households. Milk as a whole contains water, minerals
(Ca, K, Na and trace metals), vitamins (A, D, K), carbohydrates,
proteins and fats. The proportion of the sevaries from source to
source. Average composition of milk from different sources is given
ahead.
II. CASEIN
Casein (from Latin caseus"cheese") is a family of related phosphor
proteins (αS1, αS2, β, κ). These proteins are commonly found in
mammalian milk, comprising c. 80% of the proteins in cow's milk and
between 20% and 45% of the proteins in human milk. The j Casein
has a wide variety of uses, from being a major component of cheese,
to use as a food additive.

Caesin observed by dynamic light scattering Caesin sturcture

The most common form of casein is

Sodium caseinate. As a food source, casein supplies amino acids,
carbohydrates, and two essential elements, calcium and phosphorus.
Casein contains a high number of proline residues, which do not
interact. There are also no disulfide bridges. As a result, it has
relatively little tertiary structure. It is relatively hydrophobic, making
it poorly soluble in water. It is found in milk as a suspension of
particles, called casein micelles, which show only limited
resemblance with surfactant-type micelles in a sense that the
hydrophilic parts reside at the surface and they are spherical.
However, in sharp contrast to surfactant micelles, the interior of a
casein micelle is highly hydrated. The caseins in the micelles are held
together by calcium ions and hydrophobic interactions. Any of several
molecular models could account for the special conformation of
casein in the micelles.
One of them proposes the micellar nucleus is formed by several sub
micelles, the periphery consisting of micro vellosities of κ-casein.
Another model suggests the nucleus is formed by casein-interlinked
fibrils. Finally, the most recent model proposes a double link among
the caseins for gelling to take place. All three models consider
micelles as colloidal particles formed by casein aggregates wrapped
up in soluble κ-casein molecules. The iso electric point of casein is
4.6. Since milk's pH is6.6, casein has a negative charge in milk. The
purified protein is water-insoluble.

While it is also insoluble in neutral salt solutions, it is readily

dispersible in dilute alkalis and in salt solutions such as aqueous
sodium oxalate and sodium acetate. The enzyme trypsin can
hydrolyse a phosphate-containing peptone. It is used to form a type
of organic adhesive
Ca2+-Caseinate + 2CH3COOH(aq.)→Casein(s)+ (CH3COOH)2Ca
A. Structure of Casein

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 conditions
casein of milk separate out as precipitate. When
the acidity in milk is sufficient and temperature is
around 36 degrees, it forms curd.
OBJECTIVE OF PROJECT
The aim of this project is to determine the amount
of casein present in different samples of milk
AIM- To study the quantity of casein present in
different samples of milk.
APPARATUS REQUIRED-
 Beakers (250ml)
 Filter paper
 Glass rod
 Weight box
 Filtration flask
 Buchner funnel
 Water pump
 Test tubes
 Porcelain dish
 Burner
CHEMICALS REQUIRED-
 Different samples of milk.
 1 % acetic acid solution.
 Saturated ammonium sulphate solution.
PROCEDURE-
1. Take a clean dry beaker, put into it 20 ml of
cow's milk and add saturated ammonium
sulphate solution slowly and with stirring.
Fat along with caesin will precipitate out.
2. Filter the solution and transfer the
precipitates in another beaker. Add about 30
ml of water to the precipitates. Only caesin
dissolves in water forming milky solution
leaving fat undissolved
3. Heat the milky solution to about 40°C and
add 1% acetic acid solution dropwise, when
casein gets precipitated.
4. Filter the precipitate, wash with water, and
let them dry.
5. Weigh the dry solid mass in a previously
weighed watch glass.
6. Repeat the experiment with other samples
of milk.
OBSERVATIONS-
Volume of milk taken in each case = 20ml
Sample of Milk Weight of % of Caesin
Caesin
Cow milk
(company 1)
Cow milk
(company 2)
Buffalo milk
(company 1)
Buffalo milk
(company 2)

USES
A. Buffalo milk provides high amount of calcium, a
mineral needed for bone development.
B. Casein is a major protein found in milk,
comprising about 89% of buffalo milks total
protein content.
C. Cow milk helps in improving the metabolism of
the body and therefore prevents weight gain.
D. Cow milk is a good source of protein and
calcium, as well as nutrients including vitamin,
B12 and iodine.
E. Goat milk is a powerhouse of protein, healthy
fats, vitamins, iron and other essential nutrients.
F. Goat milk keeps your bones and teeth stronger,
due to its high calcium content.

CONCLUSIONS-
Different samples of milk contain different
percentage of casein.
PRECAUTIONS-
1. Handle apparatus and chemicals carefully.
2. Add ammonium sulphate solution very slowly.
3. Stir milk while adding chemicals.
4. Do not disturb milk after adding ammonium
sulphate solution and wait some time for fat and
casein to precipitate out.
5. Take the amount readings carefully with digital
weighing machine only
 BIBLIOGRAPHY
1.NCERT class 12 Chemistry practical tb
2.What Is Casein? Casein Definition and
Chemistry (sciencenotes.org)
3.Study of quantity of caesin present in different
samples of milk | PDF (slideshare.net)
4.Study of quantity of casein in milk -
CHEMISTRY INVESTIGATORY PROJECT NAME- -
Studocu
5.Casein: What is it, Importance, Uses, Benefits,
and Side Effects - Athletic Insight