Introduction:
Milk is a complete diet as it contains protein , carbohydrates , fats
, minerals , vitamins and water. The average composition of milk
from different sources is given below:
Source Water Mineral Protein Fats Carbohy
of milk ( %) ( %) ( %) (%) drates
(%)
Cow 87.1 0.7 3.4 3.9 4.9
Human 87.4 0.2 1.4 4.0 4.9
Goat 87 0.7 3.3 4.2 4.8
Sheep 82.6 0.9 5.5 6.5 4.5
Casein is the most predominant phosphate found in milk and
cheese. When coagulated with rennet, casein terminology , on the
other hand , uses the term caseinogen for the uncoagulated
protein and casein for coagulated protein. As it exists in milk , it is
a salt of calcium.
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Casein is not coagulated by heat. It 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 consist of a fairly high number of praline peptides , which
do not interact. There are also no di - sulphide fridges. As a result ,
it has relatively little secondary structure or tertiary structure
because of this , it cannot denature. It is found in milk as a
suspension of particles called casein micelles which show some
resemblance with surfactant type micelles in a sense that the
hydrophilic parts reside at the surface. The casein in the micelles
are held together by calcium ions and hydrophobic interactions.
These micelles have negative charge and by adding acid to milk the
negative changes are neutralized.
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Ca2+ - caseinate + 2CH3 COOH ( aq ) —---------->casein +
(CH3COO)2Ca(aq)
The isoelectric point is 4.7 . The purified protein is water
insoluble while it is also insoluble in neutral salt solutions , it is
readily dispersible in dilute alkalies and salt solutions such as
sodium oxalte and sodium acetate.
Structure of casein
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Application:
In addition to being consumed in milk , casein is used in the
manufacture of adhesive, binders, protective coatings , plastics (
such as for knife handles and knitting needles) , fabrics , food
additives and many other products. It is commonly used by
bodybuilders as a slow - digestive source of amino acids as
opposed to the fast - digesting whey protein and also as an
extremely high source of glutamine
Another reason it is used in bodybuilding, is because of its
anti-catabolic effect, meaning that casein consumption inhibits
protein breakdown in the body . Casein is frequently found in
otherwise non- dairy cheese substitutes to improve consistency
especially when melted.
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Aim:
TO STUDY THE QUANTITY OF CASEIN
PRESENT IN DIFFERENT SAMPLES
OF MILK.
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Theory:
Casein is the name for a family of related phosphoproteins. These
proteins are commonly found in mammalian milk , making up
80% of the proteins in cow
milk and between 20% and
45% of the protein in
human milk. Casein has a
wide variety uses , from
being a major component
of cheese , to use as a food
Additives , to a Blinder for
safety matches As a food
source, casein supplies
amino acid , carbohydrates , and the two Ingoranic elements
calcium and phosphorus..
Casein contain a fairly high number of proline residues which do
not interact. As a result , it has relatively little Tertiary structure. It
is relatively hydrophobic, making it poorly souble in water. The
isoelectric point of casein is 4.6.
Since milks pH is 6.6 , 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 alkalies and
in salt solutions such as sodium oxalte and sodium acetate.
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Casein and lactose are found
in the milk of every mammal
, although in varing ratios.
According to these data ,
cow milk contains the largest
amount of casein protein.
Thus the cow milk is suitable
for the best muscle growth
and basic body building
achievement. Goat milk
contains the small amount of the casein protein content.
Goat milk protein form a softer curd which makes the protein
more easily and rapidly
digestible. Theoretically,
this more rapid Transit
through the stomach could
be an advantage to infrants
and children who
regurgitate cow's milk
easily. Goat's when it
comes to allergies. Goat's
milk may also have
advantages when it comes
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to allergies. Goat's milk contains only trace amounts of allergenic
casein protein found in cow's milk. Goat's milk casein is more
similar to human milk, yet cow's milk and goat's milk contains
similar levels of the other allergenic protein. Some mothers are
certain that their child tolerated goat's milk better than cow's
milk.
Casein is the main
protein found in milk
and contain 21 amino
acids. Acid casein is
produced by controlled
acid precipitation from
skim milk. It is insoluble
in water, completely
soluble in alkali and
heart stable.
There are two varieties of casein
● Edible acid casein
● Technical acid casein
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EDIBLE ACID CASEIN:
Edible acid casein is a low fat milk protein, free of the
carbohydrates, has a good flavour profile and excellent nutritional
properties making it ideal for medical and nutritional
applications. It is used in coffee whiteners, Infant formulas,
processed cheese and for use in pharmaceutical industries.
TECHNICAL ACID CASEIN:
Technical acid casein have good binding properties and are used
for the manufacture of paper coating, adhesive, paints , concrete
textile fabric and cosmetics.
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Apparatus:
● Funnel
● Funnel stand
● Filter paper
● Weight box
● Test tubes
● Pestle and mortar
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Chemicals required :
1. Different samples of milk .
2. Saturated ammonium sulphate solution.
3. 1% acetic solution .
Procedure:
1. Wash the beaker ( 250 ml ) with the distilled water and dry
it.
2.Take 20 ml of buffalo’ s milk in a 250ml beaker and find it's
weight.
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3.Add 20 ml saturated
solution of
ammonium sulphate
slowly with string.
Fat and casein will
separate out as
precipitate.
4.Filter the above
solution and transfer
the precipitate in
another beaker.
5.Treat the above
precipitate with 30
ml distilled water.
Casein dissolve
forming milky
solution whereas fat
remain as such.
6.Warm the above
content of the
beaker to 40° to 45°
C on a low flame.
Now add 1% acetic
acid solution drop
wise with string when casein gets precipitated.
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7. Filter the precipitated casein and wash with distilled water
and dry it.
8.Find the weight of the precipitation
9.Repeat the whole experiment with cow’s milk , goat’s milk and
sheep’ s milk .
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Observation:
Volume of milk taken in each
case = 20 ml
Weight of milk taken = W1g
Weight of casein = W2 g
Percentage of casein=
weight of casein (W1) × 100
Weight of milk (W2)
S.No Type of Volume of Weight of Weight of
milk milk taken milk casein
( ml ) ( ml ) (ml)
1. Buffalo’ s 20 ml 23.09g 0.623g
milk
2. Cow’s milk 20 ml 35.66g 0.55g
3. Goat’s milk 20 ml 23.09g 0.77g
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Calculation:
1. Percentage of casein in buffalo ‘s milk .
= Weight of casein× 100
Weight of milk
= 0.623. × 100 = 2.73%
23.09
2. Percentage of casein in cow’s milk
= Weight of casein × 100
Weight of milk
= 0.55. × 100 = 1.64%
35.66
3.Percentage of casein in goat's milk
= Weight of casein. × 100
Weight of milk
= 0.77. × 100 = 3.67%
23.09
Result:
Different samples of milk contains different percentages of casein.
Highest percentage of casein present in Goat's milk.
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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 a digital weighing
machine only.
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Conclusion:
1. Milk is a complete diet as it contains minerals, vitamins ,
protein , carbohydrates, fats and water.
2.Casein is a major protein constituent in milk and is mixed as
phosphor protein.
3. Casein is present in milk as calcium caseinate in the form
micelle.
4.These micelles have negative charge and on adding acid to
milk the negative charge are negative.
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Bibliography:
● www.wikipedia.com
● www.encyclopedia.com
● www.casein-pro.com
● www.sciencejournals.com
● www.icar.nic.com
● www.zetascience.com
● www.scribd.com
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